Lemon Coconut Cheesecake Cookies

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Who doesn’t love the combination of tangy lemon, creamy cheesecake, and the tropical hint of coconut? These Lemon Coconut Cheesecake Cookies are like little bites of sunshine! They’re soft, chewy, and packed with flavor. Whether you’re whipping up a quick dessert for a party or just craving something sweet, this recipe is sure to impress.

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Ingredients

Here’s everything you’ll need to make these delightful cookies:

• 1 box lemon cake mix (15.25 oz)
  This gives the cookies a soft, cake-like texture and a lovely lemony flavor. Quick tip: Sift the mix to avoid any lumps.
• 8 oz cream cheese (softened)
  Adds creaminess and richness to the cookies, giving them that cheesecake vibe. Let it sit at room temperature for about 30 minutes to make mixing easier.
• 1/2 cup unsalted butter (softened)
  For a rich, buttery flavor. Make sure it’s soft but not melted to ensure the right consistency.
• 1 egg
  Helps bind everything together while keeping the cookies light.
• 1 tsp vanilla extract
  Adds a subtle depth of flavor.
• 1 1/2 cups sweetened shredded coconut
  Brings texture and a tropical twist to every bite. Toast some for an extra nutty flavor if you’d like!
• Powdered sugar (for rolling, optional)
  Gives the cookies a pretty, powdered look and a touch of sweetness on the outside.

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How to Make Lemon Coconut Cheesecake Cookies

Let’s get baking! Follow these simple steps to create your new favorite cookie recipe:

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

Step 2: Mix the dough

In a large bowl, beat the softened cream cheese and butter until smooth. Add the egg and vanilla extract, mixing until combined. Then, gradually mix in the lemon cake mix until a thick dough forms.

Step 3: Add the coconut

Fold in the shredded coconut until evenly distributed throughout the dough. This step adds the perfect chewiness to your cookies!

Step 4: Shape the cookies

Using a tablespoon or cookie scoop, scoop out the dough and roll it into balls. If desired, roll each ball in powdered sugar for a pretty finish. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 5: Bake

Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still look soft, but they’ll firm up as they cool.

Step 6: Cool and enjoy!

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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Storing Lemon Coconut Cheesecake Cookies

These cookies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Just let them thaw at room temperature before enjoying.

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Frequently Asked Questions

Can I use a different cake mix flavor?

Absolutely! While lemon is perfect for this recipe, other flavors like vanilla or strawberry would also pair well with the coconut and cream cheese.

Can I make these gluten-free?

Yes! Substitute the lemon cake mix with a gluten-free lemon cake mix for a gluten-free version of these cookies.

Do I have to roll the dough in powdered sugar?

Not at all! The powdered sugar is optional and mainly for aesthetics. The cookies are just as delicious without it.

Can I add other mix-ins?

Of course! White chocolate chips or chopped nuts would be great additions to these cookies.

How do I know when the cookies are done?

Look for lightly golden edges and a soft center. They’ll firm up as they cool, so avoid overbaking to keep them soft and chewy.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for 10 minutes to soften slightly before scooping.

Can I use unsweetened coconut?

Yes, if you prefer a less sweet cookie, unsweetened coconut is a great alternative.

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I hope you enjoy these Lemon Coconut Cheesecake Cookies as much as I do! They’re easy to make, bursting with flavor, and perfect for any occasion. If you loved this recipe, don’t forget to share it with your friends on Facebook or save it to Pinterest for later. Happy baking!

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