Cookie Base:

• 3/4 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 large egg + 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsweetened shredded coconut
• 2 tablespoons fresh lemon zest

Cheesecake Filling:

• 6 oz cream cheese, room temperature
• 1/3 cup lemon curd
• 2 tablespoons powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Lemon Glaze:

• 1 cup powdered sugar, sifted
• 3–4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon heavy cream