Preheat oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper.
Using a hand mixer, beat the butter and sugar together for two minutes. The batter should be fluffy.
Add the egg and vanilla and beat everything for another minute. You should have a very creamy batter.
In a small bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and shredded coconut. Dump everything into the bowl of wet ingredients. Mix until all ingredients are just incorporated. Fold in chopped chocolate.
Using a tablespoon measure, scoop out a heaping tablespoonful of cookie batter and shape it into a ball. Drop the ball onto the lined baking sheet, and press gently to flatten out the dough a little. Repeat for the remaining dough. Top cookie dough with a tiny bit of salt if you like.
Bake for 11 to 12 minutes. Be sure not to overcook these cookies because they will start to burn on the bottom!
Let the cookies cool for 5 minutes before transferring to a wire rack. Best consumed warm!
Store leftovers in an airtight container for 3 to 4 days.