In a large mixing bowl, cream together ¾ cup of softened unsalted butter and ⅔ cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in 1 large egg, 1 teaspoon of vanilla extract, 2 tablespoons of lemon zest, and 2 tablespoons of fresh lemon juice until well combined.

In a separate bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Gently fold in ½ cup of shredded coconut at this stage.

In a medium bowl, beat 8 ounces of softened cream cheese until smooth. Gradually mix in ⅓ cup of powdered sugar, along with 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Drop rounded dollops of cookie dough onto the prepared baking sheet, creating small indentations in each cookie.

Spoon the cheesecake filling into the indentation of each cookie, ensuring well-enclosed filling.

Bake for 10-12 minutes until edges are golden and centers appear set.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.