Start by toasting the coconut. Preheat the oven to 325°F. Spread the coconut evenly onto a baking sheet. Bake for 8 minutes, stirring halfway until golden brown.

In a large mixing bowl, whisk together the melted butter, sugars, milk, and vanilla until well combined. Add the flour, baking soda and powder, and salt. Use a rubber spatula or wooden spoon to combine until a soft dough forms. Fold in ½ of the toasted coconut. Cover and refrigerate for at least 1 hour (ideally overnight if you have time).

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Use a large cookie scoop (~5 tbsp) to distribute dough onto baking sheet (about 4 cookies for a large baking sheet). Bake for 12 minutes until golden brown, edges are crisp, and middle is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.

Add chopped dark chocolate to a microwave-safe bowl. Microwave in 25 second intervals until melted (melt until a few chunks remain then whisk chunks in to prevent burning the chocolate). Once cookies have completely cooled, drizzle over chocolate and sprinkle on toasted coconut. Enjoy!