Preheat oven to 375° F.
Lightly butter 2 baking sheets.
Combine flour, ½ granulated sugar, baking powder, and salt in a large bowl.
Add chocolate chips and shredded coconut.
Beat heavy cream until stiff peaks are formed.
Fold whipped cream into dry ingredients.
Turn dough out onto a lightly floured surface.
Knead gently until soft dough forms.
Form dough into a ball; pat out to form a 1½ inch thick circle.
Cut dough into 8 wedges. Transfer to prepared baking sheets.
Melt butter and brush on the tops of scones. Sprinkle the butter with raw sugar.
Bake in preheated oven for 20 minutes until golden brown.
Transfer to a baking rack to cool.
Mix powdered sugar and milk and drizzle over the cooled scones.