Zesty Lemon Coconut Cheesecake Cookies

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

In a mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is light and creamy.

Add the egg, lemon zest, and vanilla extract to the bowl and mix well until smooth.

Gradually add the flour, stirring until fully combined.

Fold in the shredded coconut gently to distribute it evenly throughout the dough.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips: