Preheat oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment.

Use softened unsalted butter with granulated and brown sugars. Beat on medium speed until light and fluffy, about 2 minutes.

Mix in eggs one at a time, then stir in vanilla extract until the dough looks smooth and glossy.

Gently fold the flour-cocoa-spice blend into the butter mixture until just combined.

Gently fold shredded coconut and chocolate chips into the dough until pockets of sweetness are visible.

Drop rounded 2-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart. Sprinkle sea salt flakes on top if desired.

Bake for 10–12 minutes until edges are set and centers look slightly soft.

Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.