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Lemon Coconut Cheesecake Cookies

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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 170 kcal

Ingredients
  

For the Cookie Dough

  • ½ cup (1 stick) unsalted butter, softened
  • 4 oz cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (about 1 large lemon)
  • 2 tbsp fresh lemon juice
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sweetened shredded coconut

Optional Cheesecake Filling

  • 4 oz cream cheese, cold
  • 2 tbsp powdered sugar

Optional Toppings

  • Extra shredded coconut (for rolling)
  • Lemon glaze (powdered sugar + lemon juice)
  • White chocolate drizzle

Instructions
 

  • Make the Cheesecake Filling (Optional): In a small bowl, beat cold cream cheese with powdered sugar until smooth. Scoop into teaspoon-sized dollops and freeze for 20–30 minutes. This makes them easier to wrap with dough later.
  • Prepare the Cookie Dough: In a large bowl, beat butter and softened cream cheese until smooth. Add both sugars and cream until light and fluffy. Mix in egg, vanilla, lemon zest, and lemon juice.
    In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture until a dough forms. Fold in shredded coconut.
  • Chill the Dough: Refrigerate for 30 minutes. This step keeps the cookies thick and prevents spreading.
  • Assemble the Cookies: Scoop a heaping tablespoon of dough. Flatten it in your palm, place a frozen cheesecake dollop inside, and fold the dough around it. Roll into a ball. Optional: coat in shredded coconut.
  • Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place cookies 2 inches apart and bake for 12–14 minutes, until edges are set but centers look slightly soft.
    Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  • Glaze or Drizzle (Optional): Stir powdered sugar with lemon juice to make a glaze, or melt white chocolate for a drizzle. Apply once cookies are fully cooled.

Notes

  • Chill the dough (and the cheesecake filling) to prevent spreading and keep cookies soft but structured.
  • The cheesecake filling is optional — skip it for a quicker version, or double it for extra creamy centers.
  • These cookies freeze beautifully — both baked and unbaked dough balls. Perfect for make-ahead baking.