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Preheat oven to 375F.
Process the coconut in a blender or food processor until it is coarsely ground.
Mix the coconut, flour, baking soda, salt, and ½ cup sugar in a mixing bowl.
Add the okara (or drained tofu), vanilla, and coconut extract and begin to stir.
Add water by the tablespoon until all the dry ingredients are incorporated and a heavy dough forms. Do not add too much water or over-stir.
Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with silicone baking mat or parchment paper.
Flatten each cookie slightly with a fork.
Bake for 10-16 minutes or until edges are golden and middles seem done.
Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack.
Sprinkle with sugar and allow to cool completely before serving.