Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the creamed mixture and mix well.
Stir in the shredded coconut.
Drop by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.