In the base of a stand mixer or a medium mixing bowl with a hand mixer, add the softened butter and sugar. Beat together on medium speed until light and fluffy (about 2 minutes)
Add in the eggs and vanilla and mix on medium until well combined (about 30 seconds)
Add in the dry ingredients and mix on low until just combined
Add in the coconut, chocolate chips, and caramel or toffee and mix until just combined
Scoop the dough into 8 6-ounce balls and place on two parchment lined cookie sheets. Don't roll your balls between your hands to make them smooth. Instead leave them stacked with ragged edges. Pile them high when you scoop. It should look a little bit like 2" - 3" ragged stack of cookie dough versus a perfectly round ball. There should be 4 cookies per pan
Bake for 12-14 minutes. They should be golden on the outside and still soft in the middle