Preheat oven to 350 degrees. In a standing mixer cream sugar and butter. Add the egg yolk, cream, orange extract, vanilla extract, Barrier Reef, and coconut milk powder. Stir to thoroughly combine, scraping bowl if necessary. Sift flour, baking powder and salt together. Add to butter mixture and stir until thoroughly combined. Dough will be loose. Stir in chocolate chips. Roll into 1 inch balls and compress center slightly. Place on ungreased baking sheet. Bake for 8-10 minutes, or until slightly browned. Let cool on baking sheet for 10 minutes to let shortbread harden. Enjoy!