Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Set to side.

In medium sized mixing bowl, mix flour, baking soda, baking powder and salt. Set to side.

In a large mixing bowl, beat butter, brown sugar and sugar on medium speed until well blended. Add vanilla.

Add eggs, one at a time. Be careful not to over mix.

On low speed, add dry mix slowly.

Add chocolate chips, coconut and oats.

Mix well with spoon or by hand.

If dough seems soft, refrigerate for two hours.

Using a small ice cream scoop (about one tablespoon), scoop cookie mixture into small, equal sized balls onto lined cookie sheet. Space 1 and a 1/2 inches apart.

Bake at 350 degrees for 11-13 minutes or until edges of cookie turn golden brown.

Let cookies rest for 5 minutes before transferring to cookie rack.

Cool cookies completely before placing in an air-tight container. Cookies will remain fresh for up to 7 days.