• Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
• In a large mixing bowl or stand mixer, cream the butter, brown sugar, and white sugar together until it is light and fluffy, about 5 minutes. Beat the eggs in one at a time. Then add the coconut extract and vanilla extract and mix until everything is well incorporated.
• Now add the flour, baking soda, and salt and mix together until just combined. Gently stir in 2 cups of coconut flakes until it is evenly dispersed throughout the batter but do not overmix.
• Scoop the dough using a cookie scoop or a heaping tablespoon onto the baking sheet. Bake for 8-10 minutes or just until the edges start to brown and the center is baked through. Remove from the oven and place on a cooling rack to finish cooling.

Toppings

• While the cookies are cooling, evenly spread out 1 cup of coconut flakes on a baking sheet and toast in the oven for 3-5 minutes. Remove and cool.
• In a medium bowl, melt chocolate and oil in the microwave for 30 seconds, stirring, then microwave in 15-second increments until almost all chips are melted. Dip each cookie halfway in the chocolate and place it on parchment or wax paper. Immediately top with toasted coconut. Allow to fully cool and enjoy!