Toast the coconut on a cookie sheet for several minutes in a 350 degree oven, then set aside.

In a stand mixer with the paddle attachment, beat butter and sugars on medium-high speed until light in color and fluffy.

Beat in egg and vanilla until well combined.

In a separate bowl, combine flour, cornstarch, baking soda and salt.

Stir half of the flour mixture into the butter mixture just until combined, then stir in the other half; again, just until combined.

Gently fold in the graham crackers, chocolate and butterscotch chips and toasted coconut.

Using a cookie scoop, divide batter into rounds and place 2" apart on parchment lined cookie sheets. (I use a 1" scoop, but a larger scoop will yield a thicker cookie).

Chill in the refrigerator for two hours, or in the freezer for 30 minutes.

Bake in a pre-heated 350 degree oven for about 8 minutes, or until lightly golden on top. You want them to be slightly underdone as they will firm up as they cool.

Store in an airtight container for up to 1 week.