Preheat the oven to 375˚F. Line a muffin pan with paper liners and set aside.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time.
In a separate bowl, mix together the flour, baking powder and salt.
In a small bowl, mix together the coffee, milk and vanilla.
Alternately blend the coffee mixture and the flour mixture into the butter mixture.
Fold in the chocolate chips and coconut. Divide into the prepared muffin pans and bake in the preheated oven for 25-35 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for around 5 minutes, then transfer to wire racks to cool completely.