To begin, preheat your oven to 400°F (205°C) and line one or more baking sheets with parchment paper or a silicone baking mat.
In a medium dry skillet, add the chopped pecans and toast over medium heat until fragrant. Immediately remove from heat and transfer pecans to a clean bowl to stop roasting. Put aside.
2 cups of pecans
In a large mixing bowl (or using your stand mixer), cream the butter, brown sugar, and white sugar on low speed. Once blended, increase the speed to medium and beat the mixture until smooth and soft.
Add the eggs, one at a time, beating between each addition. Next, mix the vanilla, cinnamon, baking powder, baking soda, and salt. Mix until it becomes homogeneous.
3 large eggs 1 tablespoon vanilla extract 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon
Next, gradually add the all-purpose flour and whisk until just combined.
3 cups of all-purpose flour
Use a rubber spatula to gently fold in the rolled oats, chocolate chips, and shredded coconut.
3 cups semi-sweet chocolate chips 2 cups coconut flakes 2 cups unsweetened shredded coconut 3 cups old-fashioned oats
Roll the dough into evenly sized balls (about 1/2 cup of dough each) and spread them out on the prepared baking paper.
Bake at 400 F (205 C) for 15 to 17 minutes, flipping cookie sheets halfway through. If you are making smaller cookies, adjust the baking time accordingly.
Once the tops begin to brown, remove the cookies from the oven and let them cool on the pans for 15 minutes before transferring them to a wire rack to cool completely.
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