1. Start by preheating the oven to 350'F (175'F). Prep a 9x9 square baking pan by covering it with parchment or aluminum foil and set aside.
2. Next, use the kitchen-aid mixture or a hand-held beater to beat the butter, granulated sugar, and the brown sugar together until the brown sugar has no more lumps.
3. Once it is beaten well, add the egg and the vanilla essence. The batter will look thicker.
4. Next, on another bowl combine the flour, baking soda, and the salt together.
5. On low beating speed, gradually mix the dry ingredients into the wet ingredients. Mix it lightly to avoid overmixing. The cookie dough will look thick.
6. Lastly, fold in the mini chocolate chips along with the coconut flakes into the cookie dough. Combine it all well.
7. Now transfer the cookie dough to the prepared square baking pan. Flatten the top into a smooth even layer. Bake for about 25-30 minutes.
8. Next, set the kitchen timer to the minimum recommended time. When it's time to check. Open the oven, pull out the oven rack and check the edges of the cookie, they should be turned into a light brown in colour. Also, do a toothpick check for doneness; Insert a wooden toothpick to the centre of the cookie until you reach the mid-point and remove to check if it comes out clean. If so the cookies are done. If it didn't come out clean let it bake for another few more minutes. Keep a close eye to avoid burnt edges.

9. When done, remove the pan from the oven. Let it cool in the baking pan for about 15-20 min before lifting the parchment paper from the side, along with the cookies, out to a cutting board. Cut the cookies into desired square sizes or shapes of your choice.

10. Serve at any time and enjoy a delicious chocolate chip covered coconut loaded cookie bars.

Storing - Store in an air-tight container, at room temperature, for about a week.

Prep ahead - You may prep the cookie dough and let it chill in the fridge for about 2-3 days as long as they are sealed well in an air-tight container.