Preheat oven to 350°F (use only when indicated below). Line a rimmed baking sheet with parchment paper for toasting the coconut.

Spread all 2 cups unsweetened coconut flakes in an even layer on the prepared baking sheet. Toast in the oven for 3 minutes, stir, then continue toasting 1 to 3 more minutes if needed until the coconut is light golden brown. Watch closely — it browns quickly.

Remove the baking sheet from the oven and let the toasted coconut cool on the sheet for about 5 minutes, or until no longer hot. Measure out 1 cup toasted coconut flakes for the dough and leave the remaining 1 cup on the baking sheet for coating.

In a medium mixing bowl, stir together 1 cup toasted coconut flakes, 1 1/2 cups oat flour, 1 1/2 cups toasted quinoa flour, 1/2 cup Dutch-processed cocoa powder (sift first if lumpy), 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Set this dry mixture aside.

In a large mixing bowl, whisk together 1 cup light-brown sugar (or raw sugar or coconut sugar), 2/3 cup melted coconut oil, 2 large eggs (room temperature), 6 tablespoons honey, 1 teaspoon coconut extract or vanilla extract (as listed), and 2 tablespoons water until smooth and fully combined.

Add the dry mixture to the wet mixture and stir until just combined. Fold in 1 cup semi-sweet chocolate chips.

Turn the dough onto plastic wrap, shape it into a log, wrap tightly, and refrigerate for at least 30 minutes, or until the dough is firm and no longer sticky.

When the dough has chilled, remove it from the refrigerator. Preheat the oven to 350°F (if not already preheated) and line one or two baking trays with parchment paper. Position an oven rack in the center of the oven.

Using a rounded tablespoon, portion the chilled dough into 35 equal pieces. Place the portions on a clean plate or the lined baking sheet and let them rest at room temperature for 10 minutes to soften slightly.

After resting, form each portion into a ball and roll each ball in the remaining 1 cup toasted coconut flakes to coat.

Place the coated cookie balls on the prepared baking sheet(s) about 2 inches apart.

Bake on the center rack for 6 to 9 minutes, or until the tops are no longer wet-looking. They may crackle slightly.

Let the cookies sit on the baking sheet for 2 to 5 minutes to firm up, then transfer them to a wire rack to cool completely.