Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream the softened butter with granulated and brown sugars until pale and smooth, about 2–3 minutes with an electric mixer.

Add the eggs one at a time, beating until each is incorporated. Stir in the vanilla.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add the dry mix to the wet ingredients, mixing on low or folding with a spatula until just combined. Don’t overmix.

Fold in the shredded coconut and chopped toasted pecans until evenly distributed.

Drop rounded 1.5-tablespoon scoops of dough onto prepared sheets, leaving 2 inches between cookies.

Bake in the preheated oven for 10–12 minutes, until edges are lightly golden and centers look set but still soft.

Cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.