Pre-heat oven to 375ºF
In a large mixing bowl add butter and coconut oil.
Using a hand mixer, whip butter and coconut oil for 3 minutes
Next, add brown and granulated sugar. Beat for 2 more minutes.
Add eggs and maple extract. Beat for 1 minute.
In a separate bowl combine flour, baking soda, baking powder, and salt. Stir the ingredients with a fork until well combined. (**See notes**) Add dry ingredients into your mixing bowl in increments. (I usually take about three rounds of adding some dry ingredients, mixing, and then repeating.)
Take your bar of semi-sweet chocolate and place it on a cutting board. Take a sharp knife and press down firmly on the bar as you chop it into small centemter size pieces. If you don't have a knife and cutting board on hand, you can use your hands to break the chocolate bar. It just won't break into very even pieces and you might get stuck with some really big chunks of chocolate(but that's not totally a bad thing ;).
Fold in semi sweet chocolate chunks, sea salt caramel chips, and shredded coconut, until nice and combined. (set aside a small handful off semi-sweet chocolate chunks, and sea salt caramel chips for adding ontop of your cookie dough balls after they are formed.)
Using a medium sized cookie scoop, place about 8 dough balls on a non greased cookie sheet. (*optional-->Using parchment paper under your cookies, makes for easier clean up!)
Bake for 7-10 minutes. (seven if you like a gooier cookie, close to ten for a more firm cookie!)
Place on cooling wrack immediately. If you plan to store these cookies, let them cool completely and store in an airtight container for up to a week.
Enjoy!
