Preheat oven to 350F with a rack in the top third. Line two baking sheets with parchment paper.

In a small bowl, combine the coconut flour, baking powder, salt, unsweetend coconut. Set aside.

Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.

In a large bowl, whisk the sugar with the egg, egg yolk and vanilla extract until it is creamy.

Whisk the coconut flour mixture in, and then add the oats. Stir until combined.

Drop tablespoon at a time onto the prepared baking sheets, at least 2 inches apart.

Bake in the top third of the oven.

Bake until very deeply golden, about 8-10 minutes.

Remove, and let sit for a few minutes, then transfer to a rack to continue cooling.

Refrigerate and store for up to 1 day.

Repeat with remaining dough.