Preheat the oven to 350°F.
Line cookie sheets with parchment paper.
Pour shredded coconut onto a cookie sheet and bake for 8-10 minutes. Stir halfway through baking to prevent over-browning. Remove from oven once evenly golden-brown. Transfer to a small bowl and set aside.
In a small bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars on medium-high until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Add the vanilla and milk and combine.
Add the flour mixture and mix on low until just combined. Then add the rolled oats and coconut and mix until incorporated.
Use a 3 tbsp scoop to scoop the dough onto the lined cookie sheets about 2 inches apart. Wet your hands and gently press down on each ball of dough to flatten. Sprinkle with sea salt (optional).
Bake for 12-15 minutes, until lightly browned on the edges.