Take the butter/margarine out of the refrigerator and let it sit at room temperature for an hour before you start cooking.

Turn your oven on to 350℉ (177℃) so that it can start heating. Lightly grease or oil one or more metal cookies sheets.

In a large bowl, cream together (preferably with an electric mixture) the butter or margarine and the sugar. Add the egg and vanilla and beat until combined. Stir in the grated zucchini.

In a medium-sized bowl, stir together the flour, baking powder, cinnamon, and salt. Add this mix of dry ingredients to the creamed mixture and combine well.

Stir in the chocolate chips, nuts, and coconut (if using).

Drop by tablespoonfuls onto the cookie sheet(s). (If mixture spreads out a lot on the cookie sheet, refrigerate for an hour before baking.)

Bake for 10-11 minutes, until edges just start to brown. Remove from oven and place cookies on cooling racks or paper toweling laid on a flat surface to cool.

Once cooled, store covered, but not too tightly so; these cookies tend to be very moist and will stick together if they get no air circulation. As happens with zucchini bread itself, these cookies are delicious right away, but are at their absolute best a day or so after they are made.