Preheat oven to 350°F. Place the shredded coconut onto a baking sheet and bake for 5-10 minutes, stirring halfway through, until lightly browned. Set aside to cool while you make the cookie dough. Leave the oven on and line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.

In a medium bowl, combine the flour, cornstarch, baking soda and salt. Set aside.

In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2-3 minutes. Beat in the egg, egg yolk, vanilla extract and coconut extract. Scrape down the sides and bottom of the bowl as needed.

With the mixer on low speed, add the the dry ingredients into the wet ingredients in ¼ cup increments until combined. The cookie dough will be slightly thick. On low speed, add the cooled shredded coconut and the chocolate chips.

Rolls balls of dough, about 2 Tablespoons of dough each, into balls without compacting them. Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look soft. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.

Cookies stay fresh covered at room temperature for up to 1 week.