Coconut Cheesecake Cookies
introduction
Coconut Cheesecake Cookies are a delightful treat that combines the rich, creamy flavor of cheesecake with the tropical touch of coconut. These cookies are soft, chewy, and have a burst of lemony brightness, making them perfect for any occasion. The balance of flavors and textures makes them a hit for both cookie lovers and cheesecake fans alike.
why make this recipe
This recipe is not only delicious, but it is also fun and simple to make! The cookies are a great way to explore the flavors of the tropics without having to dive into a complicated dessert. They require minimal ingredients and can be whipped up in no time. Whether you’re baking for a special event, a family gathering, or just because you have a craving, these Coconut Cheesecake Cookies are sure to impress. Plus, who can resist the combination of creamy cheesecake and chewy coconut?
how to make Coconut Cheesecake Cookies
Making Coconut Cheesecake Cookies is an easy and enjoyable process. Here’s how you can create these mouth-watering treats in your own kitchen.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup lemon curd
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon
Directions:
Preheat the oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures that the cookies bake evenly.
Prepare the baking sheet: Grease a baking sheet or line it with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.
Cream butter and sugar: In a mixing bowl, place the softened butter and granulated sugar together. Use a mixer or a wooden spoon to cream them together until the mixture is smooth and fluffy.
Add cream cheese and flavorings: Mix in the softened cream cheese, vanilla extract, lemon zest, and lemon curd. Combine these ingredients well until you get a smooth batter. The cream cheese adds richness while the lemon curd brings in a nice zesty flavor.
Mix dry ingredients: Gradually add the all-purpose flour, shredded coconut, and salt into the wet mixture. Stir until the ingredients are combined, and a dough forms. The dough should be soft and slightly sticky.
Scoop the dough: Using a spoon or a cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread during baking.
Bake: Place the baking sheet in the oven and bake for about 10-12 minutes. The cookies are done when the edges are lightly golden. Keep an eye on them, as you don’t want to overbake and lose that soft texture.
Cool the cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Optional drizzle: For an extra special touch, drizzle some additional lemon curd over the cookies before serving.
how to serve Coconut Cheesecake Cookies
Coconut Cheesecake Cookies can be served in a variety of ways. They are perfect for a casual afternoon snack or as a sweet treat at gatherings. Consider serving them with a nice cup of tea or coffee for a delightful afternoon break. You can also plate them up as part of a dessert table at parties, alongside other treats for guests to enjoy.
If you want to add even more citrus flavor, serve with a scoop of lemon sorbet or a dollop of whipped cream. These cookies also pair beautifully with fresh fruits like strawberries or blueberries. The contrasting flavors and textures will delight your taste buds!
how to store Coconut Cheesecake Cookies
Storing your Coconut Cheesecake Cookies is simple. Once the cookies are completely cooled, place them in an airtight container to keep them fresh. You can store them at room temperature for about 3-5 days.
For longer storage, you can freeze the cookies. Place them in a freezer-safe bag or container and they will last for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature. You can also warm them slightly in the microwave for a few seconds to bring back some of their original tenderness.
tips to make Coconut Cheesecake Cookies
Room Temperature Ingredients: Make sure that the butter and cream cheese are at room temperature for easy mixing. This will help achieve a smooth consistency.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing may result in tough cookies.
Experiment with Coconut: Feel free to use different types of coconut. Shredded, flaked, or even toasted coconut can change the texture and flavor slightly.
Add a glaze: If you want an extra sweet treat, consider making a simple glaze with powdered sugar and lemon juice. Drizzle it over the cooled cookies for added sweetness.
Adjust Flavor: If you love coconut, add more shredded coconut for an extra punch. Alternatively, if you prefer less coconut flavor, reduce the coconut to 1/4 cup.
variation
If you’re looking to switch things up, here are a few variations you can try with your Coconut Cheesecake Cookies:
Chocolate Chip Add-In: Add some chocolate chips to the dough for a chocolatey twist that pairs well with the coconut flavor.
Nutty Addition: Consider adding chopped nuts such as walnuts or pecans for a delightful crunch.
Different Citrus Zest: Instead of lemon zest, you can use lime or orange zest for a distinct flavor profile.
Lemon Coconut Frosting: Top off your cookies with a lemon-flavored cream cheese frosting for a richer dessert.
Dried Fruits: Incorporate some dried fruits like cranberries or raisins to add some sweetness and chewiness.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese in this recipe. However, keep in mind that the texture may be slightly different.Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days. Just make sure to wrap it tightly in plastic wrap before refrigerating.What can I serve with these cookies?
These cookies pair well with tea, coffee, or a refreshing lemonade. They also go great with fresh fruit on the side.How do I know when my cookies are done?
The cookies are done when the edges are lightly golden. They may seem soft in the center, but they will firm up as they cool down.Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch. Just ensure you have enough baking sheets and space in your oven!
With these Coconut Cheesecake Cookies, you’ll bring a touch of the tropics into your kitchen. Enjoy baking and savor every bite of these wonderful cookies!
Print
Coconut Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining cheesecake richness with tropical coconut and a zesty lemon flavor.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup lemon curd
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking sheet or line it with parchment paper.
- Cream together the butter and granulated sugar until smooth and fluffy.
- Add the cream cheese, vanilla extract, lemon zest, and lemon curd; mix until combined.
- Gradually add flour, coconut, and salt, and stir until a dough forms.
- Scoop spoonfuls of the dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Optionally, drizzle additional lemon curd over cookies before serving.
Notes
Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, coconut, cheesecake, dessert, tropical