Preheat oven to 375F and line baking sheets with parchment paper.
Cream together the butter, granulated sugar, and brown sugar.
1 cup butter, 1 cup sugar, 1 cup brown sugar
Add the eggs and vanilla and mix well.
2 eggs, 1 teaspoon vanilla
In a separate bowl, combine the flour, baking soda and salt. Add gradually to the creamed mixture, stirring well to combine.
2½ cups flour, 1 teaspoon baking soda, 1 teaspoon salt
Add the coconut and rolled oats and stir until evenly incorporated.
1¼ cup oats, 1 cup flake coconut
Use a teaspoon or cookie scoop to form walnut-sized balls of dough. Roll each in granulated sugar to coat, then place on parchment-lined baking sheet.
Dip a heavy-bottomed glass in sugar, then use it to flatten each cookie. The cookies will still spread a little more, so leave a little space between each cookie.
Bake the cookies at 375F for 9-10 minutes, until very lightly golden brown.
Let cookies cool for 1-2 minutes on the cookie sheet, then remove to a wire rack to cool completely.