1. Preheat the oven to 350°F and line baking sheets with silicone mats or parchment paper.

2. Whisk together the flour, baking powder, and salt in a bowl, then set aside.

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

4. Add the eggs one at a time, mixing well after each addition.

5. Add the key lime zest, key lime juice, and coconut extract, then mix until combined.

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

7. Place the powdered sugar in a small bowl.

8. Scoop the dough into balls using a small cookie scoop, about 1 1/2 to 1 3/4 tablespoons each.

9. Roll each dough ball completely in powdered sugar and place on the prepared baking sheets about 2 inches apart.

10. Bake for 9–11 minutes, until the cookies are puffy and the edges are firm to the touch.

11. Cool for several minutes on the pan, then transfer to a wire rack to cool completely.

12. Store cookies in an airtight container.