Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2 inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.)
If your coconut sugar is very coarse, add it to a food processor and blend for 2 minutes to make it slightly finer.
This recipe has been updated and may differ from what was originally published or broadcast.