Cook 6 tablespoons butter in a small saucepan over medium heat until the butter turns golden brown color and takes on a nutty aroma (4 to 5 minutes). Take the saucepan off the heat and add remaining butter, stirring until melted. Set aside.

Add flour, milk powder, sea salt, baking powder and baking soda to a medium bowl, whisking to combine. Set aside.

Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until loosely combined (30 seconds), then add eggs and vanilla and beat until combined (30 seconds). Add dry ingredients in 2 additions, beating until just combined. Scrape down the sides as needed. The dough will be a little wetter than a regular cookie dough given the higher fat content. Stir in chocolate chips and toasted coconut. Transfer cookie dough to the refrigerator and let chill for 30 minutes.