• Place the all-purpose flour, baking powder, baking soda, salt, and shredded coconut in a medium-sized bowl and whisk together for about 30 seconds to combine the ingredients.
• Place the granulated sugar, brown sugar, and butter in the bowl of a stand mixer.
• With the paddle attachment, mix on low speed for 30 seconds and then increase to medium speed and beat for 3 minutes until the dough is creamy and lighter in color. Scrape down the bottom and sides of the bowl. Scrape the dough off the paddle attachment.
• Add the whole egg and the egg yolk and mix on medium speed for about 30 seconds until it is well incorporated and the dough looks creamy. Add the vanilla extract and mix on medium speed until it's incorporated, about 15 seconds. Scrape the bottom and the sides of the bowl.
• Add the dry ingredients to the dough all at once and mix on low speed until the flour is fully incorporated. Stop the mixer, add 8 ounces of bittersweet chocolate mix on low until the chocolate is distributed throughout the dough. Reserve the remaining chocolate to top the cookies right before they go in the oven.
• Scrape down the sides and bottom of the bowl and the paddle attachment to ensure the dough is fully mixed and to mix in any flour that is on the sides of the bowl.
• Scrape the dough into a smaller bowl and refrigerate the dough for at least 1 hour and ideally for 24 hours. The dough can be refrigerated for up to 3 days.
• Preheat the oven to 350 degrees F. Line two half baking sheets with parchment paper. If you only have one baking sheet, always wait until the baking sheet has completely cooled before placing raw cookie dough on the baking sheet.
• Scoop 2 tablespoons (30 grams) of the cookie dough and place them in a 3-2-3-2 pattern on the cookie sheet about 2-inches apart. An easy way to scoop the cookies is to use a #40 cookie scoop, which holds about 2 tablespoons. Place 2 or 3 pieces of the reserved 2 ounces of chocolate on top of the unbaked cookie.
• Bake the cookies for 10-11 minutes until the edges are light golden brown. Remove the cookies from the oven and let cool on the baking sheet for 3 minutes before moving the cookies to a wire rack to finish cooling.
• If you want perfectly round cookies as soon as the cookies come out of the oven place a round cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion.

Storage

• Room Temperature: These cookies go quick in my house, but the cookies can be stored at room temperature for up to 5 days in an airtight container.

  Freezer: To freeze the cookies, let them cool completely, then place them in a freezer-safe container or freezer bag with a sheet of wax paper between each layer. The cookies are good for up to 1 month. Thaw the cookies at room temperature when ready to eat them.