Lemon Coconut Cheesecake Cookies
Soft and chewy cookies made with zesty lemon, shredded coconut, and a rich cream cheese center, drizzled with tangy lemon glaze. A tropical dessert fusion ideal for any occasion.
Ingredients
- Cookie Dough:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup shredded coconut
- 1 tbsp lemon zest
- Filling & Drizzle:
- 4 oz cream cheese softened
- ¼ cup lemon curd
- ½ cup powdered sugar
- 1 –2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Cream butter and sugar until fluffy.
- Add egg and vanilla; mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually mix dry into wet ingredients.
- Stir in shredded coconut and lemon zest.
- Scoop and flatten dough balls.
- Add cream cheese to center, seal dough around it.
- Bake for 10–12 minutes until edges are golden.
- Cool, then drizzle with lemon glaze.
Notes
- Chill dough for 15 minutes if too soft.
- Substitute lemon with lime or orange zest for variation.
- Gluten-free and dairy-free swaps are possible.
- Cookies freeze well for up to 3 months.