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. Beat on medium speed for about 3 minutes until light and fluffy.

Add the egg and mix on low speed until just combined. Stir in coconut extract, lemon juice, and lemon zest.

In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually add to wet ingredients, mixing on low speed.

Fold in white chocolate chips and shredded coconut using a spatula until evenly distributed.

Scoop dough into balls (about 3 tablespoons each) and place evenly on prepared baking sheets.

Bake in the preheated oven for 12-15 minutes until edges are lightly golden and center remains soft.

Cool on baking sheets for a couple of minutes before transferring to a wire rack to cool completely.