Position a rack in the middle of the oven and heat the oven to 325 degrees F. Lightly grease the bottom and sides of a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking soda, and salt to blend. In a large bowl, combine the butter and brown sugar. With a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium until very well blended and fluffy, about 2 minutes. Add the eggs and vanilla and continue to beat on medium until well blended, about another 1 minute. Add the flour mixture and mix on low until just blended, about 1 minute. Pour in the chocolate chips and coconut; mix on low until combined.

Scrape the dough into the prepared pan and spread evenly. Scatter the nuts evenly over the top. Bake until a toothpick inserted in the center comes out almost clean with a few moist crumbs clinging to it, about 40 minutes. Transfer the pan to a rack and let cool completely. Cut into bars, squares, or triangles. Cover with plastic and store at room temperature for up to two days or freeze for up to one month.