In a medium bowl, whisk together flour, baking powder, and spices until well blended. Set aside.
Using an electric mixer, cream together cream cheese and butter until creamy and smooth. Beat in both the sugars, vanilla, and salt. Mix thoroughly until the mixture is light and fluffy. Add an egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes.
At a low speed, gradually add flour mixture and incorporate the flour fully. Fold in carrots and coconut until thoroughly mixed. The dough will be very sticky. Cover your bowl and refrigerate for at least 2 hours or overnight.
The next day, preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Place powdered sugar in a small bowl and set aside.
Using a spring-loaded cookie scoop, measure out the cookie dough and place them on the baking sheet at least 2 inches apart. On a standard size cookie sheet, I am typically able to fit 12 cookies.
One by one, toss each cookie dough ball in the powdered sugar and shake around until each has been thoroughly coated. Return the baking sheet and repeat with all of the dough.
Bake until cookies have spread into round cookie shapes and are puffed and crackly, about 15 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be lightly browned.
