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Lemon Coconut Cheesecake Cookies

Lemon coconut cheesecake cookies are soft, pillowy cream cheese cookies with toasted shredded coconut pressed on top and a bright lemon glaze drizzle. The centers stay slightly underdone for an irresistibly tender bite, then the glaze sets for a clean finish.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 oz cream cheese softened
  • 0.5 cup butter softened (1 stick)
  • 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 and chill the dough
  1. Beat cream cheese, butter, and sugar until very fluffy, about 2-3 minutes, with a pale and airy texture as your visual cue.
  2. Add egg, lemon zest, lemon juice, vanilla extract, and coconut extract, then mix until smooth and glossy, about 30-45 seconds.
  3. Stir in all-purpose flour, baking powder, and salt just until no dry streaks remain, keeping the dough thick for a soft center.
  4. Refrigerate the dough for 30 minutes to firm it up for easier rolling.
Shape and bake
  1. Preheat the oven to 375°F and line baking sheets with parchment so cookies release cleanly.
  2. Roll dough into 1.5-inch balls, then roll each ball in toasted sweetened shredded coconut and place on the prepared sheets.
  3. Bake for 10-12 minutes until the edges are set and the centers look slightly underdone for that cheesecake-cookie softness.
  4. Cool the cookies completely on the baking sheets before glazing so the glaze won’t melt or run.
Glaze and finish
  1. Whisk powdered sugar with lemon juice until smooth, thick, and pourable.
  2. Drizzle the lemon glaze over the cooled cookies for an even, bright coating.
  3. Let the glaze set for 15 minutes before serving, until it looks set and no longer glossy wet.

Notes

For the roundest cookies and the best toasted coconut adhesion, chill the dough until firm, then roll quickly. Store airtight in the refrigerator up to 5 days; freeze baked cookies for up to 2 months (glaze after thawing for the best texture). For a dairy-light option, use plant-based cream cheese and butter sticks designed for baking, keeping the same chilling step.