Spread the coconut on a small rimmed baking sheet. Bake for 3 minutes, stir, and if still not brown, about for another 1 to 3 minutes, or until coconut starts to brown. It will brown quickly, so keep a close eye on it. Remove from the oven and let the coconut cool for 5 minutes, or until no longer hot. Measure out 1 cup (85g) coconut flakes and keep the rest on the baking sheet.
In a medium mixing bowl, stir together the 1 Cup Coconut flakes, oat flour, quinoa flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl, stir together the sugar, melted coconut oil, eggs, honey, extract and water. Add the dry mixture into the wet mixture and stir until just combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until it is no longer sticky and it's easy to roll into balls. Once chilled, remove the dough from the refrigerator and let it sit for 5 to 10 minutes while preheating the oven to 350 degress (175 C.)