In a mixing bowl, combine the bread flour, shredded coconut, baking powder, baking soda, and salt. Mix well and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), add the butter, brown sugar, white sugar, and vanilla extract. Beat for 2–3 minutes, or until the mixture is paste-like in consistency.

Add the egg and milk, then beat until the mixture is fully incorporated and emulsified.

Add the dry ingredients and mix just until no dry streaks remain—avoid overmixing.

Fold in the chocolate chips. Place the bowl with the dough in the fridge while the oven preheats.

Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.

Using a 2-tablespoon cookie scoop, portion out 22 dough balls onto the prepared sheets, leaving about 2 inches (5 cm) between each.

Bake in batches for about 12 minutes, or until the cookies have spread, puffed up, no longer look wet on top, and the edges are golden brown.

Remove from the oven and let the cookies cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely.

Repeat with the remaining dough.