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Preheat oven to 350F.
In a stand mixer or with electric beaters, cream the butter, sugar, salt and extracts until fluffy (about 1-2 minutes)
Add the flour, and mix briefly to combine. Then fold in the shredded coconut.
Roll the dough into balls (about 1 Tbsp of dough each), and place them on an ungreased cookie sheet. They will not spread very much so you can place them fairly close together.
Bake for 11-12 minutes. They will still be a pale color, and soft to the touch. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Note: be careful not to over bake these.
While the cookies are still barley warm, coat them in the powdered sugar. When they are fully cooled, give them a second coat.