1 1/4 cups unsweetened flaked coconut (I find it in the freezer section of my grocery store)
1/2 cup unsalted butter, softened (must be regular fat butter)
1/4 cup 2% fat Greek yogurt
1 cup confectioners¡¯ sugar, sifted
1 1 /2 tsp. vanilla extract
3/4 tsp. coconut extract
1 1/2 cups all-purpose flour
3/4 cup whole wheat pastry flour
1 1/2 tbsp. orange zest
•¨ö tsp. kosher salt

1 1/4 cups unsweetened flaked coconut (I find it in the freezer section of my grocery store) 1/2 cup unsalted butter, softened (must be regular fat butter) 1/4 cup 2% fat Greek yogurt 1 cup confectioners¡¯ sugar, sifted 1 1 /2 tsp. vanilla extract 3/4 tsp coconut extract 1 1/2 cups all-purpose flour 3/4 cup whole wheat pastry flour 1 1/2 tbsp. orange zest

1.Preheat oven to 350¡Æ.
2.Bake coconut on a baking sheet until golden brown, stirring occasionally, about 10 minutes. Turn off oven.
3.In the bowl of a stand mixer, beat butter, yogurt, ¨ø cup powdered sugar and both extracts in a bowl until well blended.
4.Beat in both flour, orange peel and salt.
5.Stir in coconut.
6.Cover and chill for at least 1 hour and up to 1 day.
7.Let dough soften slightly.
8.Preheat oven again to 350¡Æ.
9.Line 2 baking sheets with parchment paper.
10.Measure out 1 level tbsp. of dough for each cookie and roll dough between the palms of your hands to make a ball.
11.Place ball onto baking sheet leaving 1 inch between each.
12.Bake until golden brown on the bottom, about 18 minutes.
13.Transfer cookies to a wire rack, cool for 5 minutes.
14.Place remaining confectioners¡¯ sugar into a zip lock bag.
15.Place a few cookies in the bag and shake gently to cover completely.
16.Cool completely on rack.