Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper and spread the flaked sweetened coconut in a single layer on the sheet. Bake 5–7 minutes, stirring once, until the coconut is lightly toasted. Transfer the coconut to a plate or bowl and let it cool completely.
• Line another baking sheet with parchment paper or a silicone baking mat and set aside.
• In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Set the dry mixture aside.
• In the bowl of a stand mixer, add 3/4 cup packed light brown sugar and 4 tablespoons unsalted butter (at room temperature). Beat at medium speed until creamy and smooth, scraping down the bowl as needed.
• Beat in 1 teaspoon vanilla extract, 1/4 teaspoon coconut extract, and 1 large egg until combined.
• Gradually add the flour mixture and mix just until combined; do not overmix.
• Stir in the cooled toasted coconut and 3/4 cup chopped semi‑sweet or bittersweet chocolate until evenly distributed.
• Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheet.
• Bake at 350°F for about 10 minutes, or until the bottoms of the cookies just begin to brown.
• Remove the cookies from the baking sheet and transfer them to wire racks to cool completely.
• (Optional) You can replace the chopped chocolate with chocolate chips if you wish.