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Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Heat chopped chocolate and butter in the microwave, stirring every 30 seconds until just melted.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, beat eggs, brown sugar, and vanilla until fluffy.
Mix in melted chocolate.
Add in flour mixture until just combined.
Stir in chocolate chips and ½ cup shredded coconut.
Using a medium cookie scoop (1 ½ tablespoons), place cookie dough balls onto prepared baking sheet 2 inches apart. Gently press a pinch of coconut onto the top of each cookie.
Bake cookies for 10-12 minutes. Cookies will have a shiny crackled surface.
Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
Store at room temperature in an airtight container for up to 5 days.