Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Spread the coconut flakes evenly on a baking sheet. Bake for about 10 minutes, stirring occasionally, until golden brown. Keep a close eye on it to prevent burning.

In a mixing bowl, beat the softened butter using an electric mixer on medium-high until smooth. Add the vanilla and continue mixing until combined.

Gradually add 1 1/4 cups of the powdered sugar, mixing well. Once combined, beat in the flour, orange zest, cinnamon, and salt. Mix just until the dough forms a ball.

Remove the beaters and use a spoon to fold in the toasted coconut until evenly distributed throughout the dough.

Cover the bowl and chill the dough in the refrigerator for at least 2 hours.

After chilling, let the dough sit at room temperature for a few minutes to soften slightly.

Use a melon baller or a tablespoon to scoop out level portions of the dough.

Roll the dough into balls with your hands and place them on the prepared baking sheets, leaving about 1 inch of space in between each ball.

Bake for about 15-20 minutes, or until the bottoms are lightly golden.

Once out of the oven, cool the cookies on the sheets for 5 minutes. While they are still warm, roll them in the remaining powdered sugar. Let them cool completely and roll in powdered sugar again before serving.