Preheat oven to 375 degrees and shape dough small discs - about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.
Chill in the fridge for 15-30 minutes, or overnight.
In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt and sugars in a large bowl.