Preheat your oven to 350 degrees F. Place the coconut on a baking sheet, and toast the coconut until the edges start to turn golden brown. I like to stir mine every couple of minutes so that it's evenly browned. Cool for a couple of minutes before adding to the dough.
In the bowl of a mixer, cream together the butter, melted coconut oil, and both sugars until nice and light.
Add in the vanilla extract, almond extract, baking soda, and salt until fully mixed. You might have to scrape down the sides a couple of times.
Slowly add in the flour until the mixture starts to pull away from the sides of the bowl.
Finally, add in the toasted coconut and chocolate chips until the mixture is evenly dispersed.
Scoop the cookie dough onto a greased cookie sheet, and bake for 8-10 minutes. The edges will be very slightly brown and the middle will be opaque. It will finish cooking on the cookie sheet.
Allow the cookies to rest on the cookie sheet for ~5 minutes, then move to a wire cooling rack.
Enjoy!
0 servings