1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Whisk the oats, flour, and baking powder together in a large bowl, then set it aside.

3. In another bowl, cream the sugar and butter until the mixture is light and fluffy. Next, beat in the egg until well combined.

4. Gradually blend the dry ingredients into the wet ingredients until a dough forms. Add the chocolate chips and shredded coconut, stirring until they are evenly distributed.

5. Use a spoon to drop small balls of dough, about one tablespoon each, onto the prepared baking sheet, leaving approximately 2 inches (5 cm) of space between each cookie.

6. Bake for 12-15 minutes, or until the edges are lightly golden.

7. Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.