1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream together the softened butter and granulated sugar until light and fluffy, then mix in the egg, vanilla extract, lemon zest, and lemon juice. In another bowl, whisk the flour, baking powder, and salt before blending it into the wet mixture to form a soft dough; fold in shredded coconut if you want extra texture.

2-Scoop out 1 to 1½ tablespoon-sized portions of dough onto the baking sheet, flattening each into a 2-inch disk. Bake for 8 10 minutes until the edges are set but the centers stay soft, then cool the cookies on a rack. For the cheesecake topping, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth, and chill it for 15 30 minutes.

3-Once the cookies cool, add a rounded teaspoon of the topping to each and sprinkle with sweetened shredded coconut. If you like, pop them back in the oven at 375°F for 3 4 minutes or broil for 1 2 minutes to toast the coconut.