Preparation: Line a half-size sheet rimmed sheet pan with parchment paper, or silpat mat. I buy my parchment paper in packs, from Orson Gygi, where we also bought the coconut flakes. They are one of my favorite shops. They have graciously given us a discount code of sweetmac for 10% off your purchase.
Heat oven to 300 degrees Farenheit.
Combine sugars, flour, baking powder, salt, chocolate sprinkles and toasted coconut in stand mixer. On low speed, and using the paddle beater, mix until well combined.
Add the oil and vanilla and use paddle beater to distribute. The wet ingredients will act like glue to help the dry ingredients form small clusters. Continue paddling until that happens.
Spread clusters on parchment paper, or silpat lined sheet pan. Bake for 20 minutes, breaking up the crumbles occasionally. The crumbs should still be slightly moist to the touch. They will harden as they cool.
Let the crumbs cool completely before using in a recipe.