1. Preheat the oven to 350°F (180°C). Line 6 baking sheets with parchment paper.
2. In a large bowl, cream the sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2–3 minutes.
3. Add the eggs, almond extract, and vanilla extract. Beat until well combined and the batter is mostly smooth.
4. Gradually add the salt and flour, beating on low speed between each addition, until everything combined well.
5. Divide the dough evenly into 3 portions. Each part of dough should be about 10.1 ounces.
6. Add the shredded coconut to 1 part of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls . Gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking at once.
7. Transfer another part of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly the prepared baking sheets, spacing evenly.
8. Transfer third portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch-wide pretzel shapes directly onto prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
9. Working in batches, bake the cookies for 12–15 minutes, until just golden brown.
10. Enjoy!

Recipe Notes: You can make big batch of cookie dough and freeze ahead. Prepared cookies will remain fresh in airtight container for a week.