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Place the marshmallows in a small bowl and leave them out at room temperature, uncovered, overnight. "Aging" the marshmallows encourages them to keep their shape while baking.
In a large bowl, whisk the flour, graham cracker crumbs, cocoa powder, baking powder, and salt.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, cream the brown sugar, granulated sugar, and butter until very light.
Add the eggs and vanilla and beat for about 3 minutes, until fluffy.
Slowly add the flour mixture, scraping down the sides of the bowl. Stop mixing the flour mixture is fully combined; don't overmix.
Stir in the chocolate chunks, coconut, and marshmallows and mix to combine.
Chill the dough for at least 1 hour before baking.
Heat the oven to 350°F.
Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving room for spreading. Bake for 12 to 15 minutes (depending on the size of your cookie, it will take more or less time). The cookies should be set on the outsides but still soft in the middle.
Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack and let cool completely.