Preheat oven to 375°F. Grease 2 cookie sheets with butter or line with parchment paper.
Using an electric mixer, cream together butter and sugars until light and fluffy.
Mix in eggs and vanilla extract.
In a small bowl, combine flour, ground oats, baking soda, and salt.
Mix in flour mixture until just combined.
Stir in chocolate chips and shredded coconut. Cover bowl with plastic wrap and refrigerate for 30 minutes,
Shape into 2" balls and evenly space on baking sheets. These cookies spread a little more than other cookies do, so be sure to leave a little extra space between each cookie. Bake for 15 minutes until lightly browned on edges. Let cool 5 minutes before removing to a wire cooling rack.
