Preheat oven to 375 ℉. Line baking sheet with parchment paper of spray with nonstick spray.
Add butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a large mixing bowl if you're using an electric mixer. Cream together on medium speed for 2-3 minutes.
Add egg, vanilla, baking powder, baking soda, and salt to the creamed butter and mix until incorporated. Scrape down the bowl if needed.
Add flour and shredded coconut to the cookie dough. Mix only until the flour mixture is combined being careful to not overmix.
Stir in Rice Krispies and chocolate chips until they're mixed in. Be gentle so the rice crispy cereal doesn't get smashed.
Scoop cookies using a two tablespoon-sized cookie scoop, or medium cookie scoop, and set them on the prepared baking sheet or a cookie sheet sprayed with cooking spray.
Bake cookies in the preheated oven for 8-10 minutes. Be careful to not overbake the cookies. They should be golden brown and a little underset in the middle. Leave the cookies on the baking sheet for 2-3 minutes after removing from they oven. They'll continue to bake while on the cookie sheet. Remove to a wire cooling rack to completely cool.