Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, beating for several minutes until light and fluffy.
Beat in the eggs, one at a time.
Mix in the bourbon.
Add the flour, oats, baking soda, and salt, mixing on medium-low until just combined.
Remove bowl from mixer and stir in the chocolate chips, pecans, and coconut.
Portion out on prepared baking sheets using a medium cookie scoop and spacing at least 2 inches apart (I staggered and was only able to fit 8 cookies per sheet, in rows of 2, 1, 2, 1).
Bake for 12-14 minutes, or until lightly browned.
Leave on baking sheet for 1 minute, then transfer to wire rack to cool completely.