Prepare Cheesecake Filling (Optional): Beat cold cream cheese with powdered sugar until smooth, scoop into dollops on a parchment-lined baking sheet, and freeze for 20–30 minutes.

Make Cookie Dough: Cream together softened unsalted butter and softened cream cheese until combined, then add granulated and light brown sugar, beating until light and fluffy.

Add Egg and Flavorings: Incorporate the egg, vanilla extract, lemon zest, and fresh lemon juice, mixing gently until combined.

Combine Dry Ingredients: Whisk together flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined.

Fold in Shredded Coconut: Carefully fold in sweetened shredded coconut into the dough.

Chill Dough: Cover the mixing bowl and refrigerate the dough for 30 minutes.

Form Cookies: Preheat oven to 350°F (175°C), scoop about a tablespoon of dough, flatten, place a cheesecake dollop in the center, wrap dough around filling and roll into a ball.

Roll in Extra Coconut (Optional): Roll each cookie ball in additional shredded coconut before placing on the baking sheet.

Bake the Cookies: Bake cookies for 12–14 minutes, until edges are set and centers look slightly underbaked.

Cool and Transfer: Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Drizzle and Serve: Mix powdered sugar with lemon juice for a glaze, drizzle over cooled cookies and serve.