Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Spread ½ cup of shredded coconut evenly on the baking sheet and toast for 3–5 minutes, until golden and fragrant. Let it cool.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together.

In a larger bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Mix in the egg and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the toasted coconut and chocolate chips.

Cover and chill the dough in the fridge for at least 30 minutes (or up to 24 hours for extra chewiness).

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are golden and the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.