Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a dry skillet, toast the flaked coconut over medium heat, stirring for 2–3 minutes until golden brown.

In a mixing bowl, combine room temperature unsalted butter and brown sugar. Beat until smooth. Add vanilla and almond extract, mixing well.

Gradually add flour and salt into the wet mixture, stirring until just combined.

Gently fold in rolled oats and toasted coconut until just incorporated.

Drop spoonfuls of dough onto the baking sheet, spaced 2 inches apart, and flatten slightly.

Bake for 10–12 minutes until edges turn golden brown. Check at 7 minutes.

Allow cookies to cool on the baking mat for 5 minutes before transferring to a wire rack.

For chocolate drizzle, melt chocolate with coconut oil in short intervals and drizzle over cooled cookies.