In a medium mixing bowl, combine graham cracker crumbs, all-purpose flour and baking powder.
In a separate large mixing bowl, combine condensed milk and softened cannabis butter; beat until smooth. Stir in graham cracker mixture, mixing thoroughly. Stir in coconut flakes.
Refrigerate and chill dough for 45 minutes until it hardens. Then mix in the chocolates.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Drop dough by rounded teaspoonfuls onto greased cookie sheets. Leave at least 2-inches of space in between each cookie.
Bake in the preheated oven for 7 to 10 minutes, or until lightly browned. Allow cookies to cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.