In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in egg, vanilla extract, lemon zest, and lemon juice until well combined.

Gradually mix in flour, shredded coconut, baking powder, and salt until a thick dough forms. Set aside.

In a separate bowl, combine cream cheese, powdered sugar, lemon juice, and vanilla extract. Mix until smooth and creamy. Chill the filling for 30 minutes.

Preheat oven to 350°F (175°C). Roll tablespoon-sized portions of cookie dough into balls, create an indentation, fill with cheesecake mixture, and seal the dough back.

Place cookie dough balls on a lined baking sheet and bake for 10-12 minutes until edges are lightly golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle shredded coconut on top before serving.