. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper.

• Whisk together the flour, baking powder and salt in a bowl. Set aside.

• Using a stand mixer with the paddle attachment, cream the butter, sugar, and shredded coconut until light and fluffy.

• Add the eggs, one at a time, mixing well after each addition. Add the key lime zest, juice, and coconut extract. Mix to combine.

• On low speed, gradually add the flour mixture, and mix until just combined. Dough will be thick and slightly sticky.

• Place powdered sugar in a small bowl. Using a small cookie scoop (#40 scoop; about 1 1/2 – 1 3/4 Tbsp of dough), spoon the cookie dough into a ball and drop it into the powdered sugar. Roll it around until coated completely and place it on the prepared baking sheet. Repeat process placing cookies about 2-inches apart.

• Bake at 350˚F for 9-11 minutes. Until cookies are puffy and the edges are firm to the touch. Cool several minutes on the pan, then transfer to a wire rack to cool completely. Store cookies in an airtight container.