Combine the flour, baking soda, baking powder and salt in a small bowl. Mix lightly. Set aside.

In a separate large bowl combine 3/4 cups of the confectioners' sugar with the butter. Mix until smooth.

Stir the melted chocolate ( I recommend using a double boiler to melt chocolate) into the sugar and butter mixture. Stir until combined.

Add the eggs and the granulated sugar to the large bowl, mix until well blended.

Add the flour mixture to the large bowl next, adding it gradually as you mix. Mix until everything is well combined.

Cover thedough in plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Line two cookie sheets with parchment paper. If you need the paper to stick a little tip is to scrape just a tiny bit of batter to the corners of the pans, then stick the parchment to it. Works like a charm.

Spoondough onto pans in 1 inch balls. (or use your hands to roll them into balls) Place them about 2 inches apart so the cookies will not touch as they bake.

Bake for about 8 to 10 minutes. The cookies should not look wet on the top when they are finished.

Remove from oven and allow cookies to cool for about 5 minutes. Remove from pans and place on wire cooling racks. Allow to cool completely. While the cookies are cooling you can make the coconut cream cheese topping.

Combine the cream cheese and remaining 1/4 cup of confectioners' sugar in a medium size bowl. Stir in 1/2 cup of the coconut. Mix well.

Spread the coconut cream cheese mixture evenly over top of each cookie.

Sprinkle remaining coconut over top of the cookies.

Serve with a big old chocolate and coconut loving smile!