Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.In a medium bowl, whisk together the flour, baking soda, and salt.In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.Add the granulated sugar and beat again until light and fluffy.Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.Gradually add the dry ingredients to the wet ingredients, mixing just until combined.Stir in the shredded coconut until evenly distributed.Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and sour cream until smooth to prepare the cheesecake filling.Make a small indentation in the center of each dough ball using your finger or the back of a spoon.Fill each indentation with about 1 teaspoon of cheesecake filling.Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.Immediately sprinkle extra shredded coconut over the hot cookies after removing from the oven.Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.