Prepare the optional cheesecake filling by beating cold cream cheese with powdered sugar until smooth. Scoop onto a tray and freeze for 20-30 minutes.

In a large bowl, cream together softened butter and cream cheese until smooth. Gradually add granulated and brown sugars, mixing until light and fluffy, about 3-5 minutes.

Add egg, vanilla extract, lemon zest, and lemon juice to the mixture, blending until fully incorporated, about 1-2 minutes.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined, ensuring a slightly sticky dough.

Gently fold in shredded coconut until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to maintain shape while baking.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop dough (about 2 tablespoons), flatten, place frozen cheesecake filling in the center, and roll into a ball. Optionally roll in additional coconut.

Arrange cookie balls on baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges set but centers appear slightly underdone.

Allow cookies to cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

Drizzle cooled cookies with lemon glaze if desired for added sweetness and decor.