Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Mix in the oats, coconut, and flour until just combined.
Using a cookie scoop or a tablespoon, drop the dough onto your prepared baking sheet, leaving space for spreading.
Bake for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Make sure your butter is softened but not melted, it will help to cream the sugar well and gives a nice texture to your cookies.
Don't overmix the batter once you've added the flour, as it can make the cookies tough.
Give the cookies enough space on the baking sheet as they will spread while baking.
If you want extra crispy cookies, you can toast the oats and coconut before adding them to the dough.
Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling. This will prevent them from breaking apart.