Toast coconut flakes in a dry skillet, shaking pan once they start to turn golden. If long flakes, break up with your fingers once cool. Set aside.
Combine flour, almond meal, baking soda, salt and xanthan gum in a bowl and mix well.
In another bowl cream together browned butter and sugar until smooth and creamy, about 3 minutes. Beat in vanilla, and then eggs one at a time.
Stir in the flour mixture until combined, then add 3/4 cup of the chocolate chips and the coconut.
Cover surface with plastic wrap and chill dough for 2 hours (no less!).
Use a 1.5" cookie scoop to shape dough and place on a prepared baking sheet.
Place remaining chocolate chips in a small dish and roll or press the chocolate chips to cover the entire surface, except the bottom.
Bake at 375°F for 10 minutes for chewy cookies or 12 minutes for crunchy cookies.