• Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, stir together the flours, baking powder, baking soda, salt, brown sugar, and coconut.
• In a small bowl, whisk together the egg, coconut milk, and extracts.
• With a rigid pastry blender or two large forks, cut butter pieces into the dry ingredients until mixture resembles course meal, with small chunks of butter still visible. Add wet ingredients to the dry ingredients and stir with a fork just until moistened. Fold in chocolate chunks. Do not overmix.
• Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' disk and cut into 8 wedges. Transfer wedges to prepared baking sheet.

for the coconut topping:

• In a small bowl, whisk together the milk and egg white. Brush lightly over each dough wedge and then press coconut flakes lightly onto the tops of each wedge.
• Bake until scones are golden brown and set, about 13 minutes. Let cool on pan 5 minutes before removing to wire rack. Serve slightly warm or at room temperature. Scones are best eaten the day they are made. But a great trick for eating them the next day? Simply preheat a baking stone in a 300° F oven and then set already baked scones onto the stone for 3 to 5 minutes. The scones will be almost like fresh baked!