Creepy Coconut Lemon Ghost Cookies – Halloween Lemon Coconut Cheesecake Cookies

Growing up, I learned that the best recipes are the ones that bring comfort, joy, and a touch of creativity into busy everyday life. That’s exactly what these lemon coconut cheesecake cookies deliver. Inspired by my love for approachable family cooking, this lemon coconut cheesecake cookies recipe blends bright citrus, soft coconut, and creamy cheesecake for a treat that feels both nostalgic and exciting. Perfect for fans of easy lemon coconut cheesecake cookies and those searching for the best lemon coconut cheesecake cookies.

Why You’ll Love This Recipe

This lemon coconut cheesecake cookies recipe is the kind of treat that blends comfort, brightness, and creamy indulgence into every bite. If you love easy lemon coconut cheesecake cookies that feel both tropical and nostalgic, this batch will become a new favorite. Fans of valerie bertinelli lemon coconut cheesecake cookies will appreciate how the citrus, coconut, and cheesecake filling create the best lemon coconut cheesecake cookies texture—soft, cakey, and perfectly balanced. These cheesecake lemon cookies deliver that irresistible bakery-style bite without complicated steps, making them ideal for busy home bakers who want big flavor with minimal effort.

Whether you’re craving cakey lemon cookies, looking for a twist on a lemon square cookies recipe, or hoping to add a sunny dessert to your rotation, these lemon coconut cheesecake cookies hit all the right notes. The creamy center offers a subtle nod to lemon cheesecake with meringue while staying easy and approachable for weeknights or special occasions. If you enjoy a flexible lemon coconut cookies recipe that you can customize with coconut, white chocolate, or extra zest, this is the perfect foundation for experimenting. These cookies are bright, chewy, creamy, and irresistibly comforting—everything a citrus lover could want.

Ingredients for This Recipe

This lemon coconut cheesecake cookies recipe uses simple, reliable ingredients that create the perfect balance of citrus brightness, creamy richness, and soft cookie texture. The flour, leaveners, and butter form a classic base that keeps the cookies tender and slightly cakey, ideal for anyone who loves cakey lemon cookies or cheesecake lemon cookies. Fresh lemon zest and juice infuse every bite with natural flavor, giving these lemon coconut cheesecake cookies their signature sunny aroma. Sweetened shredded coconut adds chewiness and a subtle tropical note, enhancing what many consider the best lemon coconut cheesecake cookies style.

The cheesecake filling is incredibly simple—just cream cheese, powdered sugar, vanilla, and lemon zest—yet it transforms the cookie into something indulgent and bakery-worthy. Optional add-ins like extra coconut or white chocolate chips help customize the lemon coconut cookies recipe for different occasions, whether you’re inspired by valerie bertinelli lemon coconut cheesecake cookies or want a creative twist similar to a lemon square cookies recipe. Below are the exact ingredients you’ll need.

🛒 Ingredients (makes 18–22 cookies):

For the Cookie Dough:
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– ¼ cup light brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– Zest of 2 lemons
– 2 tablespoons fresh lemon juice
– 1 cup sweetened shredded coconut

For the Cheesecake Filling:
– 6 oz cream cheese, softened
– ¼ cup powdered sugar
– ½ teaspoon vanilla extract
– 1 teaspoon lemon zest

Optional Add-Ins:
– Extra shredded coconut
– White chocolate chips (¼–½ cup)

How to Make This Recipe

Creating this lemon coconut cheesecake cookies recipe is all about layering bright citrus flavor with creamy softness. The dough comes together quickly, using everyday ingredients that make easy lemon coconut cheesecake cookies feel special without the effort of complicated baking. The combination of lemon zest, lemon juice, and sweetened coconut gives these cheesecake lemon cookies their tropical aroma, while the cream cheese filling delivers the rich texture found in the best lemon coconut cheesecake cookies. If you enjoy cakey lemon cookies or treats inspired by lemon square cookies recipe flavors, these are guaranteed to hit the spot. Even fans of valerie bertinelli lemon coconut cheesecake cookies or lemon cheesecake with meringue will appreciate how simple and customizable this lemon coconut cookies recipe is from start to finish.

