Soft-Baked Lemon Coconut Cookies

Preheat the oven to 350 F. Line a baking sheet with parchment or a silicone mat.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, cream cheese, brown sugar, and granulated sugar until light and fluffy, about 1 minute. Add the egg, lemon zest, and both extracts to the bowl. Mix until combined. Scrape down the sides of the bowl with a rubber spatula and give the mixture one more quick mix.

In a small bowl, whisk together flour, baking soda, and salt. With the mixer on low, slowly add the dry ingredients into the creamed mixture. Continue to mix until thoroughly combined. Fold in the white chocolate chips and chopped almonds.

Measure out 3-tablespoons of dough (or use a large cookie scoop) at a time and roll into balls (the dough will be a little sticky). Place the dough balls on the cookie sheet, spacing them 3 inches apart.

Add 2 teaspoons of shredded coconut to the top of each ball, pressing down slightly so the coconut adheres to the dough.

Bake for 16-17 minutes, or until the edges are a light golden brown. Remove from oven. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days.