Tangy and creamy lemon cheesecake frosting sandwiched between coconut-dusted cookies for a decadent, bite-sized dessert.

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Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
Add egg yolk, vanilla, and lemon zest; beat until combined.
Gradually add dry ingredients and ½ cup coconut; mix until a soft dough forms.
Roll tablespoonfuls of dough into balls, then roll in extra shredded coconut to coat.
Place balls 2 inches apart on prepared sheets. Bake for 12–14 minutes, or until edges are lightly golden.
Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
While cookies cool, prepare filling: beat cream cheese and sugar until smooth. Add lemon juice, zest, and heavy cream; beat until light and fluffy.
Spread about 1 teaspoon of filling on the flat side of half the cookies, then sandwich with remaining cookies.
Refrigerate sandwiches for at least 30 minutes to firm up before serving.

For extra lemon flavor, add a drop of lemon extract to the filling.
Cookies can be stored in an airtight container in the fridge for up to 5 days.
Freeze cookies without filling for up to 2 months; thaw and fill before serving.