1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl and set aside.
3. In a large bowl, use an electric mixer on medium speed to cream the butter andboth sugars until light and fluffy, about 4 minutes. Scrape down sides of bowl and add eggs and vanilla. Beat on medium-low speed to incorporate fully, about 30seconds. Add flour mixture and mix until just combined, about 30 seconds. Gradually add the oats and coconut and mix just until combined, about 30 seconds. Stir in the walnuts.
4. Roll 2 Tbsp. portions of dough into balls and set them on the baking sheets about 2 1/2 inches apart. Bake until just barely golden around the edges, about 9 to 12 minutes. Cookies will look slightly underdone in the center.
5. Cool the cookies on the baking sheets for 5 minutes, then transfer toa wire rack and cool to room temperature, about 30 minutes. Repeat the processuntil all the dough is baked. Serve cookies at room temperature, and store leftovers in an airtight container for about 4 days, or freeze.
Source: Hannaford fresh Magazine, July - August 2011