Cream together the butter and sugars in a stand mixer until smooth, about 2-3 minutes.

Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.

Stir in the chocolate chips and shredded coconut by hand.

Cover the dough with plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 350 degrees

Scoop out 2 tablespoons worth of dough and roll the dough into a ball. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.

Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.