Preheat oven to 350°F. Line a large baking sheet (or 2 standard) with parchment paper and set aside.

In a large mixing bowl, add flour, baking powder and kosher salt and blend together. Add the yogurt and mix until all of the flour is incorporated into a dough. Add 1 cup of coconut shreds (saving the rest for later) and the chocolate chips (you may decide to reserve ¼ for decorating the tops). Knead the dough with clean hands until it’s dry and elastic (this will take about 1 minute—if it’s super-sticky, you can always add some extra flour).

Next, grab small pieces of dough and roll them between the palms of your hands creating balls. Place them one at a time on the parchment paper and flatten them out as much as possible (it’s important to flatten them out because they will slightly puff in the oven). Cut out hearts using a small heart-shaped cookie cutter, and re-incorporate all excess dough back in the mixing bowl.

Mist the heart-shaped tops with coconut oil spray and decorate by placing a splattering of shredded coconut on each of the tops (press down with your fingers to integrate the pieces into the dough and ensure they don’t shake off while cooking or serving). Next, add about 3 chocolate chips on top of each Sweet Heart (unless you’ve added all of the chips into the dough), again pressing each chip into the dough to ensure they stick.

Bake in oven for 15 minutes—the tops will become slightly golden brown and they’ll have a soft, sweet-bread-like consistency inside. Serve warm or place in a covered container or bag until you’re ready to enjoy.