Using hand beaters or a stand mixer, cream together the butter, sugar (scant means not quite a half cup. Leave out about a tablespoon) and dry Jell-O mix until light and creamy.
Beat in the egg and vanilla extract.
In a separate bowl, combine the salt, baking powder and flour.
Slowly add the dry ingredients to the wet ingredients.
Stir in the coconut.
Using a cookie scoop, scoop out large bits of the dough, and place them on a cookie sheet.
Bake for about 6 to 8 minutes, and then transfer the cookies to a cooling rack.