Preheat your oven to 350 and line two large baking sheets with parchment paper.
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl until blended, then set aside.
Beat the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed for 2 minutes until light and creamy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredient mixture on low speed, mixing just until the flour disappears into the dough.
Use a heavy spatula to fold in the rolled oats, chocolate chips, chopped pecans, and shredded coconut until evenly distributed.
Scoop 2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10 to 12 minutes until the edges are golden brown but the centers are still soft and set.
Allow the cookies to rest on the hot baking sheet for 5 minutes before transferring them to a wire cooling rack.
