Preheat oven to 400° F.
Spread shredded coconut evenly across a rimmed baking sheet.
Toast coconut in the oven until golden brown, about 2 minutes. Let cool.
In a large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.
In a medium bowl, whisk eggs, buttermilk, milk, oil, and sugar.
Gently pour buttermilk mixture into dry ingredients and stir to just combine. Do not over-mix the batter or your waffles will be tough.
Stir in ¾ cup toasted coconut and mini chocolate chips.
Heat a waffle iron until very hot.
Lightly coat with nonstick spray.
Working in batches, cook waffles until golden brown.
Serve topped with butter, syrup, some extra chocolate chips and reserved coconut!