Preheat oven to 375F. Line two baking sheets with parchment paper. Spread the shredded coconut on a third baking sheet and toast for 3-4 minutes until golden at the edges, watching carefully to prevent burning. Let cool completely.

In a medium bowl, whisk together the flour, baking soda, and salt. Stir in the cooled toasted coconut so it is evenly distributed and won't clump in the dough.

In a large bowl, beat the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. The mixture should look pale and hold soft peaks when you lift the beaters.

Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla until just combined. The batter should look smooth and glossy, not curdled.

Reduce mixer speed to low and gradually add the flour mixture. Mix until just combined with a few streaks of flour remaining - do not overmix or the cookies will turn out tough.

Fold in the chocolate chips with a sturdy spatula, making sure they are evenly distributed throughout the dough. The dough will be thick and slightly sticky.

Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Press a small pinch of untoasted coconut onto the top of each cookie for texture. Bake until the edges are golden brown and centers look set but still slightly soft, 10-12 minutes. Rotate pans halfway through baking.

Let cookies rest on the baking sheets for 5 minutes - they will continue cooking from residual heat. Transfer to a wire rack to cool completely. The centers will sink slightly and create that perfect chewy texture.