Add butter to a small saucepan; cook over medium heat until brown, bubbly, and little brown bits on the bottom of the pan (approximately 5-6 minutes or longer, depending on the stovetop). Allow cooling.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer, beat the brown butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, orange marmalade, and vanilla and beat on high speed until combined, about 1 minute. Scrape sides of the bowl and continue mixing.
Add the dry ingredients to the butter-egg mixture and mix on low until combined. Add in the coconut flakes, and oats and quickly combine the dough. Add chocolate chips and combine well with a rubber spatula.
Using an ice cream scooper, scoop cookie dough parchment paper-lined baking sheets and refrigerate 30-45 minutes or up to 2 days.
Preheat oven to 350°Fahrenheit.
Transfer cookies to oven and bake for 13-14 minutes or until lightly brown. Cool and enjoy!