Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, powdered sugar, espresso powder and salt.

In a separate bowl combine the egg, egg yolk, vanilla and almond extract.

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown butter, brown sugar and granulated sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg mixture in three equal additions, only adding the next addition when the previous is fully incorporated. Scrape down bottom and sides of the bowl.

With the mixer on low, gradually add the dry ingredients and beat until just combined. Fold both chocolates and shredded coconut all at once and fold until the chocolate is evenly distributed throughout, about 1 minute.

Assemble the cookies for chilling, then chill overnight. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them next to each other on the prepared sheet pan as you go. Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Thaw the chilled cookie dough while you preheat the oven to 375°F. When ready to bake, line two half sheet pans with parchment paper. Place the chilled cookie doughs at least 3 inches apart on the prepared sheet pans. Sprinkle flaky salt and top with more chocolate. Bake for 12-14 minutes.