Lemon Coconut Cookies With Lime Infused Cream Cheese Filling

Get ready to experience a burst of sunshine with these Lemon Coconut Cookies! These aren’t your average cookies; they’re a delightful combination of zesty lemon, tropical coconut, and a creamy, tangy lime-infused cream cheese filling. Perfect for a spring afternoon tea, a summer picnic, or simply when you need a little pick-me-up, these cookies are guaranteed to brighten your day. The soft, chewy cookies paired with the smooth, vibrant filling create a truly irresistible treat. This recipe balances bright citrus flavors with the subtle sweetness of coconut, resulting in a cookie that’s both refreshing and comforting. Let’s dive into the ingredients you’ll need to create this little slice of paradise!

Ingredients You’ll Need

• 115g (½ cup) Unsalted Butter, Softened: Using softened butter is crucial for achieving a light and fluffy cookie dough. Make sure it’s at room temperature, but not melted, for the best texture. Unsalted butter allows you to control the overall saltiness of the cookies.
• 100g (½ cup) Granulated Sugar: Granulated sugar provides sweetness and helps create a slightly crisp edge on the cookies.
• 70g (½ cup) Light Brown Sugar, Packed: Brown sugar adds moisture and a subtle molasses flavor, contributing to the cookies’ chewy texture. Packing the brown sugar ensures accurate measurement.
• 1 Large Egg: The egg binds the ingredients together and adds richness to the dough. It also contributes to the cookies’ structure.
• 15ml (1 Tbsp) Fresh Lemon Juice: Freshly squeezed lemon juice is essential for that bright, zesty lemon flavor. Avoid using bottled lemon juice, as it lacks the same vibrancy.
• 15g (1 Tbsp) Lemon Zest (about 1 lemon): Lemon zest contains the aromatic oils of the lemon, providing an intense lemon flavor that complements the juice beautifully. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• 30g (¼ cup) Shredded Unsweetened Coconut: Unsweetened coconut adds a delightful texture and tropical flavor to the cookies. Using unsweetened coconut allows you to control the overall sweetness.
• 180g (1½ cups) All-Purpose Flour: All-purpose flour provides the structure for the cookies. Be careful not to overmix the dough once the flour is added, as this can result in tough cookies.
• ½ tsp (2g) Baking Powder: Baking powder is a leavening agent that helps the cookies rise and become light and fluffy.
• ¼ tsp (1.5g) Salt: Salt enhances the flavors of the other ingredients and balances the sweetness.
• 225g (8 oz) Cream Cheese, Softened: Full-fat cream cheese is recommended for the filling, as it provides a rich and creamy texture. Ensure it’s fully softened to avoid lumps.
• 120ml (½ cup) Coconut Cream (thick part): Using the thick part of coconut cream provides a luxurious, concentrated coconut flavor and a smooth, creamy texture to the filling.
• 60g (½ cup) Powdered Sugar: Powdered sugar dissolves easily and creates a smooth, stable filling.
• 15ml (1 Tbsp) Fresh Lime Juice: Fresh lime juice adds a tangy counterpoint to the sweetness of the filling and complements the lemon flavor in the cookies.
• 5g (1 tsp) Lime Zest: Similar to lemon zest, lime zest provides an intense aromatic flavor.
• ½ tsp (2ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the filling, adding a touch of warmth and complexity.
• 30g (¼ cup) Shredded Unsweetened Coconut, Toasted: Toasted coconut adds a delightful crunch and a deeper, more complex coconut flavor to the garnish.
• Zest of ½ Lemon, for Garnish: A final touch of lemon zest adds a burst of freshness and visual appeal.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: Gluten-free all-purpose flour blend can be used for a gluten-free version, but the texture may vary slightly.
• Coconut Cream: Full-fat coconut milk (refrigerated and only using the thick cream) can be used as a substitute for coconut cream.
• Lemon Juice/Zest: Lime juice and zest can be used in place of lemon, or vice versa, for a slightly different flavor profile.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
2. Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar. Beat for approximately 3 minutes until the mixture is light and fluffy. This step is crucial for incorporating air, resulting in tender cookies. Don’t rush it!
3. Add Wet Ingredients: Incorporate the egg, fresh lemon juice, and lemon zest into the creamed mixture. Mix until *just* combined. Overmixing at this stage can develop the gluten in the flour, leading to tougher cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures even distribution of the baking powder and salt.
5. Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients until a soft dough forms. Again, avoid overmixing. A soft dough is key for a delicate cookie texture.
6. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the butter, preventing the cookies from spreading too much during baking.
7. Portion & Shape: Scoop tablespoon-sized portions of dough (about 25g each) and place them 4 inches apart on the prepared baking sheets. Gently flatten each ball with the palm of your hand. This creates a nice surface for the filling.
8. Bake to Golden Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as oven temperatures can vary.
9. Cool Completely: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
10. Prepare the Filling: While the cookies cool, beat the softened cream cheese until smooth and creamy. Add the coconut cream, powdered sugar, lime juice, lime zest, and vanilla extract. Continue beating until the filling is light and airy. The coconut cream adds richness and a subtle coconut flavor that complements the lemon.
11. Assemble the Cookies: Once the cookies are completely cooled, spread about 1 teaspoon of the lime-infused cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to adhere.
12. Toast the Coconut: Toast the reserved shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant (about 3-4 minutes). This enhances the coconut flavor and adds a delightful texture.
13. Garnish & Serve: Sprinkle each sandwich cookie with toasted coconut and a pinch of fresh lemon zest. Arrange on a plate and enjoy!

