Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Mix in eggs and vanilla and beat another minute.

In another bowl combine the flour, salt, baking soda, cinnamon, and coconut. Slowly add the dry ingredients into the wet and beat until combined. Add the chocolate chips, oats, and pecans and mix gently until just incorporated.

Place one inch balls of dough on the prepared cookie sheets. If you want a flatter cookie, gently flatten each mound with the palm of your hand. If you leave them big and puffy you may need to bake them a few minutes longer. Bake 10-12 minutes or until just beginning to brown. Let cool for several minutes on the cookie sheet before removing to a cooling rack to cool completely.