Preheat oven to 350F. Spray a large cookie sheet with nonstick spray.
With an electric mixer, beat butter and both sugars over medium speed until smooth. Add the eggs and vanilla, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the sugar mixture, beating on low speed until combined. Stir in white chocolate chips, cranberries, coconut and nuts.
Using a tablespoon cookie scoop, drop cookies 2 inches apart on prepared cookie sheet. Bake 12 to 15 minutes or until lightly golden and the edges are set. Let cool on baking sheet 5 minute; transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
To make for a holiday gift: Layer sugars, flour, dried cranberries, white chocolate, walnuts and coconut in a 4 cup glass or plastic glass jar with a lid. Attached recipe with your gift.