Preheat oven to 325°F. Line baking sheet with parchment paper.
Whisk together the flour and baking powder.
Beat the sugar, sour cream, melted butter and egg white. Add the flour mixture and mix to combine. Mix in the vanilla and coconut. Stir in the chocolate chips.
Use a cookie scoop to portion out the cookies. The recipe calls for making 4-6 dozen, but I made HUGE cookies and only made 2 dozen. Place on prepared baking sheet. Add almond if you wish. Bake until the tops are golden brown, about 18-25 minutes. Let cool for a couple of minutes then transfer to a cooling rack.
Dip the bottoms in chocolate and place back on the cooled baking sheet. Let sit until the chocolate sets or place in refrigerate to make it set faster.