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1
Spread the coconut flakes on a small rimmed baking sheet.
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2
Bake for 3 minutes, stir, and if not yet brown, bake for another 1 to 3 minutes or just until the 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 the baking sheet 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 of coconut flakes and keep the rest on the baking sheet.
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6
In a medium mixing bowl, stir together 1 cup toasted coconut flakes, oat flour, quinoa flour or whole-wheat 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, coconut extract or vanilla extract, and water (only if making the version with quinoa flour).
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9
Add the dry mixture to the wet mixture from the previous step and stir until just combined.
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10
Fold in the chocolate chips, if using.
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11
If making the quinoa-flour version, your dough will possibly be firm enough to roll into balls.
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12
If it is, skip to the next step.
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13
If making the whole-wheat version (or if your quinoa-flour version is a little wet), wrap the dough in plastic wrap and refrigerate for at least 30 minutes or until it is no longer sticky and easy to roll into balls.
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14
Once chilled, remove the dough from the refrigerator and let it sit for 5 to 10 minutes while preheating the oven to 350F.
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15
Form rounded tablespoons of dough and roll the balls in the remaining 1 cup of toasted coconut.
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16
Place the balls on the prepared baking sheet, about 2 inches apart.
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17
Bake for 6 to 9 minutes or until no longer wet on the top.
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18
They may crackle a little.
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19
If you break one open, they may not appear fully cooked but they will continue to cook as they cool.
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20
Let the cookies sit for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
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21
Store in an airtight container at room temperature for up to 3 days.
