In a mixing bowl add cooled brown butter, brown sugar and regular sugar. Whisk until creamy.
Add egg, egg yolk and vanilla extract. Whisk well until well incorporated. Scrap the bottom of the bowl in between.
In another bowl add all the dry ingredients except toasted coconut.
Add dry ingredients in two batches to the wet mixture. Whisk just until the dry ingredients in mixed.
Then fold in toasted coconut carefully, making sure the flakes do not break,
Cover and chill the dough for 30 minutes. The dough should not be very hard.
While the dough is chilling, preheat the oven at 180-degree Celsius.
Scoop chilled cookie dough using a tablespoon.
Roll scooped cookies dough in shredded coconut and coat it well. Gently press the coconut flakes to stick them properly.
Arrange in a lined baking tray at least 2 inches apart( The cookies spread a lot so give enough space)
Bake it for 10-12 minutes at 180-degree Celsius.
Once baked, let the cookies rest in the tray for 5 minutes. Then transfer the cookies to a wired rack and let it cool completely.