Instructions:

• Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
• Step 2: Toast the Coconut - Spread the flaked sweetened coconut on a baking sheet and toast it in the oven for about 5-7 minutes, or until it’s golden brown. Keep an eye on it, as it can burn quickly!
• Step 3: Mix Dry Ingredients - In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
• Step 4: Cream Butter and Sugar - In a separate bowl, use an electric mixer to cream together the unsalted butter and packed light brown sugar until light and fluffy, about 2-3 minutes.
• Step 5: Add Extracts and Egg - Beat in the vanilla extract, coconut extract, and large egg until well combined.
• Step 6: Combine Mixtures - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Step 7: Fold in Chocolate and Coconut - Gently fold in the toasted coconut and chopped chocolate until evenly distributed throughout the dough.
• Step 8: Scoop and Bake - Using a cookie scoop, drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set.
• Step 9: Cool and Enjoy - Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Toasted Coconut Chocolate Chunk Cookies with a cold glass of milk or your favorite beverage!