Preheat oven to 350°F/175°C. Line 2 baking pans with parchment paper.
In a medium bowl combine almond flour, baking powder and salt. Set aside. In a large bowl, whisk together melted butter, melted coconut oil with brown sugar until combined. Add 2 eggs, one at a time and keep whisking until combined. Mix in vanilla/coconut extract.
Add the flour mixture to the wet mixture and mix until combined. Fold in 2 cups of toasted coconuts and gently fold until evenly distributed.
Use a cookie scoop to make even balls, and place them on the baking sheet (you can make balls from the dough by hand, preferably 2-2.5 inch round balls). Bake immediately for 15-17 minutes until the edges turn golden and the center is still soft. Do not overbake. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.