Ah, Lemon Coconut Cheesecake Cookies! Just saying their name makes my mouth water. These delightful cookies are the perfect blend of zesty lemon, creamy cheesecake, and a tropical burst of coconut. I remember the first time I made them—my friends were over for a casual get-together, and I thought I’d whip up something different to impress them. Let me tell you, these cookies disappeared faster than I could say, “Who wants seconds?”
What I love most about these cookies is how incredibly versatile they are. They’re not just for parties; they’re perfect for afternoon tea, an office treat, or a simple sweet escape after dinner. With their chewy texture and bright flavors, they bring a little sunshine to any occasion. Plus, they’re super fun to make and oh-so-satisfying to enjoy!
What’s in Lemon Coconut Cheesecake Cookies?
Butter: The base for these cookies, butter adds a rich flavor and contributes to that lovely chewy texture we all crave. Make sure it’s softened, so it combines easily with the sugar.
Sugar: A mix of granulated and brown sugar gives sweetness and a hint of caramel flavor. I prefer using a little brown sugar for that extra depth.
Egg: This acts as a binder, bringing everything together and helping the cookies rise just a bit. I always go for large eggs; they just work better!
All-purpose flour: The main structure of the cookies, flour creates that perfect chewy texture. Be careful not to pack it down when measuring.
Baking powder: A little leavening agent that helps the cookies puff up and become beautifully soft.
Lemon zest: Fresh lemon zest makes these cookies zing! It’s where that bright, fresh lemon flavor comes from, and let me tell you, it’s a game changer.
Lemon juice: A splash of fresh lemon juice enhances the lemon flavor, making these cookies taste sprightly and vibrant.
Cream cheese: The star of the cheesecake component! It gives these cookies a deliciously creamy texture that melts in your mouth.
Shredded coconut: Sweetened or unsweetened, coconut adds a tropical twist and a lovely chewiness. I often go for unsweetened to keep things balanced.
Powdered sugar: For dusting! A little sprinkle on top makes these cookies look as delightful as they taste.
Is Lemon Coconut Cheesecake Cookies Good for You?
While we all know cookies might not be the poster child for healthy eating, let’s chat about the silver linings!
Cream cheese: While it adds a richness, it also provides some calcium and protein, which is a nice bonus in the realm of sweets!
Lemon: Packed with vitamin C, lemon juice helps boost your immune system and adds a refreshing flavor profile.
Coconut: If you’re using shredded coconut, it adds dietary fiber and healthy fats. Plus, it can provide a sense of satisfaction, helping you feel full—so maybe just one or two will do!
That being said, moderation is always key. These cookies are a special treat and should be enjoyed that way.
Ingredients List
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 2 1/2 cups all-purpose flour
– 1 tsp baking powder
– Zest of 1 lemon
– 2 tbsp lemon juice
– 8 oz cream cheese, softened
– 2 cups shredded coconut
– Powdered sugar for dusting
*Yields about 24 cookies.*
How to Make Lemon Coconut Cheesecake Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
3. Beat in the egg until well incorporated.
4. In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the butter mixture, combining well.
5. Stir in the lemon zest, lemon juice, and softened cream cheese until the batter is smooth.
6. Fold in the shredded coconut until evenly distributed.
7. Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar for that extra sweetness.
Delicious Tips for Lemon Coconut Cheesecake Cookies
– If you want a more intense lemon flavor, feel free to add a bit of lemon extract to the dough.
– Swap out the shredded coconut for chopped nuts or chocolate chips for a fun variation!
– These cookies freeze beautifully. Just pop them in an airtight container, and you’ll have a delightful treat ready whenever the craving strikes!
– Want a little zing? Drizzle some lemon glaze over the tops for an extra citrusy punch.
I hope you’re as excited to make these Lemon Coconut Cheesecake Cookies as I am! When you bake them and have your first bite, I can guarantee you’ll be back for more. Please let me know how yours turn out; I always love hearing about the adventures in your kitchen! Happy baking!
