Make the Cheesecake Filling: Beat 4 oz of cold cream cheese with 2 tablespoons of powdered sugar until smooth. Scoop small dollops and freeze for 20 to 30 minutes.

Prepare the Cookie Dough: In a bowl, beat ½ cup of softened butter and 4 oz of softened cream cheese until smooth. Add ¾ cup granulated sugar and ¼ cup brown sugar, then mix in 1 egg, 1 tsp vanilla, 1 tbsp lemon zest, and 2 tbsp lemon juice.

Combine Dry Ingredients: Whisk together 2 cups flour, ½ tsp baking soda, and ¼ tsp salt. Gradually add to the wet mix, and fold in ¾ cup sweetened shredded coconut.

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

Assemble the Cookies: Preheat oven to 350°F (175°C) and line baking sheets. Scoop dough, flatten it, place a frozen cheesecake dollop, and wrap the dough around it. Roll in additional coconut if desired.

Bake: Bake cookies for 12 to 14 minutes. Let them cool for 5 minutes on the sheet before transferring to wire racks.

Optional Glaze: Mix 1 cup of powdered sugar with 1-2 tbsp lemon juice. Drizzle over cooled cookies.