Follow these simple steps to create your Semi-Healthy Lemon Coconut Cheesecake Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine whole wheat flour, almond flour, coconut flour, baking soda, and salt. Whisk until well combined.
3. Combine Wet Ingredients: In another bowl, mix melted coconut oil, honey or maple syrup, egg, vanilla extract, lemon zest, and lemon juice. Stir until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Fold in the shredded coconut.
5. Prepare Filling: In a small bowl, mix softened cream cheese with powdered sugar (if using) until smooth.
6. Shape Cookies: Take a tablespoon of dough and flatten it in your palm. Place a small dollop of the cream cheese filling in the center, then fold the dough around it to form a ball. Repeat with the remaining dough and filling.
7. Bake: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.