In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl, beat butter until smooth, about 2–3 minutes. Add both sugars and beat until fluffy, another 4–5 minutes.

Mix in eggs one at a time, then stir in vanilla.

On low speed, gradually incorporate the flour mixture. Stir in coconut and oats, then refrigerate dough for at least 30 minutes (or up to overnight).

Preheat the oven to 375 °F (190 °C), rack in middle. Line two baking sheets with parchment paper.

Scoop ~2 Tbsp dough balls, spacing 1½–2 inches apart. Bake 10–12 minutes until edges are golden.

Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.