Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking and encourages even browning.

Make the cheesecake filling: In a small bowl, beat 6 ounces cream cheese with 3 tablespoons powdered sugar, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla until smooth and fluffy. Chill in the fridge while you make the dough. A slightly firm filling is easier to portion.

Whisk dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt. Set aside.

Cream butter and sugars: In a large bowl, beat 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1/3 cup light brown sugar until light and slightly fluffy, about 2 minutes. This traps air for a softer cookie.

Add eggs and flavor: Mix in 1 whole egg and 1 egg yolk until smooth. Stir in 1 1/2 teaspoons vanilla, 2 teaspoons lemon zest, and 1 tablespoon lemon juice. The mixture may look slightly curdled from the citrus—that’s fine.

Combine wet and dry: Add the flour mixture to the butter mixture and stir just until no dry streaks remain. Don’t overmix or the cookies will be tough.

Portion the dough: Scoop dough into 1 1/2-tablespoon balls (about cookie scoop size #40). Roll gently to smooth. You should get about 22–24 cookies.

Make a well: Use your thumb or the back of a measuring spoon to press a deep well into the center of each dough ball. Keep the edges intact and fairly tall to cradle the filling.

Fill and top: Spoon about 1 teaspoon of the chilled cheesecake filling into each well. Sprinkle the tops with sweetened shredded coconut, pressing lightly so it adheres. Aim for a light but even layer.

Bake: Arrange cookies 2 inches apart on the prepared sheets. Bake 10–12 minutes, rotating the pans halfway through, until the edges look set and the coconut is turning golden. The centers should look just barely glossy, not wet.

Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They’ll firm up as they cool, and the filling will thicken to a creamy bite.

Optional glaze: For extra lemon sparkle, whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice to a drizzle and flick over cooled cookies. This is optional but adds a bright finish.