Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Using a mixer, combine the banana, coconut oil, and coconut sugar. Beat until well combined. Add the vanilla extract and egg and beat until smooth.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Stir in the oats, coconut, and chocolate chunks.
Form the cookie dough into balls and place on prepared baking sheet, about 2-inches apart. Gently press the balls down with the palm of your hand. Bake cookies for 7-8 minutes. Remove from oven and let cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
Note-if you don't have coconut sugar, you can use brown sugar. The coconut oil should be soft, but not melted. Store the cookies in an airtight container on the counter for up to 3 days. They will keep in the freezer for up to 1 month. I love them frozen!