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Preheat the oven to 350° F. Line a baking sheet with parchment paper.
In a bowl, beat the butter, brown sugar, granulated sugar, and vanilla together until combined. Beat in the eggs, one at a time, until combined. Add the flour, baking soda and salt.
Beat in the oats, coconut, chocolate chips, chocolate chunks, 1 cup of the M&Ms, and the dried raspberries, if using.
Roll the dough into two tablespoons-size balls. Place 3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 7 minutes. Pull the pan out and push the remaining M&Ms into the cookies. Bake for 3-4 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Eat or let cool and store in an airtight container for up to 4 days.