While the cookies are baking, prepare the lemon filling.
Add the lemon zest, lemon juice, coconut cream and maple syrup to a saucepan over high heat. Bring to a slight boil.
Next, add the arrowroot powder, and whisk constantly while adding to avoid clumps. Boil for another 2 minutes, while whisking until the mixture begins to thicken. You want the filling to be thick but not gluey. Keep it thick but still smooth and fluid.
Take it off the stove and let it sit while the cookies finish baking.
Let the cookies cool on the baking sheet for 5 minutes, then gently transfer them to a cooling rack for 10 minutes. Let the cookies cool before adding the lemon filling. Add a spoonful of the lemon filling to each cookie. To let the lemon filling set in the cookie, let the cookies sit for at least 10 minutes with the lemon filling in them. Option to dig in right away but the lemon filling will be a little runnier than if you wait to let it set. Either way, they will taste delicious.
Store cookies on the countertop in a sealed container once completely cooled.