Place the oven racks in the middle and top third of the oven, and preheat oven to 350 degrees.
Prepare two baking sheets by lining them with parchment paper. Spread coconut on one and toast for about 5-6 minutes. Be careful not to burn them.
Place in a small bowl and set aside.
In a small saucepan, melt butter over medium heat. Remove from heat and place in a measuring cup and allow to slightly cool.
In a medium bowl, combine flour, baking soda, salt, and Rice Krispies; set aside.
In a mixer fitted with the paddle attachment, combine both sugars and browned butter.
Beat on medium speed for about 2 minutes. Add the egg and egg yolk, and continue to beat for another 2 minutes. At this point, the batter will be smooth.
Add the vanilla and combine well.
Add the dry ingredients, and at low speed, mix until just combined.
Using a rubber spatula, fold in toasted coconut and chocolate chips.
Place rounded tablespoons onto the prepared baking sheets. Place them about 1-2 inches apart as they will not spread while in the oven.