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Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
Cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing thoroughly after each one. Mix in vanilla extract.
In another bowl, combine the flour, baking soda, and salt by whisking them together.
Gradually mix the dry ingredients into the butter mixture until just combined.
Fold in the chocolate chips and shredded coconut evenly.
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden brown. The centers may look slightly underdone—that’s okay.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool.