Soft and Tangy Lemon Coconut Cheesecake Cookies

These Soft and Tangy Lemon Coconut Cheesecake Cookies are a tropical twist on classic cookie comfort. With a chewy coconut texture, a burst of fresh lemon flavor, and a creamy cheesecake center, they deliver a sweet, bright bite that’s perfect any time of year.

Why You’ll Love This Recipe

I love these cookies because they’re the perfect mix of tart and sweet with an irresistible creamy surprise in the center. The combination of lemon zest, shredded coconut, and a soft cookie dough base makes them feel both indulgent and refreshing. Whether I bake them for holidays, parties, or just to treat myself, they always disappear quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Cream cheese (softened)

• Granulated sugar

• Brown sugar

• Egg

• Lemon zest

• Lemon juice

• Vanilla extract

• Shredded sweetened coconut

• Powdered sugar (optional for dusting)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together flour, baking powder, and salt.

3. In a separate bowl, I cream the butter, cream cheese, and both sugars until smooth and fluffy.

4. I mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

5. I gradually add the dry ingredients into the wet mixture, then stir in the shredded coconut.

6. I scoop the dough into balls and place them a few inches apart on the baking sheet.

7. I gently flatten each ball slightly with my fingers or the back of a spoon.

8. I bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.

9. I let them cool on the sheet for a few minutes before transferring to a wire rack.

10. I dust with powdered sugar once cooled, if I want a pretty finish.

Servings and timing

This recipe makes about 24 cookies and takes around 30 minutes total — 15 minutes for prep and 12–15 minutes to bake each batch.

Variations

Sometimes I add white chocolate chips for extra sweetness or a few drops of coconut extract to boost the tropical vibe. For a crisper texture, I bake them a minute longer. If I want a bolder lemon flavor, I use extra zest or a tiny bit of lemon extract.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well — I keep them in a sealed bag for up to 2 months and thaw at room temperature. I don’t recommend reheating them, but a few seconds in the microwave can bring back a fresh-from-the-oven softness.

FAQs

Can I make the dough ahead of time?

Yes, I chill the dough for up to 2 days before baking. This actually enhances the flavor and makes the cookies even better.

Do I need to toast the coconut?

Not for this recipe. I use sweetened shredded coconut straight from the bag — it keeps the texture soft and chewy.

Can I freeze the dough?

Absolutely. I scoop the dough into balls and freeze them on a tray. Once frozen, I store them in a freezer-safe bag and bake straight from the freezer, adding 1–2 minutes to the bake time.

What if I don’t have fresh lemon juice?

I’ve used bottled lemon juice in a pinch, but fresh lemon juice and zest give the best flavor.

Can I use low-fat cream cheese?

I’ve tried it, but full-fat cream cheese gives the best texture and flavor for the soft, rich cookie base.

Conclusion

These Lemon Coconut Cheesecake Cookies are soft, creamy, and packed with citrusy goodness. I love how easy they are to make, and the combination of lemon and coconut always feels like a little escape to somewhere sunny. Whether I’m baking for a special occasion or just a sweet craving, these cookies always hit the spot.