Irresistibly Soft-Baked Lemon Coconut Cookies with Cream Cheese & White Chocolate Chips

Prepare to fall in love with these Soft-Baked Lemon Coconut Cookies! Crafted to absolute perfection, each bite delivers an ooey-gooey center with delicately crisp edges, making for an unforgettable treat. These aren’t just any lemon cookies; they’re extra rich and uniquely tender, thanks to the thoughtful addition of cream cheese and generous swirls of creamy white chocolate chips. Bursting with bright citrus notes, tropical coconut, and satisfying crunch from toasted almonds, they are truly a symphony of flavors and textures.

Whether you’re celebrating a special occasion like Mother’s Day, or simply looking to brighten your afternoon, these cookies are designed to delight. We’ve pulled out all the stops to create the softest, chewiest, and most flavor-packed lemon cookies you’ll ever encounter. The combination of toasted coconut and crunchy almonds elevates the experience, adding layers of complexity that make these cookies truly stand out.

Imagine the joy of biting into a warm, freshly baked cookie, where the vibrant tang of lemon perfectly balances the sweetness of white chocolate and the subtle nuttiness of coconut. These cookies aren’t just a dessert; they’re an experience, a little moment of pure bliss that can transform any day into a special occasion. They’re an excellent way to show appreciation to loved ones, or simply to pamper yourself with a well-deserved indulgence.

The Secret to Unrivaled Softness: Cream Cheese Perfection

One of the key elements that sets these lemon cookies apart is the innovative use of cream cheese in the batter. While many cookie recipes rely solely on butter, we’ve opted for a harmonious blend of unsalted butter and softened cream cheese. This seemingly small change makes an enormous difference in the final product. Cream cheese introduces an unparalleled richness and moisture, resulting in cookies that are incredibly soft and chewy on the inside, with a delicate, slightly crisp exterior. If you’ve never experimented with adding cream cheese to your cookie dough, this recipe is the perfect opportunity to discover its magical touch. It adds a subtle tang that beautifully complements the bright lemon flavor, creating a more balanced and sophisticated profile.

A Burst of Citrus: The Dynamic Duo of Lemon Zest and Extract

For a truly vibrant and unmistakable lemon flavor, we employ a dual approach: fresh lemon zest and a hint of lemon extract. The zest, derived from the outer rind of the lemon, is packed with essential oils that impart a fragrant, aromatic, and truly fresh citrus essence. We use two full teaspoons, ensuring that every bite is infused with that delightful lemon brightness. Complementing the zest, a quarter teaspoon of lemon extract provides a more concentrated and intense citrus punch, ensuring the lemon flavor shines through even after baking. Together, these two ingredients create a multi-dimensional lemon experience that is both bold and refreshing, preventing the cookies from tasting artificial or one-note.

Texture and Flavor Harmony: Toasted Coconut, Crunchy Almonds, and Sweet White Chocolate

Beyond the luscious lemon and tender cream cheese base, these cookies are loaded with delightful additions that create an exquisite interplay of textures and flavors. A generous handful of toasted almonds is folded into the batter, offering a satisfying crunch and a nutty undertone that grounds the brighter flavors. But the textural journey doesn’t stop there. Each cookie is topped with two teaspoons of shredded coconut, which toasts beautifully in the oven, intensifying its sweet, tropical flavor and adding another layer of delightful crispness. Finally, creamy white chocolate chips melt into pockets of pure sweetness throughout the cookie, providing a rich, velvety contrast to the zesty lemon and toasted elements. This thoughtful combination ensures that every bite is an exciting adventure for your palate.

Baking Tips for Perfect Soft-Baked Cookies

Achieving that coveted soft-baked perfection is easier than you think with a few simple techniques. This recipe yields approximately 7 large cookies or 14 regular-sized ones. For those who adore a truly gooey center and a substantial bite, we highly recommend using a jumbo cookie scoop. A 3-tablespoon capacity scoop is ideal for creating these magnificent, larger-than-life cookies. Not only does it ensure consistent sizing, but it also allows for that desirable soft, chewy interior. A good quality scoop is a versatile kitchen tool, doubling as an ice cream scoop or even for portioning cupcake batter, making it a worthwhile investment for any home baker.

When mixing your dough, ensure the butter and cream cheese are at room temperature for optimal creaming with the sugars. This creates an airy base crucial for soft cookies. Don’t overmix once the dry ingredients are added; mix just until combined to prevent tough cookies. Baking time is critical: aim for 16-17 minutes, or until the edges are a light golden brown while the centers still look slightly soft. They will continue to set as they cool. Allowing the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack helps them firm up without losing their tender texture.

The “Straight Out Of The Oven” Experience & Storage

There’s nothing quite like enjoying a cookie straight out of the oven (SOOTO) – warm, fragrant, and at the peak of its ooey-gooey glory. That piping hot, melt-in-your-mouth goodness is truly a joy to behold and a fantastic way to brighten any moment. While it might be tempting to devour the entire batch in one sitting (and we wouldn’t blame you!), these cookies are also wonderful for enjoying later. Simply store them in an airtight container at room temperature for up to three days. When that next cookie craving strikes, a quick 10-15 second reheat in the microwave will bring them right back to that “just out of the oven” warmth and softness. This makes them perfect for meal prep or a delightful treat throughout the week.

