In a medium frying pan under medium low heat, toast shredded coconut until it starts to take on a golden brown color, about 2-3 minutes. Take care to watch coconut attentively as change in color happens quickly.
Transfer toasted coconut to a small mixture bowl to cool.
In a large mixing bowl, add and whisk to combine the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the butter, brown and granulated sugar at medium-high speed for 4-5 minutes. Butter-sugar mixture should be fluffy in appearance with a light tan color.
Next, beat in the egg and vanilla extract into butter mixture.
Mix the dry ingredients into wet mixture at low speed just until cookie dough forms, about 1-2 minutes. Take care to not overmix cookie dough.
Fold toasted coconut and chocolate chips into cookie dough.
Refrigerate coconut chocolate chip cookie dough for 3-4 hours or overnight.
Preheat oven to 350F (180C) and line two large baking sheets with parchment paper/silicone baking sheet. Alternatively, cookies may be baked in batches with one large baking sheet.
Scoop coconut chocolate chip dough onto prepared baking sheet(s) and bake for 9-11 minutes, rotating the pan halfway through bake time. For soft, gooey in the center cookies, take care to not over bake coconut chocolate chip cookies.
Cool coconut chocolate chip cookies on baking sheet(s) for 3-4 minutes before transferring to cooling rack to cool to room temperature. Alternatively, cookies may be served warm which I highly recommend!
Notes
I used a 1.5 ounce cookie scoop which gave a yield of 22 cookies. For a larger yield, a 1 ounce cookie scoop may be used instead.
If refrigerating coconut chocolate chip cookies dough overnight, allow dough to sit at room temperature for 20-30 minutes. This will soften up the dough a bit making it easier to scoop and bake.
I used unsweetened shredded coconut but for a more sweeter cookie, sweetened shredded coconut may be used instead.