Preheat oven to 350°F. Add coconut to a baking sheet and spread into a single layer. Spread coconut evenly over a baking sheet. Bake for 10 minutes, stirring halfway. I recommend checking on it every few minutes to prevent burning. Remove coconut from oven and transfer to a plate to cool. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in ½ cup chopped chocolate, walnuts, and ½ cup of the toasted coconut. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.

Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won't be as buttery and light.

Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8" disc. Cut disc into 8 wedges and distribute on to baking sheet.

Whisk together ¼ cup non-dairy milk with 1 tsp maple syrup to form vegan "egg wash." Brush tops of each scone with wash and sprinkle over turbinado/raw sugar. Bake for 20-22 min. or until tops are golden brown.

Transfer scones to a wire cooling rack. While scones, are cooling, melt remaining ⅓ cup chocolate. Top scones with drizzle of chocolate and sprinkle over remaining toasted coconut. Let set before serving and enjoy!