Preheat oven to 325 and line a cookie sheet parchment paper. Pour ½ cup powdered sugar on a plate for rolling cookies in after baking and set aside.
Put pecans in a Nutri-Bullet or other grinder and pulse quickly. Don't over-grind or you will end up with nut butter.
Pour pecans into a medium bowl and mix with coconut oil, milk, salt, powdered sugar, and extracts.
Mix in flour. The mix may seem a little dry. It works well to mix up with your hand and form a ball with the dough.
Cover and chill the dough in the freezer for 10-15 minutes or if you want to use dough at a later time you can refrigerate for several hours.
Remove dough and with a melon baller or teaspoon, spoon out even size amounts of the dough and roll with your hands into a ball. They shouldn't spread so you won't need large spaces in between them.
Bake at 325 for 12-15 minutes or until the bottoms are lightly brown.
Remove from the oven and let cool for a couple of minutes. While they are still warm roll them in powdered sugar. Roll them again when they are cool.