Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, lemon zest, and lemon juice, and beat until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until a soft dough forms. If you’d like, fold in ½ cup of shredded coconut for extra chewiness.

Scoop about 1 to 1½ tablespoon-sized balls of dough onto your baking sheet, spacing them 2 inches apart. Slightly flatten each ball with your fingers or the bottom of a glass to create a thick disk.

Bake the cookie bases for 8–10 minutes. You want the edges just set but the centers to stay slightly soft. They should puff up a bit but remain flat enough to hold the topping.

Allow the cookies to cool on the baking sheet for 3–4 minutes before moving them to a wire rack to cool completely.

While the cookies cool, make the tangy cheesecake topping. In a medium bowl, beat the softened cream cheese with the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

Chill this mixture for about 15–30 minutes to make it easier to scoop and hold its shape.

Once the cookies are fully cooled, dollop a generous teaspoon of cheesecake filling onto the center of each cookie. Smooth it slightly with the back of a spoon or leave it rustic.

Sprinkle a pinch of sweetened shredded coconut on top of each cookie for that signature cheesecake-coconut flavor combo.

If you’d like a toasty look and flavor, you can place the cookies back in the oven at 375°F for 3–4 minutes, or under the broiler for 1–2 minutes, just until the coconut is lightly golden. Watch carefully to avoid burning.

If you prefer a creamy, softer finish, you can skip this step.