Slice and Bake Coconut Shortbread Cookies

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup sweetened shredded coconut

1. In a large mixing bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.

2. Beat in the vanilla extract and almond extract until well combined.

3. Gradually add in the flour and salt, mixing just until the dough comes together.

4. Stir in the shredded coconut until evenly distributed.

5. Divide the dough in half and shape each half into a log, about 2 inches in diameter.

6. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. Unwrap the dough logs and slice into 1/4-inch thick rounds using a sharp knife.

9. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.

10. Bake for 12-14 minutes, or until the edges are just starting to turn golden.

11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.