Perfect Pairings and Celebratory Moments

These exquisite Soft-Baked Lemon Coconut Cookies are not only delicious on their own but also pair wonderfully with a variety of beverages, making them ideal for any celebratory gathering or a quiet moment of indulgence. For an adult-friendly treat, consider pairing one – or perhaps two! – with a refreshing boozy beverage. A zesty Grapefruit Honey Mojito would complement the lemon notes beautifully, or a pitcher of fruity Pineapple Sangria (a personal family favorite!) offers a sweet and vibrant contrast. If you prefer something with a bit more zing, a Blackberry Lime Gin Fizz provides a delightful tartness. For non-alcoholic options, a cup of fragrant Earl Grey tea, a steaming mug of coffee, or even a glass of sparkling lemonade would be equally delightful. These cookies are truly versatile, perfect for Mother’s Day brunch, an afternoon picnic, or as a thoughtful homemade gift.

Print Recipe

Soft-Baked Lemon Coconut Cookies

Lemon cookies that have been soft baked to ooey, gooey cookie perfection. They’re extra rich with the addition of cream cheese and white chocolate chips, offering a delightful blend of citrus, tropical sweetness, and creamy indulgence.

Yield: 7 large cookies

Total Time: 27 minutes

Prep Time: 10 minutes

Cook Time: 17 minutes

Ingredients:

3 tablespoons unsalted butter, at room-temperature
3 tablespoons cream cheese, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 teaspoons lemon zest (about 2 lemons)
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup white chocolate chips
1/3 cup toasted almonds, chopped
1/3 cup shredded coconut

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the unsalted butter, softened cream cheese, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color, which should take about 1 minute.
Add the large egg, fresh lemon zest, and both vanilla and lemon extracts to the bowl. Mix until all ingredients are just combined. Use a rubber spatula to scrape down the sides of the bowl, ensuring everything is incorporated, then give the mixture one more quick mix.
In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Continue to mix only until thoroughly combined; avoid overmixing.
Gently fold in the white chocolate chips and chopped toasted almonds using the rubber spatula until evenly distributed throughout the dough.
Measure out 3-tablespoon portions of dough (this is where a large cookie scoop comes in handy) at a time. Roll each portion into a ball (the dough will be slightly sticky) and place them on the prepared cookie sheet, spacing them approximately 3 inches apart to allow for spreading.
Sprinkle about 2 teaspoons of shredded coconut onto the top of each dough ball, gently pressing down so the coconut adheres to the surface.
Bake for 16-17 minutes, or until the edges are a beautiful light golden brown and the centers still look slightly soft. This ensures that ooey-gooey texture. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature for up to 3 days to maintain their freshness.

Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

Discover More Delightful Mother’s Day #SundaySupper Recipes:

Celebratory Sips

Ginger Shandy by Nosh My Way
La Vie en Rose by Culinary Adventures with Camilla
Momma’s Mimosa by Our Good Life

Starters and Salads

Cheese Bread by Ninja Baker
Classic Basil Pesto Crostini by Cooking Chat
Fennel and Radish Citrus Salad by Tasting Page
Healthy Ham Salad Minis by Momma’s Meals
Pate with Spiced Pears by The Joyful Foodie
Pesto Pasta Salad by Peanut Butter and Peppers
Super Sunny Dutch Oven Sourdough by What Smells So Good?

Hearty Mains

Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
Chicken and Pepper Rice with Fried Egg by Family Foodie
Chicken Tajine with Prunes and Almonds by The Petit Gourmet
Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
Dutch Baby Pancake by Curious Cuisiniere
Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
Mimosa Waffles by Sew You Think You Can Cook
Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family

Treats and Sweets

5 Favorite Pancake Toppings by Sunday Supper
Angel Food Cakes in a Jar by Hezzi-D’s Books and Cooks
Black Cow Cupcakes by Cindy’s Recipes and Writings
Blueberry Breakfast Cake by Noshing With The Nolands
Bourbon Peach Frozen Yogurt by Food Lust People Love
Cherry Cheesecake Pastry Braid by The Redhead Baker
Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
Lemon Blackberry Mini Tarts by Life Tastes Good
Lemon Brownies by Pies and Plots
Lower Fat Peach Cheesecake by Food Done Light
Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
Mini Lemon Almond Cupcakes by Caroline’s Cooking
Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
Pavlova by The Freshman Cook
Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
Raspberry Mascarpone Mini Tarts by Palatable Pastime
Rose Apple Custard Tart by Jane’s Adventures in Dinner
Soft-Baked Lemon Coconut Cookies by One Sweet Mess
Steamed Strawberry Coconut Poke Cake by Wallflour Girl
Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
Triple Chocolate Layer Cake by Take A Bite Out of Boca

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.