🛒 Steps:
– Freeze small scoops of the cheesecake filling until firm so they’re easy to wrap inside the dough.
– Mix flour, baking powder, baking soda, and salt in one bowl to create a balanced structure for the lemon coconut cheesecake cookies.
– Beat butter and sugars until creamy, then blend in egg, vanilla, lemon zest, and lemon juice for maximum lemon flavor.
– Add the dry ingredients and fold in shredded coconut to complete the lemon coconut cookies recipe base.
– Scoop cookie dough, flatten it, add the frozen cheesecake center, and wrap it completely to form rich cheesecake lemon cookies.
– Chill stuffed dough briefly for thicker, cakey lemon cookies with a soft center.
– Bake at 350°F until edges are set, keeping them tender like the best lemon coconut cheesecake cookies.

Expert Cooking Tips

Mastering this lemon coconut cheesecake cookies recipe comes down to understanding how each ingredient affects texture, moisture, and flavor. The butter, sugars, and cream cheese work together to create the signature soft, indulgent bite found in the best lemon coconut cheesecake cookies, while the lemon zest and juice bring the bright flavor that makes these cheesecake lemon cookies stand out. Coconut adds chewiness and structure, making these cookies ideal for anyone who loves cakey lemon cookies or wants a dessert reminiscent of a lemon square cookies recipe. Whether you’re inspired by valerie bertinelli lemon coconut cheesecake cookies or prefer easy lemon coconut cheesecake cookies for busy days, these tips help elevate every batch. Even fans of lemon cheesecake with meringue will appreciate how customizable and flavorful this lemon coconut cookies recipe can be.

💡 Expert Tips:
– Freeze the cheesecake filling so it stays creamy inside the lemon coconut cheesecake cookies during baking.
– Use freshly grated lemon zest to intensify the lemon coconut cheesecake cookies recipe flavor.
– Chill the dough after stuffing for thicker, cakey lemon cookies with soft centers.
– Toast the coconut lightly for deeper flavor in the best lemon coconut cheesecake cookies.
– Add a spoonful of extra lemon zest if you prefer brighter cheesecake lemon cookies.
– For a twist inspired by lemon cheesecake with meringue, add a tiny swirl of marshmallow fluff on top after baking.

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This lemon coconut cheesecake cookies recipe combines bright citrus, sweet coconut, and creamy cheesecake filling for a treat that’s soft, cakey, and utterly irresistible. Whether you’re looking for the best lemon coconut cheesecake cookies, easy lemon coconut cheesecake cookies for a busy weeknight, or a fun twist on cheesecake lemon cookies, this recipe delivers every time. Inspired by valerie bertinelli lemon coconut cheesecake cookies and classic lemon square cookies recipe flavors, these lemon coconut cookies are perfect for family gatherings, dessert trays, or simply a sunny homemade treat.

Lemon Coconut Cheesecake Cookies

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, tangy, bakery-style cookies infused with fresh lemon, sweet coconut, and a creamy cheesecake swirl. These cookies are thick, chewy, lightly tropical, and bursting with citrus flavor — a bright and irresistible treat perfect for spring, summer, or any cookie tray.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (makes 18–22 cookies):

For the Cookie Dough:

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• Zest of 2 lemons

• 2 tablespoons fresh lemon juice

• 1 cup sweetened shredded coconut

For the Cheesecake Filling:

• 6 oz cream cheese, softened

• ¼ cup powdered sugar

• ½ teaspoon vanilla extract

• 1 teaspoon lemon zest

Optional Add-Ins:

• Extra shredded coconut for rolling

• White chocolate chips (¼–½ cup)

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Instructions

📝 Instructions:

Step 1: Make Cheesecake Filling

In a small bowl, mix cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for 15–20 minutes.

Step 2: Prepare Cookie Dough

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
Add egg, vanilla, lemon zest, and lemon juice; mix until smooth.
Add dry ingredients and mix until just combined.
Fold in shredded coconut.

Step 3: Stuff the Cookies

Scoop 2 tablespoons of dough.
Flatten slightly, place a frozen cheesecake piece in the center, and wrap dough around it completely.
Roll into a smooth ball.
Optional: Roll in extra coconut.

Step 4: Bake

 

Preheat oven to 350°F (175°C).
Place cookie dough balls on a baking sheet lined with parchment, spaced 2 inches apart.
Bake 10–12 minutes, until edges are set and centers look soft.
Cool on the baking sheet for 10 minutes before transferring to a rack.

Notes

• Flavor Boost: Add an extra tablespoon of lemon zest for stronger citrus.
• Coconut Variation: Toast coconut lightly for deeper flavor.
• Avoid Leaking: Make sure the cheesecake filling stays fully sealed inside the dough.
• Chill Time: For thicker cookies, chill stuffed dough 15–20 minutes before baking.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Cookies
• Method: Baked / Filled Cookies
• Cuisine: American