The Science Behind the Flavor: Why Lemon and Lime Work So Well

The combination of lemon and lime isn’t just delicious; it’s a flavor synergy rooted in their shared acidity and aromatic compounds. Both fruits contain citric acid, which provides that bright, tangy flavor. However, lime introduces a slightly different aromatic profile with floral and herbal notes, complementing the sharper, more straightforward lemon flavor. The coconut adds a creamy sweetness that balances the acidity, creating a harmonious and refreshing taste experience. The cream cheese filling provides a rich base that carries these flavors beautifully.

Tips for the Perfect Cookie Texture

Achieving the perfect cookie texture is all about precision. Using softened, but not melted, butter is crucial. Softened butter creams properly with the sugar, creating air pockets that contribute to a light and airy cookie. Chilling the dough is equally important, as it prevents excessive spreading. If your dough feels too sticky to work with, add a tablespoon of flour at a time until it reaches a manageable consistency. Don’t overbake! Slightly underbaked cookies will be softer and chewier.

Coconut Cream vs. Coconut Milk: What’s the Difference?

For this recipe, coconut cream is essential. While both coconut cream and coconut milk come from the flesh of coconuts, coconut cream has a much higher fat content. This results in a thicker, richer consistency that’s perfect for creating a stable and flavorful filling. Coconut milk, on the other hand, is thinner and more watery. If you only have coconut milk, you can try refrigerating it overnight and scooping out the thick cream that rises to the top, but the results may not be as creamy.

Storing Your Lemon Coconut Cookies

These cookies are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. The filling may soften slightly over time. For longer storage, you can freeze the un-filled cookies for up to 2 months. Thaw completely before filling and enjoying.

Frequently Asked Questions (FAQ)

Can I use store-bought lemon zest?

While convenient, fresh lemon zest provides the most vibrant flavor. If you must use store-bought, ensure it’s high quality and doesn’t contain any additives.

Can I substitute the lime juice with more lemon juice?

You can, but the lime juice adds a unique floral note that enhances the overall flavor. If substituting, use an equal amount of lemon juice.

What if I don’t have coconut cream?

As mentioned above, you can try using the thick cream from refrigerated coconut milk, but the filling won’t be as rich.

Enjoy Your Tropical Treat!

These Lemon Coconut Cookies with Lime-Infused Cream Cheese Filling are a delightful treat that’s perfect for any occasion. Their bright, refreshing flavors are sure to impress! Don’t forget to save this recipe to Pinterest for later inspiration! [Pinterest Save Button/Link]

Print