Spread coconut on a baking sheet and place under the low heat broiler for a few minutes or until golden brown. Watch closely so it doesn't burn. Set aside.
Set oven to 375 degrees F. Spray 12-muffin pan with cooking spray or fill with paper liners.
In a medium mixing bowl, whisk together flour, baking soda, salt, rolled oats and 1/2 cup of toasted coconut. Set aside.
In a large mixing bowl, stir together brown sugar, water, yogurt, canola oil and vanilla.
Add the dry ingredients to the wet, stirring until just combined.
Fold in chocolate chips.
Divide the batter into the prepared muffin pan. Top with remaining toasted coconut and extra chocolate chip (optional - be sure to press into the batter if using).
Bake for 20 minutes in the preheated 375 degree oven.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.