Sift 3 cups flour with 1 teaspoon baking powder. Mix in 2 cups light brown sugar (it doesn’t have to be packed, for Pete’s sake) and work in a cup of cold butter. Stir in 2 well-beaten eggs with a teaspoon each vanilla and almond extract. Add 2 cups grated coconut, mix well, and drop by spoonfuls onto a lightly oiled sheet pan. Bake at 350 until tops are toasted and bottoms browned.