Step 1

In a medium bowl, whisk together the flour, salt, and baking soda; set aside.

Step 2

Combine the butter with both sugars; beat on medium speed until light and fluffy.

Step 3

Reduce speed to low; add the vanilla and eggs. Beat until well mixed, about 1 minute.

Step 4

Add flour mixture; mix until almost combined then scrape the bowl down.

Step 5

Mix in the oats, pecans, shredded coconut, and chocolate chips. Chill dough for one hour to overnight.

Step 6

Heat oven to 375 degrees. Use an ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Step 7

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Step 8

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.