Preheat oven to 350˚F. Line a cookie sheet with parchment.
In a large bowl, stir together the mashed bananas, vanilla extract, and coconut oil. Set aside. In a separate bowl, stir together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Fold the dry ingredients into the wet ingredients and stir until combined. It's okay if the dough is a bit looser that standard cookie dough. Fold in the chocolate chunks, then drop dollops of dough an inch apart on the parchment-lined cookie sheet, each about 2 teaspoons. Bake for 12-14 minutes, until the bottoms are golden. Cool on a wire rack.