In a stand mixture with a whisk attachment, beat butter until fluffy. Add in, on low speed, the 1/2 cup of sugar, coconut and vanilla extracts beating well to combine. Add in flour, lemon zest, lemon juice and salt. Fold in toasted coconut. Cover and chill 30 minutes.

Pre heat oven to 350 degrees. With a small ice cream scoop, roll dough into 1" balls. Place dough balls on a baking sheet lined with parchment paper.

Bake at 350 for 15 to 20 minutes until the bottom of the cookies are lightly browned. Remove from baking sheet and transfer to a wire rack to cool for a few minutes.

Place sifted powdered sugar in a shallow dish. With a fork, roll warm cookies in sifted powdered sugar. Coat well. Let sugar set, then roll in sugar again.

Store in a cool area in an air tight container.