Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Using a large mixing bowl, mix together the melted and cooled coconut oil and sugars, and stir until smooth. Add the egg, vanilla and zucchini and mix until combined.
In a separate mixing bowl, whisk together the flour, cinnamon, baking soda and salt. Slowly add the dry ingredients into the wet, and stir until just combined. Mix in the oats, shredded coconut and chocolate chips.
Use a tablespoon sized cookie scoop and place dough balls on your prepared baking sheet, spacing them about 2 inches apart. At this point, you can gently press a few additional chocolate chips on top of the cookie dough balls if you’d like.
Bake the cookies for about 12 to 14 minutes, or until cookies are golden around the edges and set. Cool on baking sheets for about 5 minutes then transfer to a wire cooling rack.