Beat the butter on high for about 30 seconds or until it is creamy.
Add the brown sugar, baking powder, ground cinnamon, ground nutmeg and salt to the bowl. Beat well until combined.
Next beat the pure vanilla extract, pure almond extract, and egg until well combined.
Beat in as much flour as you can with your mixer then stir in the remaining flour and the coconut flakes with a wooden spoon.
Divide the dough in half and shape into a small rectangle. Wrap the dough with plastic wrap or slid it into a zip-topped bag and seal.
Chill the dough in the refrigerator at least 2 hours or overnight.
Preheat the oven to 375 F. degrees.
On a floured surface using a rolling pin roll out one half of the cookie dough into a little larger than a 10 x 8 rectangle. Trim the edges with a floured knife.
With a sharp knife cut the rectangle into quarters. Cut each quarter into five 1 x 4 inch sticks.
Flour both sides of an off set spatula and carefully slide it under one cookie at a time. Transfer each cookie to a large baking sheet that has been lined with parchment paper, leaving 2 inches between each cookie.
Bake the cookies for 6 to 8 minutes until just golden brown on the edges.
Remove the baking sheet from the oven and allow cookies to cool for 10 minutes. Again using the spatula carefully move each cookie to a cooling rack. Cool completely before storing in an airtight container..
Repeat with the remaining piece of dough.
Decorate cookies with melted chocolate if desired.
Makes about 48 cookies.