Preheat oven to 300°F (150°C) place coconut flakes on a baking sheet and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning.

Remove coconut from oven or skillet and set aside. Adjust oven temperature to 350°F (177°C) and line 2 baking sheet pans with parchment paper or silicone baking mats.

In a stand mixer with the paddle attachment or with a handheld mixer, beat the unsalted butter, kosher salt and granulated sugar. Start on low to combine ingredients, then increase to medium and beat for 2 minutes. Scrape up and down the bowl.

Then add 1 large egg white, vanilla and coconut extract and beat on medium until combined, about 1 minute. Scrape up and down the bowl.

Now add the all-purpose flour and mix on low until just a few streaks of flour remain.

Use a spatula to fold in the toasted coconut until fully combined.

Use 2 teaspoons of dough per cookie and place 8 - 12 cookies on each baking pan a couple inches apart. Then lightly flatten each cookie with your clean hand or the flat bottom of a cup.

Bake on pan at a time for 8-10 minutes, until the edges are lightly browned. Allow to cool on the baking pan for 2 minutes before moving to a wire cooling rack to cool completely.

If you'd like to coat the bottom of the cookies with chocolate; melt dark chocolate using the double boiler method or in a microwave.

Use a knife or spoon to spread a thin layer of chocolate on the bottom of each cooled cookie and place the cookie back on the parchment/silicone mat (chocolate side down). Allow the chocolate to set up, then enjoy.