Preheat oven to 350°F.
In a mixer with paddle attachment, cream vegan butter, sugar and coconut extract.
Add shredded coconut and baking powder.
Gradually add flour until mixture pulls away from the bowl.
Add marshmallows and mix until well dispersed.
Using a small cookie scoop, scoop dough onto a cookie sheet lined with parchment paper, spacing about 2” apart. Do not flatten cookie.
Bake for 13-15 minutes or until only edges of cookies are golden brown.
Remove from oven and let cool before transferring into an air tight container.