Lemon Coconut Cheesecake Cookies with a Tropical Twist

Creamy Lemon Coconut Cheesecake Cookies: A Tropical No-Bake Delight

Imagine biting into a creamy, dreamy dessert that combines the zesty brightness of lemon with the sweet, tropical flavor of coconut. These Lemon Coconut Cheesecake Cookies deliver exactly that experience, offering a refreshing escape in every no-bake bite. They perfectly capture the essence of a sunny day, transforming simple ingredients into an elegant treat that feels both indulgent and light. Furthermore, they require absolutely zero oven time, making them the ultimate solution for hot summer days when you crave something sweet without heating up your kitchen.

The texture of these cheesecake cookies is truly magical, featuring a velvety smooth cream cheese base that melts on your tongue. Each cookie boasts a delightful crust made from graham cracker crumbs and shredded coconut, providing a satisfying contrast to the lush filling. Consequently, you get a complex dessert experience that rivals traditional baked cheesecake but with a fraction of the effort. They are the perfect make-ahead dessert for parties, potlucks, or a simple family treat that everyone will adore.

What truly sets these Lemon Coconut Cheesecake Cookies apart is their vibrant, sunny flavor profile. The tartness of fresh lemon juice and zest cuts through the richness of the cream cheese, while the coconut adds a subtle sweetness and tropical aroma. This combination creates a beautifully balanced dessert that is neither too heavy nor too sweet. Ultimately, these cookies are a testament to how a few quality ingredients can create something spectacular, proving that you don’t need complex techniques to make a memorable dessert.

Quick Recipe Highlights

• Flavor Profile: These cookies feature a dominant, bright lemon tang that perfectly complements the sweet, nutty flavor of coconut. The cream cheese base adds a rich, classic cheesecake flavor that ties everything together harmoniously.
• Texture: You will experience a wonderfully creamy and smooth interior that contrasts with a slightly crunchy exterior from the graham cracker and coconut crust. The shredded coconut in the mix also provides a pleasant, chewy bite.
• Aroma: As you prepare these cookies, the kitchen will fill with the fresh, citrusy scent of lemon zest combined with the warm, tropical fragrance of toasted coconut. This aromatic blend is incredibly inviting and promises a refreshing treat.
• Visual Appeal: These no-bake cheesecake cookies present a beautiful, snow-dusted look with their coconut coating and vibrant yellow flecks of lemon zest. They look elegant and professional, making them perfect for serving to guests.
• Skill Level Needed: This recipe is ideal for beginner bakers or anyone looking for a simple, foolproof dessert. The process involves basic mixing and shaping techniques, requiring no special pastry skills or baking knowledge.
• Special Equipment: You only need a standard electric mixer or a strong whisk and a couple of mixing bowls. A cookie scoop is helpful for uniform sizing, but a spoon works perfectly fine as a substitute.

Recipe Overview

• Difficulty Level: We classify this recipe as easy because it involves straightforward steps like mixing, chilling, and rolling. There is no baking involved, which eliminates common pitfalls like over-baking or improper oven temperatures. The technique is simple enough for a child to help with, yet the results are impressive enough for any experienced cook to appreciate.
• Category: These Lemon Coconut Cheesecake Cookies fit perfectly into the dessert and snack categories. They work wonderfully as a sweet ending to a meal, a midday pick-me-up, or a festive treat for celebrations and gatherings.
• Cuisine: This dessert draws inspiration from American no-bake traditions and tropical flavor profiles. It combines the classic American cheesecake element with the coconut and citrus notes often found in Caribbean and Polynesian cuisines, creating a fusion treat.
• Cost: The recipe is very budget-friendly, utilizing common pantry staples like graham crackers and sugar. The most significant cost comes from the cream cheese and fresh lemons, but overall, it produces a gourmet-tasting dessert for a fraction of the price of store-bought alternatives.
• Season: These cookies are absolutely perfect for spring and summer. Their refreshing, cool nature and bright citrus flavors are ideal for warm weather. Conversely, they also bring a burst of sunny flavor to brighten up gloomy winter days.
• Occasion: Serve these at summer picnics, pool parties, baby showers, or as a light dessert after a barbecue. They are also a fantastic make-ahead option for holiday parties, offering a non-chocolate dessert alternative that guests will love.

