Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In the bowl of a stand mixer beat the egg and brown sugar until pale, smooth and thick.
Continue to beat while drizzling in the browned butter (make sure you scrape all the browned bits into the bowl).
Beat in the vanilla and coconut extracts.
Slowly stir in the dry ingredients until just combined.
Mix in the toasted coconut, toffee bits and chocolate chips.
Refrigerate the dough for at least 3 hours or over night.
Line a baking sheet with parchment paper or a silicone mat.
Drop 1 1/2 to 2 tbsp of dough about 2 inches apart on the prepared baking sheet and bake at 350 degrees for 7-9 minutes or until cookies start to brown around the edges.
Cool the cookies on the pan for a few minutes before removing to a wire rack to cool completely.
