Can I replace the coconut with something else?

Yes, you absolutely can! If you're not a fan of coconut or have an allergy, there are a few simple swaps. Finely chopped pecans , walnuts , or even crushed graham crackers make great substitutes and add a different kind of texture and flavor to the cookie. You can also leave out the coconut entirely—the lemon and cheesecake flavors are bold enough to stand on their own. Just keep in mind that the texture will be slightly softer without the coconut’s chew.

How do I know when the cookies are done baking?

The key to perfect lemon coconut cheesecake cookies is watching the edges , not the center. Your cookies are ready to come out of the oven when the edges are lightly golden brown . The centers may still look soft—that’s okay! They’ll continue to firm up as they cool on the baking tray. Overbaking them will result in dry cookies, so don’t wait for the entire top to look firm.

Can I use a different type of flour?

Yes, you can! This recipe is very flexible. All-purpose flour is recommended for the classic texture, but you can experiment with: Almond flour for a softer, nutty cookie (great for gluten-free baking) Coconut flour , though it absorbs more moisture—use less and add an extra egg 1-to-1 gluten-free flour blends , which typically work well as direct substitutes

Lemon Coconut Cheesecake Cookies That Taste the best

Ingredients

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1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup shredded coconut
1/4 cup cream cheese, softened
1 large egg
1 tablespoon lemon juice (freshly squeezed)
Zest of 1 lemon
1/2 teaspoon baking powder
1 pinch salt

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add in the cream cheese, egg, lemon juice, and lemon zest. Beat until fully incorporated and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
Fold in the shredded coconut evenly.
Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden and the centers look just set.
Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

For extra coconut flavor, lightly toast the shredded coconut before folding it into the dough.
Cookies will be soft after baking—cooling fully helps them firm up to the perfect chewy texture.
Add a lemon glaze on top for an extra citrusy pop (optional).