Position a rack in the center of the oven and preheat to 300 degrees F.
In a medium bowl, using a wire whisk, combine the flour, baking soda, and salt. Mix well and set aside.
In the 4 1/2 quart bowl of a heavy duty electric mixer, using the paddle attachment, beat the butter for 60 seconds at medium speed, or until creamy. Add the sugars and continue beating for another 3 minutes until the mixture is light in color and texture. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and the vanilla and continue beating for 1 minute.
Add the flour mixture one half at a time. Blend on low speed just until mixed. Add the chocolate, coconut, and nuts. stir to blend.
Drop by 1/4 cup fulls onto an ungreased cookie sheet 3 inches apart. Bake for 23 to 25 minutes. Let cool for 3 minutes and remove with a large metal spatula to a cooling rack. The cookies can be stored in an airtight container in a cool dry place for up to one week.