In a mixing bowl, beat 8 ounces of cold cream cheese with 1 cup of powdered sugar until smooth. Once combined, scoop into small mounds and freeze for 20-30 minutes.

Beat together 1/2 cup of softened unsalted butter and 4 ounces of softened cream cheese until smooth. Gradually add 1/2 cup of granulated sugar and 1/2 cup of light brown sugar, mixing until fluffy, about 2-3 minutes.

Mix in 1 large egg, 1 teaspoon of vanilla extract, zest of 1 lemon, and 2 tablespoons of fresh lemon juice until well combined.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt in a separate bowl. Fold into the wet ingredients until just combined. Stir in 1 cup of sweetened shredded coconut.

Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C). Scoop a tablespoon of chilled dough, slightly flatten, and if using filling, place a frozen dollop in center, then fold dough around it and roll into a ball.

Arrange balls on prepared baking sheets, bake for 12-14 minutes until edges are golden and centers are puffy.

Allow cookies to rest on sheets for 5 minutes before transferring to wire racks to cool completely.

Mix 1 cup of powdered sugar with lemon juice for a glaze, drizzle over cooled cookies.