Preheat the oven to 350 degrees.
Use a hand mixer to cream together butter and sugar in a large mixing bowl.
Add eggs and extracts to this mixture and mix well.
Sift flour and baking powder into the dough, then mix to combine.
Add shredded coconut and mix well.
Scoop cookie mix and roll into a ball. Place 6 cookie balls on a parchment-lined cookie sheet.
Use the bottom of a glass to flatten each cookie down.
Bake for 8-11 minutes or until slightly golden. The center of the cookie should be puffy.
Allow cookies to cool. While the cookies are cooling, you can make the icing.
Using a hand mixer cream butter until smooth and creamy, then slowly mix in the powdered sugar, vanilla extract, and almond milk.
Mix until the frosting has a smooth consistency.
Use an angled icing spatula to add icing to each cookie when the cookie is still slightly warm.
Start at the middle of the top of the cookie and work your way outward using a wide circular motion.
Sprinkle shredded coconut on top of the frosting.
ENJOY!
