Follow these simple steps to make the Lemon Coconut Cheesecake Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter and Cream Cheese: In a mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
3. Add Sugar: Gradually add the granulated sugar, mixing until well combined.
4. Incorporate Extracts: Stir in the vanilla and lemon extracts until fully integrated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually Mix: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Add Zest and Coconut: Fold in the lemon zest and sweetened shredded coconut until evenly distributed throughout the dough.
8. Scoop Dough: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked—this is okay as they will firm up while cooling.
10. Cool on Sheets: Allow the cookies to cool on the baking sheets for 10-15 minutes, then transfer them to a wire rack to cool completely.
11. Dust with Powdered Sugar (Optional): If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness.

By following these clear steps, you can effortlessly create delectable Lemon Coconut Cheesecake Cookies that will leave everyone wanting more!