Coconut Chocolate Chip Cookies

In a medium bowl combine flour, cornstarch, baking powder and salt and whisk gently.
In a large bowl combine butter and the two kinds of sugar. Whisk until well combined. Add eggs and vanilla and whisk until homogeneous.
Gradually fold in the dry mixture using a wooden spoon, to make a soft dough. Add the shredded coconut and the chocolate chips and stir until just absorbed.
Wrap the dough with a plastic wrap (or just cover the bowl) and leave it in the fridge for 1-2 hours.
Preheat oven to 350° F/ 170° C. Line 2 large baking tins with parchment paper or silicone mats.
Make balls out of the dough with your hands and place them on the prepared tins at a reasonable distance (they will grow and spread).
Bake for 10 to 15 minutes or until the edges of the cookies start becoming golden brown (watch them carefully). Remove from the oven and let cool for 10 minutes on the pan, before transferring them to a wire rack.