Lemon Coconut Cheesecake Cookies are a delightful twist on classic cookies that perfectly balance zesty lemon, creamy cheesecake, and chewy coconut. These little bites of sunshine are not only easy to make but they’re also incredibly satisfying to enjoy. Whether you’re baking for a party, a family gathering, or just to treat yourself, these cookies are bound to be a hit. Their soft, chewy texture combined with the bright lemon flavor makes them a popular choice right now!
What Goes Into This Lemon Coconut Cheesecake Cookies
- 1 cup cream cheese (240 g)
- 1/2 cup sugar (100 g)
- 1/4 cup butter, softened (60 g)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking powder
- Zest of 1 lemon
- 1 cup shredded coconut (90 g)
- Pinch of salt
How to Make Lemon Coconut Cheesecake Cookies
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, beat together the cream cheese, sugar, and softened butter until the mixture is smooth and creamy.
- Add the egg and vanilla extract to the bowl, mixing until everything is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, lemon zest, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the shredded coconut until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop dollops of the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Why Everyone Is Loving This Lemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies are trending right now because they bring a taste of the tropics straight to your kitchen. The combination of tangy lemon and rich cream cheese delivers a flavor explosion that’s refreshing yet comforting. Plus, they’re so easy to whip up, making them perfect for any occasion. With summer in the air, people are looking for light and bright desserts that are a bit different from the usual fare—and these cookies fit the bill perfectly!
Best Ways to Serve It
You can enjoy these Lemon Coconut Cheesecake Cookies any time of day! They make a perfect treat for breakfast, a delightful afternoon snack, or even a fun dessert for dinner. To elevate the experience, consider pairing them with a scoop of vanilla ice cream, or a dollop of whipped cream on the side. A drizzle of lemon glaze on top would also add a nice touch!
Helpful Tricks
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
- Flavor variations: Want to mix things up? Try adding some chopped macadamia nuts for extra crunch or swapping the lemon zest for orange zest for a different citrus twist.
- Make it your own: You can also sprinkle some sea salt on top before baking for a sweet and salty combination.
Lemon Coconut Cheesecake Cookies FAQs
Can I freeze these cookies?
Yes, you can! Just make sure they are cool, then place them in an airtight container or zip-top bag. They can be frozen for up to 3 months.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you can try using Greek yogurt. Just keep in mind that it will change the texture slightly.
Can I add more coconut?
Absolutely! Feel free to add 1/2 cup more shredded coconut for an even more coconutty cookie.
Baking these Lemon Coconut Cheesecake Cookies is a fun and simple process that everyone will love! Enjoy this light and delightful treat at home and bring a little sunshine to your day.