Preheat the oven to 350°F (175°C) and line baking sheets with parchment.

In a large bowl, cream the softened butter (or coconut oil) with granulated and brown sugars until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition, and stir in the vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture and mix just until combined—avoid overmixing.

Fold in the rolled oats and shredded coconut until evenly distributed, mixing in any optional add-ins.

Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart, and gently flatten each mound with your palm.

Bake for 10–12 minutes, or until the edges are golden and centers look set but still soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.