In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugars. Add the vanilla extract and mix it in, scraping down the sides of the bowl.
Add the flour and salt, and mix the dough until it is crumbly.
Dump in the mini chocolate chips, shredded coconut, and Skor bits, and mix on low (you can finish the mixing by kneading the dough on the counter if need be).
Split the dough in two, and flatten each half into a disk. Wrap and chill them for 1 hour.
Preheat the oven to 350ºF. Line a cookie sheet with parchment.
Working with one disk of cookie dough at a time, roll it to about ¼ inch thick. If it cracks, just press it back together. Cut with snowflake or star cookie cutters and transfer to the baking sheet. Bake the cookies for about 12 minutes, or until the edges begin to turn golden brown. Let cool 10 minutes before transferring to a wire rack to cool completely.