Preparation

• 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 JUST incorporated. Stop mixing once no streaks of flour remain.
• Fold in the chocolate chips and shredded coconut until evenly combined. 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.