Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).

Mix in the egg, vanilla, lemon zest, and lemon juice until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.

Optional: Fold in ½ cup shredded coconut for added texture in the cookie base.

Scoop 1 to 1½ tablespoon-sized balls onto the baking sheet. Slightly flatten each ball into a thick disk (about 2 inches wide) with your fingers or the bottom of a glass.

Bake the cookies for 8–10 minutes, just until the edges are set but the centers are still soft.

Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

In a bowl, beat the cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and fluffy.

Chill the mixture for 15–30 minutes to make scooping easier.

Once cookies are fully cooled, dollop 1 rounded teaspoon of cheesecake mixture on top of each cookie.

Sprinkle shredded coconut generously over the top of the cheesecake.

Return the topped cookies to the oven at 375°F for 3–4 minutes to set the topping slightly and warm the cookie, or place under the broiler for 1–2 minutes to lightly toast the coconut.

You can skip the broil step if you prefer; it just adds a toasted coconut look and flavor.