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1
Spread coconut on a small rimmed baking sheet.
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2
Bake for 3 minutes, stir, and if still not brown, about for another 1 to 3 minutes, or until coconut starts to brown.
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3
It will brown quickly, so keep a close eye on it.
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4
Remove from the oven and let the coconut cool for 5 minutes, or until no longer hot.
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5
Measure out 1 cup (85g) coconut flakes and keep the rest on the baking sheet.
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6
In a medium mixing bowl, stir together the 1 cup coconut flakes, oat flour, quinoa flour, cocoa powder, baking soda and salt.
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7
Set aside.
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8
In a large mixing bowl, stir together the sugar, melted coconut oil, eggs, honey, extract and water.
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9
Add the dry mixture into the wet mixture and stir until just combined.
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10
Fold in the chocolate chips.
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11
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until it is no longer sticky and its easy to roll into balls.
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12
Once chilled, remove the dough from the refrigerator and let it sit for 5 to 10 minutes while preheating the oven to 350 degrees F (175 degrees C).
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13
Form rounded tablespoons of the dough and roll the balls in the remaining 1 cup toasted coconut.
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14
Place the balls on the prepared baking sheet, about 2 inches apart.
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15
Bake for 6 to 9 minutes or until no longer wet on the top.
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16
They may crackle a little.
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17
If you break one open, they may not look fully cooked but they will continue to cook as they cool.
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18
Let the cookies sit for 2 minutes on the baking sheet, and then remove to a wire rack to cool completely.
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19
Store in an airtight container at room temperature for up to 3 days.
