Preheat oven to 375 degrees F. (Kayle used 400 but my oven seems to cook a bit high so I adjusted down a bit for the second batch)

Line cookies sheets with parchment paper.

Beat together the coconut oil, eggs and brown sugar in a large bowl.

Add the baking soda, baking powder, vanilla and flour, and mix well.

Add in both chocolates and the coconut. Mix again until well incorporated.

If desired let the dough age in the fridge for a bit. I let mine age for 4 hours, Kayle let hers age for 12 hours. If you are inpatient just make them right away.

Scoop your dough with ice cream scoop or large spoon, make them all as equal in size as possible. Place on the cookie sheet and press down just a little bit.

Bake them for about 7 to 12 minutes depending on what size you made them. They should be golden brown. You almost want to under-bake them a touch. Much better than over-baking.

Allow to cool if you can resist temptation. I ate a zillion and made to make more.

Serve with a big coconutty, chocolatey smile!