Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and 1/4 cup of granulated sugar until light, pale, and fluffy (about 2-3 minutes).

Add Liquids: Reduce mixer speed to low. Add the egg, water, vanilla extract, coconut extract, and almond extract. Mix until completely smooth and combined.

Whisk Dry Ingredients: In a separate medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt.

Combine: Gradually add the dry flour mixture into the wet ingredients, mixing just until no dry streaks remain. Do not overmix. Gently fold in the sweetened shredded coconut.

Chill the Dough: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 60 to 90 minutes.

Prep for Baking: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

Shape and Score: Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Gently press the back of a fork into each dough ball to flatten it and create ridges. Lightly sprinkle the tops with the extra granulated sugar.

Bake: Bake for 8 to 10 minutes, or until the undersides and edges are just turning golden brown.

Cool: Let the cookies rest on the hot baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.