Place 1 cup chocolate chips and the butter in a microwave safe bowl and microwave in 20 second intervals, stirring in between each one, until melted and smooth.

In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, combine the brown sugar, discard, eggs, and vanilla, and mix until well combined.

Mix in the melted chocolate mixture until well combined.

Add the flour mixture and stir until just mixed in.

Stir in the remaining 1/2 cup chocolate chips and 3/4 cup of the coconut.

Chill the dough for at least 1 hour, or up to 24 hours.

Preheat the oven to 350 and prepare baking sheets.

Scoop 2 Tablespoons worth of dough onto the prepared cookie sheet, placing them 2″ apart. Slightly flatten the cookies and sprinkle some of the remaining coconut on top.

Bake for 11-13 minutes, until the cookies are set on top and starting to turn golden on the edges. When you remove the baking pan from the oven immediately flatten the cookies with the bottom of a glass. Then let the cookies cool completely on the cookie sheet.