Preheat the oven to 350 degrees and line baking sheets with parchment paper.
In the bowl of a standing mixel, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla and coconut extracts and the eggs and continue beating on high speed for 2-3 minutes longer, occasionally scraping down the sides of the mixing bowl.
In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
Add the flour mixture to the butter/sugar mixture by the spoonful and mix on low speed until the flour has all been added.
Fold or beat in most of the coconut (reserving about ⅓ cup), just enough to mix it evenly into the dough.
Use a cookie scoop or spoon to drop balls of dough (about 2 tablespoons) onto the cookie sheets, spacing cookies 2” apart. Sprinkle the reserved coconut flakes over the tops of the cookies.
Bake for 9-10 minutes, until the cookies are lightly golden brown and the coconut is just toasted.
Transfer cookies to a cooling rack and allow to cool.
Notes
STORAGE:Store cookies in an airtight container for up to 5 days or freeze up to 3 months.NOTES:You can also use a hand mixer. It’s important to cream together the butter and sugars and then the eggs so that the texture of the cookie turns out soft and chewy. The coconut extract adds an extra boost of coconut flavor to the cookies. You can omit it if it’s not available. Cookies are soft and chewy. They have a nice soft center. We like to take them out of the oven as soon as the top toasts and the bottom edges are golden brown - undercooking them just a touch so that they’re extra chewy. Use sweetened coconut - when it toasts across the top of the cookie, it caramelizes a bit and adds something extra to the cookies.