Why Make This Recipe
Coconut lovers rejoice! These Coconut Cheesecake Cookies are the perfect blend of creamy, tangy, and sweet flavors all nestled within a soft, chewy cookie. They are easy to bake and will surely impress your family and friends. The combination of coconut and lemon curd adds a refreshing twist that makes these cookies a delightful treat at any gathering. Whether you’re baking for a special occasion or just want to enjoy a delicious snack, these cookies are sure to satisfy your sweet tooth.
How to Make Coconut Cheesecake Cookies
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 to 350°F (175°C). Grease a baking sheet.
- In a bowl, cream together softened butter and granulated sugar until smooth. This usually takes about 2-3 minutes using an electric mixer. If you’re using a wooden spoon, it might take a bit longer, but it will be worth the effort.
- Mix in the softened cream cheese, vanilla extract, lemon zest, and lemon curd until well combined. The mixture should be creamy and fluffy.
- Gradually add in the flour, shredded coconut, and salt. Mix until a dough forms. Be careful not to overmix; stop as soon as you see no dry flour.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. A cookie scoop works great for this, but a tablespoon will do just fine too.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as oven temperatures can vary.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up just a bit.
- Drizzle with additional lemon curd if desired and enjoy!
- Prep Time: Approximately 20 minutes
- Cooking Time: About 12 minutes
How to Serve Coconut Cheesecake Cookies
These Coconut Cheesecake Cookies are delightful on their own, but you can enhance their presentation with a few serving suggestions. Plate them up nicely on a cake stand for a festive look, perfect for parties or family gatherings. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent treat. If you’re feeling creative, try serving these cookies with a fresh fruit salad or alongside a refreshing herbal tea or lemonade.
How to Store Coconut Cheesecake Cookies
To store your Coconut Cheesecake Cookies, wait for them to cool completely and then place them in an airtight container. They can be kept at room temperature for about 3-4 days. If you’d like to extend their freshness, you can also store them in the fridge for up to a week. For longer storage, consider freezing them. Place the cookies in a single layer in a freezer-safe container, separated by parchment paper. They can last up to 3 months in the freezer. To enjoy them again, let them thaw at room temperature for about 30 minutes before serving.
Tips to Make Coconut Cheesecake Cookies
- Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature. This helps in achieving a smooth batter and evenly combined ingredients.
- Don’t Overmix: When you add the flour and shredded coconut, mix just until combined. Overmixing can lead to tough cookies.
- Eggs: If you’d like a little more richness, consider adding an egg to the batter. This will add moisture and make the cookies a bit cake-like.
- Coconut Variations: You can use sweetened or unsweetened shredded coconut, depending on your taste preference. Sweetened coconut will make your cookies sweeter, while unsweetened will give it a more natural flavor.
- Lemon Curds: If you want, you can swap out lemon curd for another fruit curd, such as lime or passionfruit, to change the flavor profile.
Variation
Feel free to experiment with this recipe! Here are a few variations you might consider:
- Chocolate Lovers: Add chocolate chips or chunks to the dough for a rich addition to the cookies. The chocolate pairs beautifully with coconut and lemon.
- Nutty Addition: Consider mixing in chopped nuts, like macadamia nuts or pecans, for added crunch and flavor.
- Spices: You can add a pinch of cinnamon or nutmeg for a warm spice flavor that complements the coconut.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free. Just make sure to choose a blend that is designed for baking.
FAQs
1. Can I use regular cream cheese instead of reduced-fat? Yes, regular cream cheese works perfectly in this recipe. It will provide a richer flavor and creamier texture.
2. Can I make the dough ahead of time? Absolutely! You can prepare the dough and store it in an airtight container in the fridge for up to 2 days before baking.
3. What can I serve these cookies with? These cookies pair well with coffee, tea, or milk. You can also serve them with a scoop of ice cream or fresh whipped cream for a fun dessert.
4. How do I know when the cookies are done baking? The cookies should be lightly golden around the edges. If you touch them gently, they should feel set, but still soft in the center. They’ll continue to firm up as they cool.
5. Can I freeze the cookie dough? Yes! You can freeze the cookie dough. Form it into balls and place them on a baking sheet. Freeze until solid and then transfer to a freezer bag. When you want to bake them, you can bake them directly from the freezer; just add a couple extra minutes to the cooking time.
These Coconut Cheesecake Cookies are not only simple to make, they are also bursting with delightful flavors that will leave everyone wanting more. Happy baking!
Print
Coconut Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful blend of creamy, tangy, and sweet flavors nestled within a soft, chewy cookie enriched with coconut and lemon curd.
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) and grease a baking sheet.
- Cream together softened butter and granulated sugar until smooth.
- Mix in softened cream cheese, vanilla extract, lemon zest, and lemon curd until well combined.
- Gradually add flour, shredded coconut, and salt. Mix until a dough forms.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
- Drizzle with additional lemon curd if desired and enjoy.
Notes
For best results, ensure your butter and cream cheese are at room temperature, and don’t overmix the dough.
- Prep Time: 20 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: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg