Preheat the oven to 350°F.
Cover the bottom and sides of a 9x13'' pan with parchment paper. You will use this for toasting your coconut and baking the blondies.
Spread the coconut in your pan, and bake in your pre-heating oven until toasted. This should take 5-10 minutes, depending on your oven. It's best to shake or stir halfway through and don't walk away -- coconut flakes burn quickly.
Meanwhile, cream together butter and brown sugar until fluffy (about 3 minutes).
Add eggs, vanilla, & bourbon, mix until combined. No streaks of egg should remain and the batter may look a little separated because of the bourbon - it's okay.
In a separate bowl, stir together flour, baking powder, & salt. Add the flour mixture to the wet ingredients.
Gently fold in toasted coconut and chocolate chips.
Spread batter evenly into prepared pan. Bake for 25-30 minutes, until golden brown on top and a toothpick comes out with crumbs attached (rather than liquid).
Allow to cool in pan for at least 10 minutes, then transfer to a metal cooling rack until completely cool.
These keep at room temperature for 3 days and are easily frozen for extended storage.