Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and creamy.
Add the large egg, egg yolk, and vanilla extract to the creamed butter. Mix in until combined, scraping down the sides of the mixing bowl as needed.
In a medium-size mixing bowl, whisk together the flour, salt, and baking soda until combined.
Add the flour mixture to the butter mixture and mix in on slow speed, or until no streaks of flour remain.
Stir the chocolate chips and shredded coconut until combined into the cookie dough.
Scoop the cookie dough out in scant 2-tablespoon scoops onto prepared cookie sheets about 2 inches apart.
Bake the cookies for 10-12 minutes, or until they are just golden brown on the bottom.
Cool the cookies on the trays for 5 minutes. Move the cookies to wire cooling racks and let cool until room temperature or the desired serving temperature. Enjoy!
Notes
1. Cookies last covered in an airtight container at room temperature for 2-3 days. They can also be frozen in a freezer-safe container for up to 3 months.