Prepare the Cookie Dough:

1. In a large bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 3 minutes.

2. Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth.

3. Gradually add the flour, shredded coconut, baking powder, and a pinch of salt, stirring until well combined. The dough will be slightly thick and sticky.

Prepare the Cheesecake Filling:

1. In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

2. Chill the cheesecake filling in the fridge for 30 minutes to make it easier to handle when assembling the cookies.

Assemble the Cookies:

1. Scoop about 1 tablespoon of cookie dough and roll it into a ball.

2. Use your finger or a spoon to make an indentation in the center of each dough ball. Spoon a small amount (about 1 teaspoon) of the cheesecake filling into the center.

3. Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring that the cheesecake filling is completely encased in the dough.

Bake the Cookies:

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

2. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Coconut Topping:

1. Once the cookies have cooled, sprinkle additional shredded coconut on top for extra flavor and texture.