Lemon Coconut Cheesecake Cookies 

These Lemon Coconut Cheesecake Cookies bring together soft, chewy cookies with a creamy cheesecake filling and bright citrus notes. The dough is flavored with lemon zest and juice and studded with shredded coconut for texture and tropical flair. Once baked, each bite reveals a tangy, sweet surprise in the center. Crafted in about an hour from start to finish, they’re perfect for afternoon treats or a flavorful dessert addition at gatherings

Ingredients

• Cookie Dough:
  
  

  • 1 cup unsalted butter, softened
    
    

  • ¾ cup granulated sugar (some versions say ½ cup)
    
    

  • 1 large egg
    
    

  • 1 tsp vanilla extract
    
    

  • 2 tbsp lemon zest
    
    

  • 2 tbsp lemon juice
    
    

  • 2¼ cups all‑purpose flour (some recipes use 1¼ cups)
    
    

  • ½ cup shredded coconut
    
    

  • ½ tsp baking powder
    
    

  • Pinch of salt
    
    

• Cheesecake Filling:
  
  

  • 8 oz cream cheese, softened
    
    

  • ½ cup powdered sugar
    
    

  • 1 Tbsp lemon juice
    
    

  • 1 tsp vanilla extract
    
    

Directions

1. Cookie Dough: In a bowl, cream together butter and sugar until light and fluffy (~3 minutes). Mix in egg, vanilla, lemon zest, and lemon juice until smooth.
   
   

2. Gradually stir in flour, shredded coconut, baking powder, and salt until a thick dough forms. Chill if needed for easier handling

3. Cheesecake Filling: In another bowl, beat cream cheese with powdered sugar, lemon juice, and vanilla until smooth and creamy. Chill in refrigerator for ~30 minutes to firm up
   
   

4. Assemble Cookies: Scoop about 1 Tbsp of dough and roll into balls. Make an indentation and scoop chilled filling into center, sealing dough around it into a ball.
   
   

5. Bake: Preheat oven to 350 °F (175 °C). Place dough balls on parchment-lined baking sheet, spacing them apart. Bake for 10–12 minutes or until edges are lightly golden.
   
   

6. Cool: Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
   
   

Nutrients

(Estimated per cookie, based on 24‑cookie yield)

• Calories: ~160 kcal
  
  

• Fat: ~5–9 g
  
  

• Carbohydrates: ~18 g
  
  

• Sugar: ~6 g
  
  

• Protein: ~1.5 g
  
  

• Fiber: ~0.5 g