Cream the butter and sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until smooth and creamy (about 2–3 minutes).

Add eggs and vanilla: Mix in the eggs one at a time, then stir in the vanilla. Scrape down the sides of the bowl to ensure everything is well mixed.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing just until combined.

Stir in goodies: Fold in the chocolate chips and shredded coconut until they’re evenly spread through the dough.

Chill the dough: Cover the dough and chill in the fridge for at least 2 hours to firm up and deepen the flavors.

Preheat oven: Set your oven to 350°F. Line baking sheets with parchment paper.

Scoop and bake: Scoop tablespoon-sized dough balls onto the sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.

Cool and enjoy: Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.