Instructions

1. Preheat oven to 350° F. Line baking sheets with parchment paper. Whisk the flour, baking soda, salt, and espresso powder together in a medium bowl; set aside.
2. Beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the sides of the bowl as needed. Mix the vanilla and coconut extracts in until combined. Add the dry ingredients and mix on low until they are just incorporated into the batter. Stir in the chocolate chips and coconut either very briefly with the mixer on low or by hand. Scoop out rounded 2-tablespoon-size portions of dough with a medium cookie scoop and place them on the cookie sheet (12 dough rounds per sheet).
3. Bake for 13-15 minutes, until the cookies are set and lightly golden brown around the bottoms, rotating the pans halfway through the baking time. Transfer the sheets to wire cooking racks and allow the cookies to cool on the sheets for 5 minutes before transferring them to the racks to cool completely. Cookies will keep for 3-4 days at room temperature in a tightly sealed container.