Line the cookie sheet(s) with parchment paper and preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars for 2 minutes on medium speed.
Add the extracts and eggs, and beat for a few minutes longer.
Combine the dry ingredients in a large mixing bowl.
Add the dry ingredients by a spoonful to the wet ingredients and mix on low speed until combined.
Use a rubber spatula to fold in the coconut, and reserve a 1/3 cup for later. Use a scooper to make 2-inch cookie dough balls, roll them in the palm of your hand, and place them onto the baking sheets. Leave 2 inches in between the cookies.
Sprinkle the remaining coconut on top. Bake for 9-10 minutes until the cookies are lightly golden brown with slightly crispy edges.
Transfer the cookies to a wire rack to cool and enjoy!