Cream the Fats and Sugar: In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter, cream cheese, and caster sugar on medium-high speed for about 3-4 minutes. Scrape down the sides of the bowl as needed. The mixture should be light, pale, and fluffy. Getting this step right is key to a good cookie texture, as explained in this great article on creaming butter and sugar.

Add the Wet Ingredients: Add the egg, vanilla extract, lemon zest, and lemon juice to the bowl. Beat on medium speed until everything is well combined, about another minute. The mixture might look slightly curdled at this point, but don't worry, it will come together when you add the flour.

Combine the Dry Ingredients: In a separate medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. This ensures the leavening agents are evenly distributed.

Form the Dough: Add the dry ingredients to the wet ingredients in two stages, mixing on low speed until just combined. Be careful not to overmix. Using a spatula, gently fold in the desiccated coconut until it's evenly incorporated.

Chill the Dough: Cover the bowl with cling film and place it in the refrigerator to chill for at least 1 hour, or up to 24 hours. I find that this chilling step is non-negotiable; it solidifies the fat, preventing the cookies from spreading too much and deepening the flavour.

Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C Fan) and line two large baking trays with parchment paper.

Shape the Cookies: Place the icing sugar in a small, shallow bowl. Scoop out portions of the chilled dough (about 1.5 tablespoons each) and roll them into balls between your palms. Roll each ball generously in the icing sugar to coat it completely.

Bake: Place the sugar-coated balls on the prepared baking trays, leaving about 5cm (2 inches) of space between them to allow for some spreading. Bake for 12-14 minutes, or until the edges are lightly golden and the centres are set but still soft. They will look slightly underbaked in the middle, which is what you want for a chewy texture.

Cool: Let the cookies cool on the baking trays for 5-10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.