Oatmeal cookies with coconut

Ingredients:

• 1.5 cups unsweetened coconut flakes
• 0.5 cup granulated sugar
• 165 g unsalted butter
• 1/4 cup dark brown sugar
• 0.5 tsp salt
• 0.5 tsp of soda
• 0.5 tsp coconut extract
• 0.5 cups oatmeal
• 1 cup premium flour
• 60 g semi-sweet chocolate, chopped

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Mix 0.5 cups of coconut flakes with granulated sugar in a blender and beat until finely ground.
3. Place the butter in a large bowl and microwave until melted; let cool slightly. Add the coconut-sugar mixture, brown sugar, salt, baking soda, and coconut extract, then fold in the rolled oats. Add the flour and 1/2 cup of coconut flakes and knead into a dough.
4. Using 1 tablespoon of dough at a time, carefully form the cookies into balls. Place them on baking sheets, spacing them about 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges and puffed in the middle, 16-18 minutes. Cool on the baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely. If you prefer crispy oatmeal cookies, gently flatten the dough balls and bake for 18-20 minutes.
5. Place the remaining 1/2 cup coconut flakes in a medium skillet and toast over medium heat, stirring, for 5-7 minutes; let cool. Place the chocolate in a bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small zip-lock plastic bag and snip off the corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut flakes. Let the chocolate set for 10-15 minutes.