Pre heat the oven to 350° F and line 2 half sheet aluminum trays with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment beat the 1/2 cup butter, 1/3 cup white sugar, and 1 cup brown sugar on low-medium speed until light and fluffy, about 1-2 minutes.
Scrape down the bowl and add the egg, 1/2 tsp lemon extract and 1 tsp lemon zest. Mix for 1 more minute on low- medium speed.
Stop the mixer and add the 2 1/4 cup flour, 1/2 tsp baking powder, 1/2 baking soda, and 1/4 tp salt and continue to mix until dough forms- about 2 minutes.
Stop the mixer, and add the 1 1/2 cups shredded coconut. Mix on low- medium for 30 seconds to combine.
Using an ice cream scooper, or 3 tablespoons at a time, scoop or shape the dough Ito round balls. Place 6 on a cookie sheet separated by 2".
Weigh your flour correctly- make sure to spoon the flour into your measuring cup and then level it off. Do not directly scoop the flour with your measuring cup as you will likely use too much. Compacted flour will alter the texture of your cookies.Better yet use a kitchen scale!