Toast coconut at 350° on a cookie sheet for 5-10 minutes, stirring often, until lightly browned. Let cool.

Beat butter, coconut oil, and sugars in a  large mixing bowl with an electric hand mixer for 2-3 minutes, or until creamy.

Add the eggs, vanilla, and coconut extract. Beat until smooth.

Dump the flour on top of the wet ingredients. Make a small well on top and add the soda, salt, and baking powder. Mix them into the flour.

Add the oats and toasted coconut. Stir until well combined.

Let the dough sit while you preheat the oven to 375°. Line cookie sheets with silicone or parchment paper, or use cooking spray.

Scoop dough into heaping tablespoons, and roll into balls. Place cookie dough balls on prepared cookie sheets, about 3 inches apart.

Bake at 375 degrees for 8-10 minutes, or until golden brown around the edges.

Let cool on pans for 3-4 minutes, then transfer to a wire rack to cool completely.