Two Cups Flour

0 In a medium bowl hand whisk together the flour, oats, salt, and baking soda. Set aside.
1 In the bowl of a stand mixer fitted with the paddle attachment, on medium high speed beat together the softened butter and sugars until a smooth paste is formed (1-2 minutes).
2 Add the Limoncello and vanilla, mixing on low as you add one egg at a time. Scrape the bottom and sides of the bowl as needed.
3 while continuing to mix on medium low speed, slowly spoon in the flour and oats until a cookie dough is formed.
4 Take a small spatula and scrape dough from paddle.
5 Add in the cherries and shredded coconut,  then mix on low a couple of spins to distribute throughout the cookie dough.
6 Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour.
7 Preheat Oven to 375 F (190 C) and line two large rimmed cookie sheets with parchment paper or silicone mats.
8 Using a large cookie dough scoop or 3 Tbsp Scoop to measure out cookie dough. (dough will be thick and somewhat firm)
9 Scoop large cookie dough balls and place them on the baking sheets about 2 inches apart. I tend to have 6 cookie dough balls per tray.
10 Bake on the middle rack for 12-13 minutes. If the cookie dough is very cold and firm it may need a couple extra minutes baking time. Watch for the edges to be golden brown and the centers to still look soft. Cookies will firm as they cool. Don't over bake them!
11 Place pan on wire rack and allow the cookies to cool on the pan for 4-5 minutes. Then, transfer the cookies directly onto wire rack to cool completely.