1️⃣ Make the Cookie Base
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes).
• Beat in egg, vanilla, lemon zest, and lemon juice until fully combined.
• In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients.
• Fold in shredded coconut if using.
• Scoop 1–1½ tbsp of dough and flatten into 2-inch disks on baking sheet.

2️⃣ Bake the Cookie Bases
• Bake for 8–10 minutes or until edges are lightly golden and centers remain soft.
• Let cookies cool slightly on tray, then transfer to wire rack to cool completely.

3️⃣ Make the Cheesecake Topping
• In a mixing bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and fluffy.
• Chill mixture in the fridge for 15–30 minutes to firm up before piping or spooning.

4️⃣ Assemble & Finish
• Once cookies are completely cooled, spoon or pipe 1 tsp of cheesecake topping onto each cookie.
• Sprinkle sweetened shredded coconut generously on top.

5️⃣ Final Bake or Broil (Optional)
• To toast the coconut, return cookies to oven at 375°F for 3–4 minutes OR broil for 1–2 minutes until golden.
• Watch closely to avoid burning.