Cream the butter and sugar together in an upright mixer with a paddle attachment until smooth and creamy. Add the eggs one at a time, mixing until smooth.
Add the vanilla, baking soda, and salt and then mix until smooth. Add the flour, unsweetened coconut flakes, white chocolate morsels, and walnuts. Mix until the dough is just starting to come together. Scoop the cookies into tablespoon sized balls.
Chill the cookie dough balls for 15-20 minutes or until they are cool to touch.
While the cookies are in the refrigerator, preheat the oven to 350° F (180° C) and line two cookie sheets with parchment paper. Place the chilled cookie balls onto the prepared pans and flatten the cookie balls slightly. Sprinkle the tops of the cookies with sea salt if desired.
Bake the cookies for 8-10 minutes or until the edges appear golden brown. The cookies will keep for up to 4 days at room temperature or up to 2 months in the freezer.