Melt the butter on the stove-top in a skillet. It will foam which makes it difficult to see what is going on with the solids underneath that you want to brown but keep stirring and once you start to see some browning appear in the foam, remove from heat. DO NOT WALK AWAY while it is cooking. It can go fast and you don't want black butter!

Pour the butter into a container and refrigerate until cold.

One the butter is cold and has firmed up; preheat the oven to 350°F. Spray a baking sheet with cooking spray or line with parchment paper and set aside.

Cream together the browned butter, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, then the vanilla and molasses and mix well until combined.

In a separate bowl, whisk the flour, baking soda, salt and instant espresso until combined. Add in two batches to the butter mixture; scraping down the sides of the bowl as necessary. Mix only until all ingredients are combined.

Stir in the chocolate and coconut by hand.

Drop by rounded spoonfuls onto prepared baking sheets (small ice cream scoops are so perfect for cookies!). Bake for 10-12 minutes, or until slightly browned. Remove from oven and allow to cool on rack.