Lemon Coconut Cheesecake Cookies: A Refreshing Delight
Welcome to a delightful dessert experience with our Lemon Coconut Cheesecake Cookies. Hone your baking skills with this easy recipe that combines creamy coconut flavors and a burst of lemon. Perfectly paired with a smooth cheesecake frosting, these cookies are a hit for every occasion.
Recipe Overview
- Difficulty Level: Easy
- Category: Dessert
- Cuisine: American
- Cost: $$
Why You’ll Love This Recipe
These Lemon Coconut Cheesecake Cookies are a fresh twist on traditional cookies. The zest of lemon adds a tangy dimension that complements the creamy notes of coconut. Whether you’re looking for a delicious snack during tea time or a dessert to impress your guests, these cookies are a perfect choice. With a soft, chewy center and a delightful cheesecake topping, these cookies strike the perfect balance of sweetness and texture.
Context/Background
This cookies recipe draws inspiration from classic lemon bars with an added tropical touch. The cheesecake icing is reminiscent of popular cream cheese desserts, bringing a luxurious feel to every bite. Perfected over time, this recipe combines the simplicity of cookie-making with sophisticated flavors.
Common Mistakes to Avoid
- Not properly softening butter, which can affect texture and mixing
- Overmixing the dough, which can lead to tough cookies
- Baking at too high temperatures, which can cause burning edges
Tips for Perfect Lemon Coconut Cheesecake Cookies
- Use fresh lemon zest for the best flavor impact
- Chill the dough for 30 minutes for thicker cookies
- Ensure cream cheese is at room temperature before making the frosting
- Store cookies in an airtight container to maintain freshness
Variations and Substitutions
- Substitute lime zest for a unique twist
- Try using dark chocolate chips for a richer flavor
- Omit the coconut for a simpler lemon cheesecake cookie
Serving Suggestions
Pair these cookies with a hot cup of tea or a chilled lemonade to enhance their refreshing flavors. They also make a great addition to dessert platters for parties and celebrations.
Storage and Leftovers
Store leftover cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For best results, re-crisp in a 300°F oven for a few minutes before serving.
Make Ahead Instructions
Prepare the dough in advance and freeze portioned scoops for up to 3 months. Bake directly from frozen, adding an extra minute or two to the cook time.
Nutritional Information
- Calories: 150
- Protein: 2g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 1g
- Sugar: 11g
Dietary Notes
- Vegetarian
The Recipe
Serves: 24
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Kitchen Equipment Needed
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
- 1 package (8 oz) cream cheese, softened
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in vanilla extract, lemon zest, lemon juice, and lemon extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the coconut and white chocolate chips until evenly distributed.
- Using a small scoop, drop cookie dough onto the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until the edges start to golden.
- Prepare the cheesecake frosting by beating the cream cheese until smooth.
- Let cookies cool completely on a wire rack before applying a generous dollop of cheesecake frosting on top.
Recipe Notes
- Ensure all ingredients are at room temperature to aid in mixing
- Adjust lemon zest to taste for more or less citrus flavor
Community Tips and Photos
Share your experience with this recipe! Tag us using #lemoncoconutcheesecakecookies on social media.
Questions and Answers
- Can I use gluten-free flour? Yes, substitute with an all-purpose gluten-free flour blend for a gluten-free version.
- What if I don’t have lemon extract? You can increase the lemon zest for a more natural lemon flavor.