• In a medium mixing bowl, beat the butter, powdered sugar, brown sugar, half and half, and vanilla until smooth—1 minute. Add in the coconut and mix for another 30 seconds. Scrape down the sides of the bowl and add the flour, baking soda, baking powder, and salt. Mix until just incorporated, then add the chocolate chips.
• Mix one final time, then transfer the dough to a sheet of plastic wrap. Shape into a 1-2’’ thick rectangle and cover tightly. Refrigerate for about 30 minutes.
• Preheat oven to 350 degrees F.

Once the dough is chilled:

• Once chilled, divide the dough into 15 equal-sized balls (about 42 grams each). Place the cookies onto a plate and refrigerate. covered, for an additional 30-45 minutes, before baking. Alternatively, freeze cookies overnight.

How to bake the cookies:

• Prepare a baking sheet with parchment paper. To bake the chilled cookies, place 6 on the baking sheet with enough space for them to spread, 2-3’’ in between. Bake for 10-13 minutes, until the edges are lightly browned and the cookies are fragrant. For frozen cookies, bake for 13-16 minutes.
• Remove from the oven and allow to cool for 5 minutes before (carefully) transferring from the pan to a cooling rack. Allow cookies to cool completely before enjoying!