Coconut cookies with chocolate chips and icing

Ingredients:

• 2 cups premium flour
• 1 tbsp cornstarch
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 165 g unsalted butter, melted
• 1 cup brown sugar
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 large egg + 1 yolk
• 3 tbsp. semi-sweet chocolate granules
• 2.5 cups sweet coconut flakes
• 2 teaspoons of vegetable oil

Preparation:

1. In a medium bowl, combine flour, cornstarch, baking soda and salt.
2. In a large bowl, beat the melted butter, brown sugar, granulated sugar, vanilla extract, and almond extract with a mixer on medium speed until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture, mixing until the dough forms. Stir in 1 cup each of chocolate chips and coconut flakes. Refrigerate the dough until firm, at least 1 hour.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Drop the batter by heaping tablespoons onto the baking sheets, spacing them 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until light golden brown, 12 to 14 minutes. Let the cookies cool completely on the baking sheets.
4. Place the remaining 1.5 cups of coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring until smooth. Dip each cookie halfway in the melted chocolate, then immediately roll in the coconut. Return the cookies to the parchment-lined baking sheets and refrigerate for about 30 minutes.