Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate bowl, combine the crushed strawberry cereal, shredded coconut, and granulated sugar.

Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Sprinkle the strawberry crunch topping generously over each cookie dough ball.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.