Preheat oven to 300°. Spread 1½ cups of coconut onto a baking sheet and bake until very lightly toasted, about 8-10 minutes, stirring occasionally (coconut will toast more as the cookies bake); cool. In a medium bowl combine flour, baking powder, salt, and untoasted coconut; set aside.

 In the large bowl of a stand mixer cream butter and sugars until well combined. Beat in eggs, one at a time, then beat in extracts. With the mixer on low speed, gradually add the flour mixture and combine just until no traces of flour remain. Transfer dough onto a sheet of parchment paper and use the paper to press the dough into an 11” long x 4” wide log. Wrap parchment around the log and refrigerate for 30 minutes or as long as overnight.

 Line 2 baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator and cut lengthwise into four strips, each 11” long x 1” wide (I like to use a bench scraper). Roll logs in toasted coconut, pressing to adhere as much coconut as possible. Put two logs on each baking sheet with at least three inches between and press each to flatten to 1½” wide. Bake in a 300° oven for 35 minutes or until golden brown and firm to the touch. Remove from oven and increase oven temperature to 325°. Let logs cool several minutes on the baking sheets to firm up then transfer to a wire rack to cool completely.

 Use a serrated knife to slice logs diagonally into ½” thick slices. Return slices to the 2 parchment paper lined sheets. Bake 10 minutes, turn over and bake an additional 10 minutes or until both sides are barely light brown around the edges. Cool completely on a wire rack then store in an airtight container or freeze.