3½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons espresso powder
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup dark chocolate chips
1 cup coconut flakes or shredded coconut
Heat oven to 350º. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl, whisk together the flour, baking soda, sea salt and espresso powder. Set aside. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and coconut extracts and beat to combine. Reduce mixer speed to low and add the dry ingredients. Beat until just combined. Using a rubber spatula, fold in the chocolate chips and coconut.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the prepared baking sheets. Bake for 14-16 minutes, rotating halfway through, until the cookies are just set. Allow to cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.