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

Toast the flaked unsweetened coconut in a small pan over medium heat for 2-3 minutes until lightly browned.

In a medium bowl, mix softened unsalted butter, brown sugar, vanilla extract, and optional almond extract until smooth.

Gradually add all-purpose flour and salt, mixing until just incorporated.

Fold in rolled oats and toasted coconut gently.

Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart and flattening slightly.

Bake for 10-12 minutes until edges are golden brown.

Cool on the baking sheet for a few minutes before transferring to a cooling rack.

Melt chocolate chips and coconut oil together in a microwave-safe bowl until smooth. Drizzle over cooled cookies.

Let the chocolate drizzle set for 10-15 minutes before serving.