Description
These Lemon Coconut Cheesecake Cookies combine a tender, tangy lemon-flavored cookie base with a creamy cheesecake filling and a delightful shredded coconut topping. Perfectly balanced between sweet and citrusy, these cookies offer a refreshing twist on traditional cheesecake desserts.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cookie Dough
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt within the flour.
- Cream Butter and Cheese: In a large mixing bowl, beat the softened butter and 8 oz of cream cheese until the mixture becomes smooth and creamy, creating a rich base for the dough.
- Add Sugar and Flavors: Beat in granulated sugar until the mixture is light and fluffy, then mix in the egg, vanilla extract, lemon zest, and lemon juice until everything is well incorporated for a fresh citrus flavor.
- Incorporate Dry Ingredients and Coconut: Gradually add the dry ingredient mixture, stirring gently just until combined to avoid overmixing, then fold in the shredded coconut to add texture and sweetness.
- Shape the Dough: Using a tablespoon-sized scoop, form dough balls and place them on the baking sheet about 2 inches apart to allow space for spreading during baking.
- Make the Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy to create the cheesecake filling.
- Fill the Cookies: Create an indentation or hollow in the center of each dough ball with your thumb or a spoon, then spoon about 1 teaspoon of the cheesecake mixture into each indentation.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden and the centers are set, indicating they are fully baked.
- Add Topping: Immediately upon removing the cookies from the oven, sprinkle the remaining sweetened shredded coconut on top to adhere while warm.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, ensuring the cheesecake filling sets properly and the cookies hold their shape.
Notes
- Ensure that the butter and cream cheese for both the dough and filling are fully softened to achieve a smooth and creamy texture.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- For an extra burst of lemon flavor, consider adding a small amount of lemon extract to the dough.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh, best consumed within 3-4 days.
- These cookies can be frozen after baking and cooling; thaw in the fridge before serving.
