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Lemon Coconut Cheesecake Cookies

These Lemon Coconut Cheesecake Cookies are pure sunshine in every bite! Soft, bright lemon cookies hug a creamy coconut cheesecake center, making every bite feel like a mini vacation. Perfect for spring parties, gifting, or when you just need a little extra happiness on your plate. 🌞

  • Total Time: About 1 hour 15 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

For the cookies:

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 2 tablespoons lemon zest (about 2 lemons)

  • 2 tablespoons lemon juice

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup shredded sweetened coconut

For the cheesecake filling:

  • 8 oz cream cheese, softened

  • ¼ cup powdered sugar

  • ½ teaspoon coconut extract (optional)

For rolling:

  • ½ cup shredded sweetened coconut (extra)

Instructions

  • In a small bowl, beat cream cheese, powdered sugar, and coconut extract until smooth. Scoop teaspoon-sized dollops onto a lined baking sheet and freeze for 30 minutes.

  • In a large bowl, beat butter and sugar until fluffy. Add egg, lemon zest, and lemon juice; beat until combined.

  • In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture. Fold in shredded coconut.

  • Scoop about 1 tablespoon of dough, flatten slightly, and place a frozen cheesecake center inside. Seal the dough around the filling.

  • Roll each filled dough ball in additional shredded coconut.

  • Place cookies 2 inches apart on a parchment-lined baking sheet.

  • Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden.

 

  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy every dreamy, creamy bite!

Notes

  • Chill the cheesecake filling well! It makes stuffing the cookies so much easier.

  • Use fresh lemons. The bright zest and juice bring these cookies to life.

  • Want extra coconut flair? Add a splash of coconut milk to the cookie dough!

 

  • These cookies are even better the next day after the flavors mingle.

  • Author: cookspotlight
  • Prep Time: 30 minutes
  • Cook Time: 12–14 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: Lemon Coconut Cheesecake Cookies, lemon coconut cookies, stuffed cheesecake cookies, coconut cream cookies