Chocolate Chip Coconut Muffins

Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 
In a large bowl, whisk the coconut oil, sugar, eggs, vanilla, and coconut milk, beating until well combined. 
Fold the dry ingredients into the wet ingredients and, using a rubber spatula, fold until just combined. Do not over mix! You can stop mixing when you still see a light trail of dry ingredients. 
Fold in the coconut and chocolate chips, mixing just until combined. 
Divide the batter evenly among the prepared paper liners, filling them all the way up to the top. Sprinkle the top of each muffin with some sweetened flaked coconut and chocolate chips (press them slightly into the batter). 
Bake for 16 to 18 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. 
Cool in the muffin tin, placed on a wire cooling rack for 15 minutes. Then remove muffins from the pan and enjoy warm or transfer to the cooling rack to cool completely.