1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the softened butter, cream cheese, and sugar until light and fluffy, about 3 minutes.
4. Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers will look slightly underbaked, but they will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Remember, these cookies are like life—best enjoyed when you embrace the little imperfections.