In a bowl, beat the butter with the salt, sugar and vanilla sugar until light and fluffy. Beat in the eggs 1 at a time. In another bowl, stir the flour with 200 grams (approximately 1 cup) of the coconut and the baking powder. Stir into the butter mixture until smooth and thoroughly combined.
Preheat a convection oven to 180°C (approximately 350°F).
Use a teaspoon to divide the dough into walnut-sized balls. Place a few inches apart on a parchment-lined baking sheet. Sprinkle with the remaining coconut. Bake until golden, about 15 minutes.
Cool on a wire rack before serving.