Place the softened butter and cream cheese, vanilla extract and brown sugar into the bowl of an electric mixer. Mix together on a medium to high speed for 2 - 3 minutes until the mixture is smooth and creamy. It's important to use butter and cream cheese which is at room temperature to help the ingredients incorporate easily.
Add the eggs one at a time and beat until combined.
Remove the mixing bowl from the stand and sift in the flour, corn flour and baking powder, before adding the coconut and placing the bowl back onto the stand to mix for a further 2 minutes on a low speed until combined.
Add the chocolate chips and stir through.
Cover the bowl with cling wrap and place into the fridge for one hour to chill.
While the dough is chilling, line two baking trays with baking paper and preheat your oven to 190 degrees.
Use a tablespoon to scoop up the cooled cookie dough mixture and roll into balls. Place the dough balls onto your prepared trays, leaving a 2 - 3 cm space between each one.
Place the trays into the oven and bake for 9 - 10 minutes until the cookies are just beginning to brown and are still soft to touch.
Carefully remove the baking trays from the oven and let the cookies cool on the trays for 5 minutes before carefully transferring them to a wire rack to completely cool.