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

Toast the flaked coconut in a dry skillet over medium heat for about 2-3 minutes until golden brown.

In a mixing bowl, cream together the unsalted butter and brown sugar. Add vanilla and almond extract, then blend in flour and salt followed by rolled oats and toasted coconut until just combined.

Scoop portions of the dough onto the prepared baking sheet, flatten them slightly and leave space between each.

Bake for 10-12 minutes until the edges are golden brown. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.