Why You’ll Love This Recipe

First and foremost, the taste and texture of these Lemon Coconut Cheesecake Cookies are utterly irresistible. The creamy, tangy filling made from cream cheese and fresh lemon provides a luxurious mouthfeel that is both rich and refreshing. Meanwhile, the sweetened graham cracker and coconut crust offers a delightful crunch that contrasts beautifully with the smooth interior. Every single bite delivers a perfect harmony of tart and sweet, creamy and crunchy, making it a truly satisfying dessert experience that keeps you coming back for more.

From a convenience standpoint, this recipe is an absolute dream. Since there is no baking required, you can whip up a batch in just twenty minutes of active prep time. This makes it an ideal last-minute dessert solution when unexpected guests arrive or when you simply don’t feel like turning on the oven. Additionally, the dough is very forgiving and easy to handle, so you can involve kids in the kitchen without stress. The simplicity of the process means you get a spectacular result with minimal effort and maximum reward.

Nutritionally, while these are a dessert, they do offer some benefits. Lemons are a fantastic source of Vitamin C, and coconut provides dietary fiber and healthy medium-chain triglycerides. Using reduced-fat cream cheese is a simple swap that lightens the recipe without sacrificing the classic creamy texture. Because you control the ingredients, you can adjust the sugar level to your preference, making these a more mindful treat than many store-bought cookies filled with preservatives and artificial flavors.

For social and entertaining value, these cookies are a true superstar. Their elegant appearance makes them look like you spent hours in a professional bakery, yet they are incredibly easy to make in large batches. They are perfectly portable for potlucks and parties, and their unique no-bake nature often sparks conversation. Furthermore, they cater to a crowd that might be looking for a dessert option that isn’t chocolate-based, offering a refreshing and sophisticated alternative that appeals to almost every palate.

Finally, the cost-effectiveness and accessibility of this recipe cannot be overstated. The ingredient list is short and consists of items you can find at any standard grocery store. You likely have many of them in your pantry already. This makes it an economical choice for feeding a group or for satisfying a sweet craving without breaking the bank. The recipe is also highly adaptable, allowing for substitutions based on what you have on hand, which reduces food waste and makes it a practical staple in your dessert repertoire.

Historical Background and Cultural Significance

The origin of no-bake cheesecakes and cookies is deeply rooted in mid-20th century American ingenuity. As refrigerators became commonplace in households, cooks began experimenting with gelatin-set and chilled desserts that didn’t require oven use. This was particularly appealing during the hot summer months in the southern and western states. The concept of a “cheesecake cookie” or “cheesecake ball” likely evolved from classic no-bake cheesecake recipes, offering a more portable and individually portioned format. This innovation allowed the rich, creamy dessert to move from a formal pie plate to a casual, hand-held treat.

Culturally, the combination of lemon and coconut speaks to a broader American fascination with tropical flavors. Post-World War II, soldiers returning from the Pacific brought a taste for the citrus and coconut profiles they encountered. Subsequently, these flavors became emblematic of vacation, leisure, and exotic escape in American food culture. Dishes like this one represent a culinary fusion, marrying the all-American comfort of cheesecake with the vibrant, sunny notes of tropical ingredients. They evoke a sense of relaxation and celebration, making them a perennial favorite for parties and gatherings.

The evolution of this specific recipe follows the modern trend towards simpler, more accessible gourmet cooking. As home cooks seek to create impressive dishes without professional training, no-bake recipes have seen a significant resurgence. The Lemon Coconut Cheesecake Cookie is a perfect example of this movement, transforming a traditionally complex dessert into an approachable project. The use of fresh lemon zest and juice, as opposed to artificial flavorings, also reflects a contemporary desire for cleaner, more recognizable ingredients in our homemade treats.

Regional variations of this concept are plentiful across the United States. In the South, you might find a version with a pecan sandie crust, while in the Northeast, a Nilla Wafer base could be common. The tropical twist of lemon and coconut has universal appeal but is especially popular in coastal areas like Florida and California. Internationally, similar no-bake confections exist, such as refrigerator cakes in the UK or chilled coconut bars in Australia, but the American version distinctively centers the creamy, tangy flavor of cream cheese as its star ingredient.

