Preheat oven to 350 degrees.

Cream shortening and sugars together with an electric mixer at high speed until light and fluffy. Stir in eggs, one at a time, until fully incorporated. Stir in vanilla.

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Add to shortening mixture in three additions, mixing on medium speed, stopping to scrape down the sides of the bowl as needed. Add oats, mixing well. Stir in chocolate chunks and coconut.

Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake for 8-9 minutes, or until cookies are just set. (Cookies will firm up considerably as they cool, so resist the temptation to overbake.) Cool on pan for 5 minutes before transferring to wire racks to cool completely.