In a large mixing bowl, whip the butter till it’s pale and fluffy.
Add the white sugar and brown sugar and beat 1-2 minutes until smooth.
Add the egg, coconut extract, and vanilla extract, and beat another 1-2 minutes.
(If using an electric stand mixer, switch to paddle attachment) Add the peanut butter and curry paste, then beat on high speed until combined.
In a separate medium bowl, whisk together the dry ingredients -- flour, baking powder, baking soda, and salt.
Add the dry ingredients to the large mixing bowl and stir together until mixed thoroughly.
Cover and refrigerate the cookie dough for 1 hour.
Preheat the oven to 350°F.
In a small bowl, mix the coconut sugar and the red granulated sugar.
Using a 2 Tablespoon cookie scoop, ball the dough and roll it in the sugar coating mixture.
Place the dough balls on a cookie tray lined with a silicone baking mat or parchment paper, leaving 2 inches in between them.
Gently press a fork twice in a crisscross pattern to slightly flatten cookies for faster cooking and to give it the distinctive peanut butter cookie markings.
Bake until the edges begin to set, about 10-11 minutes. Don't over bake, else they will be brittle and crumbly. As soon as the edges are set, remove from the oven. The centers will look soft and undercooked, but they will solidify. Allow the cookies to remain on the cookie sheet for 3 minutes, then move them to a wire cookie rack to cool completely.