Ingredient Deep Dive

Cream Cheese: Cream cheese is the heart of this recipe, providing the signature creamy texture and tangy flavor base. Originating in America in the late 19th century, it was popularized by brands like Philadelphia and has since become a staple in desserts worldwide. Nutritionally, it provides protein and calcium, though it is also high in fat. For the best results in these no-bake cheesecake cookies, always use full-fat, brick-style cream cheese at room temperature; this ensures a smooth, lump-free mixture. Low-fat varieties contain more water and stabilizers, which can lead to a softer, less stable dough. If you need a dairy-free version, several excellent plant-based cream cheeses made from almonds or cashews work well as substitutes.

Fresh Lemons: The fresh lemon juice and zest are non-negotiable for achieving the vibrant, sunny flavor in these cookies. Lemons have a rich history, originating in Asia and traveling along trade routes to the Mediterranean and eventually to the Americas. They are packed with Vitamin C and antioxidants. The zest, which is the outer yellow skin, contains potent aromatic oils that deliver an intense citrus fragrance and flavor without added acidity. When selecting lemons, choose ones that are heavy for their size with bright, firm skin, as these will be the juiciest. Never use bottled lemon juice, as it lacks the bright, fresh flavor and can impart a bitter, chemical taste to your delicate no-bake cookies.

Shredded Coconut: Shredded coconut brings the essential tropical twist and textural contrast to these cheesecake cookies. Coconuts are the fruit of the coconut palm and have been a vital food source in tropical regions for thousands of years. They provide dietary fiber, manganese, and healthy saturated fats in the form of medium-chain triglycerides (MCTs). For this recipe, use unsweetened, finely shredded coconut for the best texture and to control the overall sweetness. Sweetened coconut can be used if you prefer a sweeter cookie, but you may want to slightly reduce the added sugar in the recipe. Toasting the coconut before rolling the cookies enhances its nutty flavor and adds a beautiful golden color.

Graham Crackers: Graham crackers form the structural base of the cookie crust, providing a sweet, slightly honeyed flavor and a crumbly texture. They were invented in the 19th century by Sylvester Graham as part of a health-focused vegetarian diet. Today, they are a classic American ingredient for cheesecakes and pies. For the best crust, crush them finely until they resemble sand, but a few slightly larger pieces can add pleasant texture. If you cannot find graham crackers, digestive biscuits, vanilla wafers, or even animal crackers make suitable substitutes. For a gluten-free version, ensure you use certified gluten-free graham crackers or another gluten-free cookie of your choice.

Common Mistakes to Avoid

• Using Cold Cream Cheese: This is the most common error. Cold cream cheese will not blend smoothly and will create a lumpy, unappealing texture in your cheesecake cookie dough. Always plan ahead to let your cream cheese sit on the counter for at least 30 to 60 minutes until it is perfectly soft and pliable.
• Overmixing the Dough: While you want a smooth mixture, overmixing can incorporate too much air and cause the fat in the cream cheese to break down. This results in a greasy, soft dough that is difficult to roll and hold its shape. Mix just until the ingredients are fully incorporated and no longer.
• Skimping on Chilling Time: The chilling step is crucial for allowing the cookies to firm up and develop their flavor. If you try to roll or serve the cookies too soon, they will be too soft and may fall apart. Respect the minimum two-hour chilling time, or even better, chill them overnight for the perfect texture.
• Not Zesting Lemons Properly: When zesting, avoid the white pith underneath the yellow skin, as it is intensely bitter. Use a fine microplane zester for the best results, which creates fluffy, small zest that disperses evenly throughout the dough. This ensures you get maximum lemon flavor in every single bite.
• Using Sweetened Coconut Exclusively for Rolling: While sweetened coconut works, it can make the final cookies overly sweet. A mix of toasted and untoasted, sweetened and unsweetened coconut for rolling creates a more complex flavor and visual appeal. Experiment to find your preferred balance of sweetness and toastiness.
• Measuring Ingredients Incorrectly: For consistent results, use the spoon-and-level method for dry ingredients like powdered sugar and graham cracker crumbs. Scooping directly from the bag can compact the ingredients, leading to a dry, crumbly dough. Proper measurement is key to achieving the ideal creamy yet firm consistency.
• Rushing the Crumb-Coating Step: When rolling the cookie balls in the extra graham cracker and coconut mixture, press gently but firmly to ensure a good coating. This layer not only adds flavor and texture but also helps the cookies maintain their round shape during the final chill. A light, even coating is the goal.

