Let’s dive into the baking process with these step-by-step instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the egg, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
4. Mix in the cream cheese until the batter is smooth and creamy.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded coconut and white chocolate chips, if using.
8. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

As a tip from my kitchen to yours, make sure not to overbake the cookies. They should be soft to the touch when you take them out, as they will continue to firm up as they cool.