Prep Time: 20 minutes
Servings: 12 cookies
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup shredded coconut
1/4 teaspoon baking powder
1/4 teaspoon salt
Instructions
- Prepare your baking tray
Line a baking sheet with parchment paper so the cookies do not stick and are easy to lift once baked. Smooth the parchment so it lies flat, with no folds that could affect the shape of the cookies. Set the tray aside while you prepare the dough. At the same time, preheat your oven to 350°F (175°C) so it reaches the right temperature by the time the dough is ready to bake. - Cream the butter, cream cheese, and sugar
In a large mixing bowl, add the softened unsalted butter, softened cream cheese, and granulated sugar. Using a hand mixer or a sturdy whisk, beat everything together for several minutes, until the mixture becomes lighter in color, creamy, and slightly fluffy. Scrape down the sides and bottom of the bowl once or twice with a spatula to make sure no butter or cream cheese remains unmixed. This thorough creaming step is what gives the cookies their soft, cheesecake-like center. - Add the egg, vanilla, and lemon
Crack the egg into the bowl and beat again on medium speed until the mixture looks smooth and glossy, with no visible streaks of egg. Add the vanilla extract, the finely grated lemon zest, and the fresh lemon juice. Continue mixing just until everything is fully combined. You should now see tiny specks of lemon zest dispersed throughout the creamy base, and the mixture should smell bright, fresh, and citrusy with a gentle sweetness. - Combine the dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking them first helps distribute the leavening and seasoning evenly so there are no clumps of baking powder or salt in the dough, which could cause uneven texture or flavor in the finished cookies.
- Form the cookie dough base
Gradually add the dry mixture to the wet ingredients, mixing on low speed or stirring with a spatula after each addition. Stop as soon as you no longer see dry flour; overmixing can make the cookies denser. When the dough looks uniform and smooth, gently fold in the shredded coconut until it is evenly spread throughout. The dough will be soft and slightly sticky, but it should hold together when scooped. - Portion and shape the cookies
Using a tablespoon or a small cookie scoop, portion out mounds of dough and drop them onto the prepared baking sheet, leaving about 2 inches between each one to allow for spreading in the oven. If you prefer a more even, rounded appearance, lightly dampen your fingertips and gently shape the tops of the mounds to smooth out any rough edges or peaks. Try to keep each portion roughly the same size so they bake evenly. - Bake until lightly golden
Place the baking sheet in the preheated oven. Bake the cookies for 12–15 minutes, or until the edges are just starting to turn a light golden color and the tops look set. The centers should still feel slightly soft if you gently touch them with a fingertip; they will continue to firm up as they cool. If your oven tends to brown one side more than the other, rotate the tray halfway through the baking time for even coloring. - Cool the cookies properly
Remove the tray from the oven and let the cookies rest on the baking sheet for about 5 minutes. This short cooling period allows them to stabilize so they don’t break when moved. Then, using a spatula, carefully transfer each cookie to a wire rack to cool completely. As they cool, the texture settles into a soft, tangy, cheesecake-inspired cookie with a gentle coconut chew and a fresh lemon aroma that comes through in every bite.
Serving suggestion
Once fully cooled, arrange the lemon coconut cheesecake cookies on a serving platter. You can scatter a little extra shredded coconut or a light sprinkle of lemon zest around the plate for a simple, fresh-looking presentation. They pair well with a cup of hot tea or coffee and can be stored in an airtight container in the refrigerator until you are ready to enjoy them.