In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer (outfitted with the paddle attachment), beat the butter and white sugar at medium speed until light and fluffy - - 3-5 minutes. Add the brown sugar, and beat for just 1 minute. At medium-low speed, beat in the eggs one at a time. Then beat in the vanilla extract.
At low speed, beat in the flour mixture a half-cup or so at a time. Increase mixer speed as necessary to insure all ingredients are thoroughly combined.
At medium speed (and increasing to "high" speed if necessary to keep the machine working), beat in the oats, almonds, coconut, and chocolate chips.
Cover the bowl with cling film, and refrigerate for 30-60 minutes. When you are ready to bake, center the oven rack and preheat the oven to 350°F.
Form the dough into 1/4-cup-size balls (a 2-inch-diameter ice cream scoop is helpful here). Place 6 balls on each parchment-lined baking sheet. With water-moistened knuckles, gently flatten the balls. Bake until the cookies color and crisp at the edge but are still soft in the center -- 14-16 minutes.