Preparation Steps

• Toast the coconut: Place shredded coconut in a dry skillet over medium heat and stir constantly until lightly golden and fragrant, 3–4 minutes. Transfer to a plate to cool completely.
• Line two sheet pans with parchment paper and preheat the oven to 365°F (185°C).
• In a large mixing bowl, combine granulated sugar and orange zest. Rub them together with your fingertips until the sugar is aromatic and lightly tinted. Add the brown sugar and whisk to blend.
• Add the softened butter to the sugars and beat with a hand mixer (or stand mixer fitted with the paddle) on medium-high until pale and fluffy, 2–3 minutes. Beat in the egg and vanilla until glossy, about 30 seconds.
• In a separate bowl, whisk together the flour, chai latte mix, baking powder, and salt. Add to the butter mixture in two additions, mixing on low just until no dry streaks remain.
• Fold in the chocolate chips and cooled toasted coconut. Cover and refrigerate the dough for 20 minutes to hydrate and firm slightly for cleaner scooping.
• Place the turbinado sugar in a small bowl. Scoop the chilled dough into 1 1/2-tablespoon portions (about 30 g), roll each ball in turbinado sugar, and arrange 2 inches apart on the prepared pans. Gently press the tops to about 3/4-inch thickness.
• Bake one pan at a time for 9–11 minutes, rotating halfway, until the edges are set and the centers are slightly soft. If using, sprinkle a pinch of flaky sea salt over the hot cookies.
• Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough.
• Tip: If your kitchen is warm and the dough softens, pop the tray of portioned dough into the fridge for 10 minutes before baking to prevent excess spread.