All ingredients should be at room temperature. Preheat oven to 350F and line a sheet pan with parchment (or Silpat).
Sift together the all purpose, whole wheat and almond flours together with the baking soda, salt and cornstarch. Set aside.
With the paddle attachment on a stand mixer, beat the butter, sugar and vanilla until smooth about 2 minutes on medium speed.
Drop one egg into the butter mixture and mix until just incorporated. Scrape the bowl down. Drop the second egg in and mix just until incorporated. Add the flour mixture in two separate batches, pulsing the flour in and scraping the bowl down after each batch of flour is mixed in. Mix just until incorporated.
Add the nuts, chocolate chips and shredded coconut, pulsing to incorporate first, then mixing on low speed until the ingredients are evenly distributed throughout the dough.
Use a #20 scoop (1.75 oz ea or 3.25 TBS ea) to scoop 6 cookies per sheet pan. *For a smaller cookie, see notes below. Bake for 20 minutes in a 350F oven. Rotate sheet pan 1/2 way through baking. Remove from oven and let rest for 5 minutes on the sheet pan. Transfer cookies to a cooling rack and allow to cool completely before placing in a lidded container. Add a small slice of bread to the cookie jar to keep the cookies fresh.
*For a smaller cookie, use a small cookie scoop (#50) and bake for about 13-15 minutes or until golden on top and lightly brown on the bottom. To freeze cookies, place fresh cookies on a sheet pan. Place the sheet pan in the freezer. Freeze for 1 hour, remove and place in plastic bag. Seal tightly and place back in freezer. To bake, thaw cookies for 45 minutes and bake as indicated in recipe.Adapted from Chef Christopher Harris' CocoMacs