1 14-ounce package sweetened shredded coconut, divided
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, cut into small pieces and chilled
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Preheat the oven to 350 degrees.
Place 2 cups of the coconut on a plate and set aside.
In the bowl of a food processor, process the remaining coconut with the sugar, salt and baking powder until it is finely ground. Add the butter and pulse until it is a loose crumb. Add the egg and vanilla extract and process until smooth. Add the flour and pulse until the dough starts to comes together into a crumbly ball, making sure you scrape down the sides of the bowl.
Using a small ice cream scoop or spoons, scoop a tablespoon ball of dough and drop it into the reserved coconut. Repeat and work in small batches. Form the dough into balls pressing some of the coconut evenly around and gently into the dough. Place on lined cookie sheets, about 2 inches apart.
If your dough has softened significantly, allow the cookie dough to chill in the refrigerator.
Bake for about 15-18 minutes, until the coconut has turned a golden brown. Cool on wire racks.