Cut the butter into tablespoon sized pieces and add to a medium saucepan over medium heat. Stir occasionally as the butter melts, foams, and eventually turns golden brown with nutty aromas, about 5 to 7 minutes. Pour into a heatproof bowl and cool for 10 minutes.

Spread the unsweetened coconut flakes on a baking sheet in a single layer. Toast in a 325 degree Fahrenheit oven for 5 to 7 minutes, stirring halfway through, until golden brown. Set aside.

Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.

Add the cooled brown butter and both sugars to your mixer bowl. Beat on medium speed for 2 minutes until the mixture looks slightly lighter in color.

Add the eggs one at a time, beating well after each addition, then mix in the coconut and vanilla extracts.

Whisk together the flour, baking soda, and salt in a separate bowl.

Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Fold in the sweetened shredded coconut with a rubber spatula until evenly distributed.

Use a cookie scoop or two spoons to portion the dough into 1.5 tablespoon balls. Place them 2 inches apart on your prepared baking sheets. Press a few toasted coconut flakes gently onto the top of each dough ball.

Bake for 10 to 12 minutes, rotating the pan halfway through. The cookies are done when the edges turn golden brown but the centers still look slightly underdone.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.