Preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it lightly with coconut oil.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
In another bowl, combine the melted and cooled coconut oil, granulated sugar, eggs, and vanilla extract. Whisk until well-blended. Then, add the coconut milk and mix until smooth.
Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix; a few lumps are okay!
Fold in the sweetened flaked coconut and semi-sweet chocolate chips until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle additional flaked coconut and chocolate chips on top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before enjoying (if you can wait!).
