1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs, one at a time, then stir in vanilla extract.
4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl; gradually add to the creamed mixture and mix well.
5. Fold in chocolate chips, coconut, and walnuts (if using).
6. Drop by tablespoonfuls onto prepared baking sheets.
7. Bake for 10-12 minutes or until lightly browned.
8. Let cool on pans for 5 minutes before transferring to wire racks to cool completely.

Notes:

• • For a more pronounced coconut flavor, you can toast the shredded coconut before adding it to the dough.
  • Store cookies in an airtight container to keep them soft and chewy.
  • These cookies can be frozen for up to 3 months.