Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a cookie sheet with a silicone baking mat. If you don’t have a silicone mat, use parchment paper instead.
Toast the Coconut:
In a wide pan over medium heat, lightly toast the coconut flakes by gently stirring or tossing them. The coconut is ready when it becomes fragrant and takes on a light brown color, which should take about 2 to 3 minutes.
Prepare the Cookie Dough:
In a medium mixing bowl, combine the softened butter, brown sugar, vanilla extract, almond extract (if using), flour, and salt. Stir until smooth and well combined.
Add in the rolled oats and toasted coconut flakes. Mix just enough to combine all ingredients.
Shape the Cookies:
Using a teaspoon or tablespoon, scoop out packed portions of the dough and drop them onto the lined baking sheet. Leave about 2 inches of space between each scoop.
Lightly press down each scoop with your fingers to flatten them slightly. This will help the cookies spread out and become thin and crispy as they bake.
Bake the Cookies:
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. If your oven tends to bake quickly, start checking the cookies at the 7-minute mark.
Let the cookies cool on the baking mat for a few minutes before transferring them to a cooling rack to finish cooling.
Optional Chocolate Drizzle:
Melt some chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.
Using a spoon or piping bag, drizzle the melted chocolate over the cooled cookies for an added touch of decadence.