Heat a large skillet on the stove over medium heat, and add the shredded coconut. Watching it closely, and tossing it often, cook until it is golden brown. Depending how hot your pan gets, anywhere from 3-5 minutes. Remove from heat, and allow to cool.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars.
Add in in the egg and vanilla, being sure to scrape down the sides, whip until smooth.
Add in the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix on low until almost combined.
Add the toasted coconut and the chocolate chunks, and mix in. (I usually do this step by hand.)
Put the bowl in the freezer for about 10 minutes while you preheat the oven to 350°F and line your baking sheets with parchment paper.
Using a cookie scoop, (I used a 1 1/2 tablespoon size for these), place the cooled dough on the pans about 2" apart.
Bake for 8-10 minutes until gold brown, crispy on the outside and soft on the inside. Rest on the pan for about two minutes before transferring to a cooling rack. Enjoy!