Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a stand mixer, combine slightly chilled butter and granulated sugar, and beat until light and fluffy (about 3 minutes).

Add an egg, coconut extract, fresh lemon juice, and lemon zest to the butter mixture, and mix until just combined.

Gradually add all-purpose flour, salt, baking soda, and baking powder, mixing on low speed until incorporated.

Gently fold in white chocolate chips and sweetened shredded coconut using a spatula.

Portion out dough balls (about 3 tablespoons each) on lined baking sheets, leaving space for spreading.

Bake for 12-15 minutes until edges are light golden brown and centers are slightly soft.

Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack.