Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.

In a mixing bowl, whisk together the cornstarch, all-purpose flour, baking powder, and a pinch of salt until well combined.

In a separate bowl, cream the softened butter and powdered sugar until the mixture is smooth, light, and fluffy. Add the vanilla extract and mix until blended.

Gradually add the dry ingredients to the butter mixture, stirring until a smooth dough forms. Be sure to scrape down the sides of the bowl to mix everything evenly.

Take small portions of the dough, roll them into balls, and gently flatten them with your hand or a cookie scoop. For a decorative touch, press a fork on top to make a crisscross pattern.

Sprinkle grated coconut on each cookie as desired, and space them about 2 inches apart on the baking sheet.

Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then enjoy!