Preheat oven to 350°F (175°C). Line baking pans with silicone liners or parchment paper.
Place bittersweet chocolate and butter in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments until the butter has melted and the chocolate melts when stirred.
Set aside to cool.
Using an electric mixer on medium speed, beat the sugar, eggs, and vanilla until smooth. Add the chocolate mixture, and continue mixing until well-blended.
Reduce mixer speed to low and add the flour and baking powder. Mix just until combined. Stir in the macadamias, chocolate chips, and coconut.
Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches of space between each cookie.
Bake one pan at a time for 8 to 10 minutes, or until the edges are firm but the middles are still soft. Do not over-bake.
Cool on the pans for 5 minutes. Then, transfer the cookies directly onto wire racks to cool completely.