Lemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies combine soft coconut cookie dough with a creamy cheesecake center and a bright lemon glaze for the perfect sweet and tangy dessert.
Equipment
- mixing bowls
- electric mixer
- whisk
- baking sheet
- parchment paper
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1 tbsp lemon zest
- 4 oz cream cheese, softened
- 1/4 cup lemon curd
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, then mix until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
- Fold in the shredded coconut and lemon zest until evenly distributed.
- Scoop portions of dough onto the prepared baking sheet and flatten slightly.
- Add a small amount of softened cream cheese to the center of each dough portion, then seal the dough around the filling.
- Bake for 10–12 minutes or until the cookie edges are lightly golden.
- Allow cookies to cool completely. Mix powdered sugar with lemon juice to create a glaze, then drizzle over the cookies before serving.
Notes
For extra lemon flavor, add additional zest to the glaze. Chill the dough for 15 minutes before baking if it becomes too soft to handle. Store cookies refrigerated in an airtight container for up to 4 days.