Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the shredded coconut on the parchment paper in a single layer and bake until toasted, approximately 8 - 10 minutes. Set aside to cool. Raise the temperature to 450 degrees F.
In a saucepan, heat the butter until it is melted. Heat the butter until it browns and begins to have a pleasant nutty aroma. Pour the butter into a large bowl and place in the refrigerator or freezer to solidify.
Score the solidified butter with a knife horizontally and vertically to form squares. Use a spoon to break out the butter from the bowl. You should have cubes of solidified brown butter in the bowl now.
Pour both flours, baking powder, salt, and shredded coconut (leave the parchment paper on the baking sheet) into the bowl and use a pastry cutter or two knives to cut the butter into the flour until it resembles large crumbs.
Create a well inside the flour and pour the coconut milk in the middle.
Use your hands to slowly work the milk and flour mixture together and it forms a dough. Do not over mix. Fold in the chocolate chips and work it in until it is evenly distributed.
Transfer the dough onto the parchment lined baking sheet and cut the dough into 8 pieces using a pizza cutter. Gently pull apart the scones so they do not touch.
Bake for 10 - 15 minutes, or until a light golden brown.
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