1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Gently fold in the shredded coconut with a spatula.
7. In a small bowl, mix the softened cream cheese and powdered sugar until smooth.
8. Scoop tablespoons of the cookie dough onto the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie, then fill with a teaspoon of the cream cheese mixture.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

One of my favorite parts of baking is watching the cookies puff up and turn golden, just like how my grandmother’s eyes would light up when her recipes came to life. Remember, the key to a perfect cookie is not overbaking!