Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small saucepan, melt 1/2 cup butter over medium-low heat. Continue cooking until the butter begins to brown, swirling the pan constantly to prevent burning. Once the butter is golden brown, remove from heat and let cool slightly for about 10 minutes.

In a medium bowl, whisk together graham cracker crumbs, flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the sweetened condensed milk and the slightly cooled browned butter until combined. Add the graham cracker mixture and mix until just combined.

Add the coconut and mix until incorporated. Finally, stir in the chocolate chips.

Using a 2-tablespoon sized cookie scoop, drop dough onto the prepared baking sheet, about 2 inches apart. Bake for 8-9 minutes, or until the edges are lightly golden.

Remove from oven and let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.