In a medium bowl combine oats, flour, baking soda, and salt and set aside.
In a large mixing bowl beat the butter, sugar, brown sugar and vanilla extract until creamy.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the flour and oat mixture. Stir in the shredded coconut and chocolate covered raisins.
Cover dough and refrigerate for at least 30 minutes.
Preheat oven the to 350°F (180ºC). Drop cookie dough by rounded tablespoon onto a greased baking sheet. Bake until the cookies golden brown, about 15 minute. Let cool on wire racks.