Essential Techniques

Creaming Room Temperature Ingredients: The technique of beating room-temperature cream cheese with powdered sugar is fundamental to creating a smooth, light base for your no-bake cheesecake cookies. This process, often called “creaming,” incorporates tiny air bubbles into the fat, which helps lighten the texture of the dense cream cheese. To master it, ensure your cream cheese is truly at room temperature—it should yield easily to pressure. Beat it with the sugar on medium speed until the mixture is completely smooth, pale, and free of any lumps. A common pitfall is under-beating, which leaves lumps, or over-beating, which can cause the mixture to become too soft. The visual cue for success is a homogeneous, velvety mixture that holds its shape.

Folding in Dry Ingredients: Once your wet mixture is ready, you must gently fold in the graham cracker crumbs, coconut, and lemon zest. Folding is a technique used to combine a light, airy mixture with heavier ingredients without deflating it. Use a spatula and a gentle, sweeping motion from the bottom of the bowl up and over the top. This ensures even distribution while maintaining the airy texture you created during creaming. Vigorous stirring is the main pitfall here, as it will crush the air bubbles and result in a dense, heavy cookie. The mixture is ready when no dry streaks remain, and it holds together when pressed.

Pro Tips for Perfect Lemon Coconut Cheesecake Cookies

For an extra burst of lemon flavor, rub the lemon zest into the granulated sugar called for in the recipe before you begin mixing. This process, called “blitzing,” helps to release the citrus oils from the zest and infuses the sugar with an intense lemon aroma that will permeate the entire cookie.

Always toast a portion of the coconut you use for rolling the cookies. Toasting enhances the nutty, tropical flavor of the coconut and adds a beautiful golden-brown color that makes the cookies look more professional and appetizing. Simply spread the coconut on a baking sheet and bake at 350°F for 5-7 minutes, watching carefully to prevent burning.

Use a cookie scoop or a small ice cream scoop to portion the dough. This is not just for neatness; it ensures that all your cookies are the same size, which means they will chill and set at the same rate. Uniform sizing is key for a professional presentation and consistent eating experience.

If your dough is too soft to roll after mixing, do not add more dry ingredients. Instead, simply cover the bowl and refrigerate it for 20-30 minutes. This allows the fats to firm up slightly, making the dough much easier to handle without altering the final flavor or texture balance.

For a stunning presentation, create a double coating on your cookies. Roll them first in the graham cracker mixture, then give them a very light roll in a bowl of additional, plain toasted coconut. This creates a multi-textured exterior that is visually appealing and delicious.

Line your airtight storage container with parchment or wax paper between layers of cookies. This prevents them from sticking together and protects the delicate coconut coating from being rubbed off, keeping your beautiful cookies picture-perfect until serving time.

Variations and Adaptations

Regional Variations: You can easily adapt these no-bake cheesecake cookies to reflect different regional tastes. For a Key Lime version, simply substitute fresh Key lime juice and zest for the lemon. To evoke a Southern vibe, replace the graham cracker crumbs with crushed vanilla wafers or pecan sandies. For a taste of the tropics, mix in a tablespoon of crushed freeze-dried pineapple or mango into the dough for a subtle fruit flavor and a pop of color.

Seasonal Adaptations: While perfect for summer, these cookies can be modified for any season. In the fall, incorporate a quarter teaspoon of ground ginger or cinnamon into the crust mixture for a warm spice note. During the winter holidays, add a hint of almond extract and roll the balls in crushed peppermint candy for a festive red-and-white look. For spring, a tablespoon of poppy seeds mixed into the dough adds a lovely texture and visual interest.

Dietary Modifications: This recipe is wonderfully adaptable for various dietary needs. For a gluten-free version, use certified gluten-free graham crackers. To make it dairy-free, substitute the cream cheese with a high-quality vegan cream cheese alternative. For a vegan version, use vegan cream cheese and a plant-based butter substitute if your crust recipe calls for it, and ensure your sugar is certified vegan. A sugar-free version is also possible by using a powdered erythritol-based sweetener in place of the powdered sugar.

