Preheat the oven to 350° F (180° C) and line 3 baking sheets with parchment. In a medium bowl, combine the flour, baking soda, and salt, and stir until well combined.
In a large bowl, mix together the solid coconut oil, sugar, and brown sugar. You may need to mix with your hands in order to get all the lumps out of the coconut oil.
Add the egg and coconut extract and mix with a large spoon or an electric mixer until well combined. Add half of the flour mixture and continue mixing. Switch to a spoon and add the remaining flour mixture, as well as the chocolate chips and toasted coconut, and stir until fully combined.
Using a cookie scoop or your hands, shape the cookie dough into about 20 balls, spacing them out evenly on the baking sheets. Bake at 350° F (180° C) for about 9-12 minutes, or until the edges are slightly browned and the centers no longer look wet. The cookies store well at room temperature for about 4 days or in the refrigerator for about a week.
