Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper or silicone baking mats, set aside.

In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.

Add egg and vanilla and beat for 1 minute.

Add the dry ingredient mixture and beat on low speed, increasing to medium speed, until combined.

Then add the coconut and beat until incorporated.

Add chocolate chips and stir until evenly distributed throughout the dough.

Use a 1 ½ to 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Bake in preheated oven for 9-11 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Remove from oven and let cool on the baking sheet for 5-10 minutes.

Transfer cookies to a wire rack to cool