Coconut Oatmeal Cookies

Heat the oven to 350℉. Line 2 large baking sheets with parchment paper.
Make the coconut sugar. Add ½ cup of the coconut flakes and the granulated sugar to a food processor or blender and process until the coconut flakes are finely ground. Set aside.
1 cup unsweetened coconut flakes, divided in half, ½ cup white granulated sugar
Melt the butter. Place the butter in a small saucepan over low heat, or microwave it in 20-30 second intervals until fully melted. Set aside to cool slightly.
¾ cup (1½ sticks) unsalted butter
Mix the dough. In a large bowl, combine the coconut sugar, the remaining ½ cup of coconut flakes, brown sugar, vanilla, oats, flour, baking soda, and salt. Pour in the melted butter and stir until everything is well combined or until no streaks of flour remain. The dough will be thick and sticky.
¼ cup dark brown sugar, ½ teaspoon vanilla extract, ½ cup rolled oats (old-fashioned oats), 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon Kosher or fine sea salt
Drop by rounded, heaping tablespoons onto the prepared baking sheets, spacing the mounds 2 inches apart. To make it easier, you can use a cookie scoop.
Bake at 350℉ for 15-18 minutes, or until golden brown brown, rotating the pans halfway through to ensure even baking. The centers will still be soft, but will firm up when cooled. Let the cookies cool slightly on the pan, then remove them to a wire rack to cool completely.