Last updated on March 30th, 2022 at 04:27 pm
Meyer Lemon Cheesecake Coconut Cookies are decadent and elegant, taste delicious and are loaded with white chocolate chunks.
Cheesecake Coconut Cookies
Cheesecake Coconut Cookies are loaded with white chocolate chucks and glaze, and topped with toasted coconut. These cookies are soft and dense, while the toasted coconut adds some subtle elegance that makes them a perfect Mother’s Day gift.
They totally scream spring to me, the lemon flavor is fresh and bright but not overpowering. The white chocolate chunks are a nice surprise and the glaze on top is the perfect addition to keep all that sweet tropical coconut on top. If you are a cheesecake and coconut fan, this combo is the perfect flavor to experience in one bite.
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Why You’ll Love These Cheesecake Coconut Cookies:
- Firstly, they are rich and chocolaty and are a show stopper dessert.
- Also, they are easy to find ingredients and minimum prep work and dishes to clean.
- Perfect for brunch parties and for bigger crowds.
- Easy for special events like Mother’s Day.
- Perfect desert for coconut lovers.
- In addition, they can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
How to make lemon zest?
Follow the easy steps below:
- First, rinse the lemon.
- Next, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
- Then, grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, so you can avoid the bitter white pith underneath.
- Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.
Can you freeze the Cheesecake Coconut Cookies?
Cool the Cheesecake Coconut Cookies completely. Fully wrap the bars in plastic wrap, tightly. After that wrap in aluminum foil or place in freezer bags. Freeze for up to 3 months. Defrost before serving.
Cheesecake Coconut Cookies
- 2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 8 ounces cream cheese (cold and cut into cubes)
- 1 large egg yolk
- juice of one Meyer lemon
- zest from one Meyer lemon
- 1 cup white chocolate chunks
- white chocolate glaze
- 8 ounces white chocolate chunks
- 2 cups large coconut flakes (unsweetened)
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined, beat in the egg yolk, lemon zest and lemon juice. With the mixer on low speed, beat in the dry ingredients until combined. With a spatula to stir in the chocolate chunks.
- Refrigerate the dough for 15 minutes, using an ice cream scoop, scoop round equal balls on a non stick baking sheet, 3 inches apart. Approximately 12 balls. Bake for 17 minutes, or until the cookies are set. Let cool completely before covering with glaze.
- On a nonstick baking sheet distribute the coconut flakes and bake for 3-4 minutes, until edges start to look golden brown. Remove from the oven and set aside.
- Let cookies cool completely before drizzling with white chocolate.
- Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat, using a spoon, pour the white chocolate over the cookies and top with a generous amount of toasted coconut flakes.