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Lemon Coconut Cheesecake Cookies

Lemon coconut cheesecake cookies with soft, pillowy centers, toasted shredded coconut pressed on top, and a bright lemon glaze drizzle. Cream cheese cookie dough chills for easy handling and a tender bite, then bakes with slightly underdone centers for that cheesecake-like softness.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling dough 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup butter 1 stick, softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup sweetened shredded coconut toasted, for rolling
Lemon glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat cream cheese, butter, and granulated sugar until very fluffy, with the mixture looking lighter in color and holding soft peaks.
  2. Add egg, lemon zest, fresh lemon juice, vanilla extract, and coconut extract, then stir until smooth and evenly combined.
  3. Add all-purpose flour, baking powder, and salt, and stir just until the dough comes together and no dry streaks remain.
  4. Refrigerate the dough for 30 minutes so it firms up for rolling.
Shape, bake, and cool
  1. Preheat the oven to 375°F and line baking sheets with parchment.
  2. Roll dough into 1.5-inch balls, then roll each ball in toasted sweetened shredded coconut until coated on the outside.
  3. Place cookies on the prepared sheets and bake for 10-12 minutes, until edges are set and centers look slightly underdone.
  4. Cool cookies completely before glazing.
Glaze and serve
  1. Whisk powdered sugar and lemon juice until smooth with no lumps.
  2. Drizzle the lemon glaze over cooled cookies in a thin ribbon, then let it set for 15 minutes before serving.

Notes

Pro tip: press the toasted sweetened shredded coconut firmly onto the dough balls so it adheres after baking. Store in an airtight container in the refrigerator for up to 4 days; freeze baked, unglazed cookies for up to 2 months and thaw then glaze after thawing. For a dairy-light swap, use a high-quality dairy-free cream cheese and vegan butter stick (texture stays closest when both are softened similarly).