Preheat oven to 180oC. Line two oven trays with baking paper. Soak paddle-pop sticks in water until saturated.
Beat butter, sugar, egg and vanilla essence in a bowl with an electric mixer until combined.
Slowly stir in sifted flour, baking powder and Bi-Carb Soda. Add choc chips and coconut.
Roll mixture into balls and pierce with soaked sticks. Place on tray and flatten slightly with your fingers, making sure the stick is well covered and adequately pierced into the dough. Place at least 3 cm apart on trays as cookies will grow during baking.
Bake cookies for approximately 12 -15 minutes. Allow to cool completely on tray before removing (otherwise the stick will break away from the cookie).