Preheat your oven to 350°F (175°C).
Line your 9x13 inch baking pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa, baking powder, and salt.
In another bowl, combine the melted coconut oil and granulated sugar. Mix until well combined. Then, add in the vanilla extract, coconut extract, and slightly beaten eggs, whisking until smooth.
Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined.
Gently fold in the chocolate chips and 1 cup of coconut flakes into the batter.
Pour the brownie batter into the prepared baking pan, spreading it evenly with your spatula.
Sprinkle the remaining 1 cup of coconut flakes over the top of the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 15 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack before cutting into squares.