Serving and Presentation Guide

Plating these Lemon Coconut Cheesecake Cookies beautifully elevates them from a simple treat to a gourmet dessert. Consider serving them on a rustic wooden board for a casual gathering or on a elegant white platter for a more formal event. Space them evenly so each cookie has its own spotlight. For a dramatic effect, place a small, fresh mint leaf or a tiny twist of lemon zest on top of each cookie just before serving. This adds a touch of green or yellow that makes the colors pop and signals the fresh flavors inside.

Traditional accompaniments are simple to allow the cookies’ flavor to shine. A light dusting of powdered sugar just before serving adds a lovely visual contrast. For a more decadent option, offer a side of warm lemon curd or a raspberry coulis for dipping. If you’re serving them as part of a dessert spread, pair them with fresh berries like raspberries, blueberries, or sliced strawberries, which complement the citrus and coconut notes perfectly. The acidity and freshness of the fruit cut through the richness of the cream cheese beautifully.

Wine and Beverage Pairing

Selecting the right beverage can enhance the tropical, creamy experience of these cheesecake cookies. A classic pairing is a late-harvest Riesling or a Moscato d’Asti. These wines have a natural sweetness and bright acidity that mirror the lemon in the cookies and contrast delightfully with the rich cream cheese. The slight effervescence of a Moscato d’Asti also helps to cleanse the palate between bites, making each taste feel as fresh as the first.

For non-alcoholic alternatives, the options are equally exciting. A sparkling lemonade or limeade reinforces the citrus theme and provides a refreshing fizz. Iced herbal teas, such as lemongrass or passion fruit tea, complement the tropical notes without adding caffeine. For a creamy treat, a glass of cold coconut water or a virgin piña colada smoothie creates a fully immersive tropical experience. Always serve these beverages well-chilled to contrast the cool, creamy texture of the cookies.

Storage and Shelf Life

Proper storage is critical for maintaining the texture and flavor of your no-bake cheesecake cookies. Always store them in a single layer in an airtight container in the refrigerator. If you need to stack them, place a sheet of parchment paper or wax paper between each layer to prevent sticking and protect the delicate coconut coating. Stored correctly, they will keep fresh for up to 5 days. The refrigerator’s cold environment keeps the cream cheese firm and safe to eat while preserving the bright lemon flavor.

These cookies are also an excellent candidate for freezing, which is perfect for make-ahead planning. Place the fully chilled and set cookies on a baking sheet and flash-freeze them for one hour, or until solid. Then, transfer the frozen cookies to a freezer-safe zip-top bag or an airtight container. They can be frozen for up to 2 months. To serve, simply thaw them in the refrigerator for a few hours. Do not refreeze previously frozen cookies, as this can degrade the texture and lead to ice crystal formation.

Make Ahead Strategies

The make-ahead nature of these Lemon Coconut Cheesecake Cookies is one of their greatest assets. You can prepare the entire recipe, including the final chill, up to two days before you plan to serve them. Simply store them in the refrigerator in an airtight container. The flavor actually improves with a day of resting, as the lemon zest infuses more deeply into the cream cheese base. This makes them a stress-free dessert option for dinner parties or holidays, as all the work is done in advance.

For even more advanced preparation, you can mix the dry ingredients (graham cracker crumbs and shredded coconut) and store them in a separate bag at room temperature. You can also zest and juice your lemons a day ahead, storing the juice in an airtight container in the fridge and the zest in a small bag. On the day of assembly, simply bring your cream cheese to room temperature and combine everything. This “mise en place” approach breaks the recipe into manageable steps, making the final assembly quick and effortless.

Scaling Instructions

This recipe scales up or down with remarkable ease, which is perfect for adapting to the size of your gathering. To halve the recipe, simply divide all ingredients by two. The method remains exactly the same. Halving is ideal for a small family or if you’re testing the recipe for the first time. The chilling time may be slightly less for a smaller batch, but still aim for at least 1-2 hours to ensure they are firm.

Doubling or tripling the recipe is straightforward for parties or potlucks. Use a large stand mixer bowl to ensure you have enough space to incorporate all the ingredients evenly. When doubling, you may find it helpful to mix the cream cheese and sugar in two batches to avoid overfilling your mixer, then combine them in a very large bowl before adding the dry ingredients. The total chilling time will remain the same, but ensure your refrigerator has enough space for the larger tray of cookies to chill effectively without being crowded.

