Place butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment and beat on medium high until fluffy, about 4 minutes.
Put the mixer on low and add the eggs one at a time.
Add the vanilla, salt and baking soda.
Add the flour and coconut.
Add the butterscotch chips.
Scoop about 2 tablespoons of dough onto a cookie sheet, spread about 2 inches apart and bake until slightly browned on the edges, about 8-10 minutes.
Cool on cookie sheet for about 10 minutes and then transfer to a cooling rack and cool completely.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/02/butterscotch-coconut-cookies/