Line two large cookie sheet with parchment paper. Preheat the oven to 350F.

In a small bowl, add flour, cornstarch, baking soda, salt, and cream of tartar. Mix with a fork or whisk to combine.

In the bowl of a stand mixer fitted with a paddle, add the butter an sugar an beat on medium speed until light and fluffy, about 3 minutes. Add in the egg, vanilla , and coconut extract. Using a nonstick spatula scrape down the sides of the bowl and paddle. Mix again to make sure everything is incorporated. Add in the dry ingredients, including the coconut flakes and mix on low speed until combined. Scoop the dough into large 1/4 balls, these should weigh 85 grams each. Roll each ball in additional coconut flakes and place on prepared sheet pan. Leaving at least 3 inches in between each cookie-these are big cookies!

Bake for 15-17 minutes, opening up the oven at the 8 minutes mark to lift one side of the sheet pan up and gently let it drop down against the oven rack, this will help the cookie "fall" and give you those crispy ridges on the edges. Remove from oven when edges are lightly golden brown but center is still pale. Let cool.

In a small microwave-safe bowl add the chocolate chips. Microwave in 30-second intervals, mixing with. a spoon in between until smooth. Drizzle the chocolate over the cooled cookie and sprinkle the sliced almonds on top.

Cookies can be stored at room temperature for 3-4 days and rolled dough balls can be frozen for up to 4 months.