Preheat oven to 350F.

Line two baking sheets with parchment paper and set aside.

Using a standmixer or a handmixer, cream together the butter and the granulated sugar until light and fluffy, about 2 minutes on medium-high speed, scraping down sides of the bowl as needed.

Reduce speed to low and beat in the egg, then the 2 tsp coconut extract.

In a small bowl, whisk together the flour, baking soda, salt, and baking powder.

With mixer on low, alternately beat in the flour mixture and the yogurt, scraping down sides of the bowl as needed, until all ingredients are just combined.

Use a standard ice cream scoop (2 ¼-inch) to scoop out dough onto the prepared baking sheets. Place 5 scoops on one sheet, and place 5 scoops on the other. Leave plenty of room between scoops since the dough will spread in the oven.

Bake cookies at 350F for 10 minutes, then switch the baking sheets from top to bottom to ensure an even bake.

Bake for another 5 minutes, or until the cookies are lightly browned around the edges. Do not overbake!

Remove cookies from oven. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Cool cookies completely before icing them.

While cookies are cooling, mix together your two different icings (see below).

In a small bowl, stir together 1 cup powdered sugar, 2 tsp coconut extract, and 1 tbsp of heavy cream. Mixture will be very thick, so keep adding cream, one tablespoon at a time, until the icing is thick but spreadable. Set aside.

In a small bowl, stir together 1 cup powdered sugar, the strawberry gelatin, and 1 tbsp of heavy cream. Mixture will be very thick, so keep adding cream, one tablespoon at a time, until the icing is thick but spreadable. Set aside.

Turn a cooled cookie upside-down so the flat side is facing up. Hold the cookie lightly against a table or a cooling rack fitted inside a parchment-lined baking sheet.

Take the coconut icing and, using the back of a small spoon, carefully drizzle some icing down the center of the cookie. Smooth a little more icing onto one half of the cookie, working from the center toward the outer edges.

Repeat this process with the remaining cookies and the coconut icing.

Once the coconut icing halves have started to set (5-10 minutes), repeat the icing process with the strawberring icing and a new spoon. Make sure that the strawberry and coconut icing borders touch each other.

Once both sides of the cookies have been iced, let cookies dry at room temperature for about 30 minutes to let icing set.