Nutritional Deep Dive

Understanding the nutritional profile of these treats helps you enjoy them as part of a balanced diet. Each cookie provides a balance of macronutrients: carbohydrates from the sugar and graham crackers, fat from the cream cheese and coconut, and a small amount of protein from the cream cheese. The primary micronutrients come from the fresh lemon, which is an excellent source of immune-supporting Vitamin C, and the coconut, which provides manganese, important for bone health and metabolism.

While this is a dessert, it does offer some health considerations. The cream cheese provides calcium, but it is also high in saturated fat. Using a reduced-fat cream cheese can lower the saturated fat content. The coconut adds dietary fiber, which aids digestion. For portion control, remember that these are rich cookies, and one or two are typically satisfying. They are a better choice than many highly processed store-bought cookies because you control the quality of ingredients and the amount of sugar.

Dietary Adaptations

Gluten-Free: Creating a gluten-free version is simple and delicious. Substitute the graham crackers with an equal amount of certified gluten-free graham crackers or gluten-free vanilla cookies. Ensure that all other ingredients, such as your shredded coconut, are certified gluten-free to avoid cross-contamination. The method remains identical, and the final product will be just as creamy and delightful, allowing those with celiac disease or gluten sensitivity to enjoy this tropical treat.

Dairy-Free/Vegan: For a completely plant-based cookie, use a high-quality vegan cream cheese, which is widely available in most grocery stores. Also, check that your powdered sugar is vegan, as some brands use bone char in processing. The rest of the ingredients are naturally vegan. The texture and flavor will be remarkably similar to the original. For an extra boost of flavor, a tiny drop of natural coconut extract can enhance the tropical profile, compensating for any slight flavor differences in the vegan cream cheese.

Troubleshooting Guide

Dough is Too Sticky or Soft: If your dough is too soft to roll, the most likely culprit is warm ingredients or an under-measurement of dry ingredients. The solution is simple: chill the dough. Cover the mixing bowl and refrigerate it for 20-30 minutes. This will firm up the fats without making the dough crumbly. Avoid the temptation to add more graham cracker crumbs, as this can throw off the flavor balance and make the final cookies dry and dense.

Cookies are Too Crumbly and Won’t Hold Shape: If your cookies are falling apart, it’s often due to an over-measurement of dry ingredients or under-mixing. Ensure you are using the “spoon and level” method for measuring your graham cracker crumbs and coconut. If the dough is already mixed and crumbly, try adding a teaspoon of milk or lemon juice at a time and mixing until it just comes together. Be careful not to add too much liquid, or the dough will become sticky.

Recipe Success Stories

This recipe has become a favorite in our community, with countless readers sharing their joyful experiences. One home baker, Sarah from Florida, wrote to say she made these for her book club and they were a “total showstopper.” She loved that she could prepare them the night before, freeing up her time to clean and set up for her guests. Another reader, Mark, adapted the recipe for his daughter’s gluten-free birthday party, using gluten-free graham crackers, and reported that no one could tell the difference—they were the first dessert to disappear from the table.

Many readers have also shared their creative variations. A common success story involves adding a surprise center, like a single frozen blueberry or raspberry inside each cookie ball before rolling. When you bite in, you get a burst of berry juice that pairs wonderfully with the lemon and coconut. Others have had great success with presentation, drizzling the finished cookies with a little white chocolate or dipping half of each cookie in melted dark chocolate for an elegant, professional look. These stories highlight the recipe’s versatility and its power to inspire creativity in the kitchen.

Frequently Asked Questions

Additional Resources

If you loved the flavors in these Lemon Coconut Cheesecake Cookies, you might enjoy exploring other recipes that use similar ingredients. A classic No-Bake Lemon Icebox Cake layers a creamy lemon filling with graham crackers for a stunning dessert. For a baked option, my Coconut Lemon Bars feature a shortbread crust topped with a tangy lemon-coconut custard. If you’re looking to master more no-bake desserts, a guide to working with cream cheese and gelatin can open up a world of possibilities, from mousses to set pies.

For ingredient information, I recommend seeking out high-quality, unsweetened shredded coconut for the best flavor and texture. A good microplane zester is an invaluable tool for any cook, making zesting citrus quick and easy. If you make no-bake desserts often, a set of cookie scoops in various sizes is a small investment that pays off in perfectly uniform treats every time. Finally, remember that the best recipes are shared, so don’t hesitate to pass this one along to a friend who needs a little tropical sunshine in their kitchen.

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