1. Preheat the oven: 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

2. Cream the butter and sugars: 

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.

3. Add eggs and vanilla:  

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

4. Combine dry ingredients:

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Add coconut and chocolate chips: 

Gently fold in the shredded coconut and chocolate chips. If you’re using nuts, add them at this stage as well.

6. Scoop the dough:

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake the cookies:  

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still be soft but firm.

8. Cool and enjoy:  

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.