Mix butter and both sugars until very fluffy. Add eggs
one at a time. Stir in vanilla.
Mix the baking soda and salt with both flours and add it to butter mixture.
Fold in both types of chocolate, nuts and shredded coconut.
If time allows, let cookie dough sit overnight in the refrigerator. (It will improve the flavors.)
When you're ready to bake, weigh out 2 oz balls of dough to get a uniform bake on the cookies.
Bake at 350° for 12 minutes.
One Last Thing
Pro tip: Freeze this dough for yummy, fresh cookies anytime! Just scoop out the balls of dough before freezing and store in a Ziploc bag or on a cookie sheet lined with parchment paper and covered with plastic wrap.