I’ll admit, these lemon cookies with white chocolate weren’t my original intention for this recipe. But the best laid plans resulted in this absolutely droolworthy recipe. Zero complaints.

One of my aunts often makes these delicious lemon cups during ourannual family vacation in the Outer Banks, and she’ll top them with one of those little Moravian-style lemon cookies. I was hoping to make a copycat version of said lemon cookie (to pair with my easy homemade lemon mousse), but it wasn’t meant to be.

I’ve always been a lemon dessert fan, but I don’t think I realized until recently how well the flavor pairs with so many yummy things (like coconut and white chocolate). Plus, it bakes deliciously in everything from coffee cakes to posset!

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lemon cookies stacked on top of each other on pink plate

LEMON COOKIES WITH WHITE CHOCOLATE

Lemon, white chocolate, and coconut are a flavor bff trio. You’ve got a balance between sharp, creamy, sweet, and tropical – not to mention the textures – that makes for a melt-in-your-mouth cookie with every bite.

These cookies are a lemon dough, wrapped around a chunk of white chocolate, and rolled in finely chopped coconut. Each bite is like a gooey surprise for the taste buds.

Do I need to chop my shredded coconut? Yes, the coconut needs to be finer than shreds so it will easily roll and stick to the lemon cookie dough before baking.

lemon cookies with white chocolate on pink plate

INGREDIENTS

Granulated sugar: sweetens and helps create a slightly crisp exterior.
Unsalted butter: adds richness and moisture, contributing to a tender texture.
Egg: binds the dough and adds structure.
Lemon zest: provides bright, citrusy flavor.
Fresh lemon juice: adds tang and enhances lemon flavor.
Vanilla extract: deepens flavor and balances sweetness.
All-purpose flour: forms the structure of the cookies.
Salt: enhances overall flavor and balances sweetness.
Baking soda: leavens the cookies for a slight rise and chewiness.
White chocolate chunks: create gooey, sweet pockets in the center.
Unsweetened coconut flakes: add texture and a tropical flavor.

Can I use white chocolate chips instead of a bar? Yes, but still wrap the dough around a cluster of them so you get that gooey white chocolate surprise in the center of each cookie.

HOW TO MAKE LEMON COOKIES WITH WHITE CHOCOLATE

In a large bowl, whisk together sugar, melted butter, and egg until smooth and glossy, then stir in lemon zest, lemon juice, and vanilla until fully combined. This forms a flavorful, citrusy base for your lemon cookies.

In a separate bowl, combine flour, salt, and baking soda, then gradually fold the dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing to keep the cookies tender and chewy.

Cover the dough and chill it in the refrigerator for three hours to firm up and enhance the flavors. Chilling also helps the cookies maintain their shape during baking.

Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking. This ensures even baking and easy cleanup.

Scoop two-tablespoon portions of dough and shape them into balls, spacing about two inches apart on the baking sheet. Press a chunk of white chocolate into the center of each ball and gently wrap the dough around it until fully enclosed.

Roll each dough ball in finely chopped coconut flakes until coated, giving the cookies a tropical flavor and yummy texture.

Bake the cookies for 13–14 minutes, until the edges are lightly golden, but the centers remain pale. Leave them to cool on the pan for two minutes before transferring to a wire rack to cool completely.

3 reasons you’ll love these lemon cookies with white chocolate

Soft cookies full of citrusy, tropical flavor
Gooey white chocolate in the center makes for a delightful bite
Like summertime in a cookie, perfect for all year round

TIPS & VARIATIONS

The dough needs time to chill in the fridge for the butter to firm up and to add more flavor to each cookie. Don’t skimp on chill time!
I love Tony’s Chocolonely white chocolate (and it’s Fair Trade!). You can sub for chips if that’s what you have on hand – or omit entirely if you’re not a white chocolate fan.
Pulse your shredded coconut in a mini food processor a few times, so it’s fine. This will make it easier to stick on your lemon dough balls and allow you to get more coconut on each cookie!

MAKING AHEAD & STORING

The dough for these lemon cookies with white chocolate will last in the fridge for up to 3 days. Be sure to store the cookie dough in an airtight container to keep it fresh.

Once baked, store the cookies in a container at room temperature for 2-3 days.

MORE COOKIE RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 15

Cook Time 13

Total Time 3 28

Servings 16 cookies

Course Dessert

Cuisine American

These lemon cookies are soft, chewy, and filled with gooey white chocolate. Rolled in coconut, these are perfect for when you’re craving something sweet and zesty.

Equipment

Baking Sheet
Parchment Paper
Mixing Bowls
Measuring Cups
Measuring Spoons
Cookie Scoop
Whisk
Wire Rack

Ingredients

1 cup granulated sugar
½ cup unsalted butter melted and cooled slightly
1 large egg room temperature
1 tablespoon lemon zest packed, approx. 3 small lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
⅛ tsp salt
¼ teaspoon baking soda
65 g white chocolate cut into chunks (little over ⅓ cup when cut into chunks)
½ cup unsweetened coconut flakes finely chopped

Instructions

In a large bowl, whisk together sugar, melted butter, and egg until smooth and glossy. Add lemon zest, lemon juice, and vanilla, mixing until fully incorporated
In a separate bowl, whisk together flour, salt, and baking soda. Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms
Cover the dough and place it in the fridge for 3 hours
Preheat oven to 350°F and line a baking sheet with parchment paper
Scoop 2 tbsp of dough and form into balls on the cookie sheet. Placing them bout 2 inches apart
Press a chunk of white chocolate into the center of each ball, then shape and roll the dough around the chocolate (until hidden)
Place your blitzed coconut (I pulsed it in a mini food processor a few times) and roll each dough ball in the coconut until coated
Bake for 13-14 minutes, until cookies are lightly golden around the edges but still pale in the center
Let cookies cool on the pan for 2 minutes, then transfer to a wire rack