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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients and mix just until combined.
Fold in shredded coconut and toasted pecans until evenly distributed.
Chill dough for 20–30 minutes for thicker cookies.
Scoop 2-tablespoon portions onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are golden brown and coconut is lightly toasted.
Cool on baking sheet for 5 minutes before transferring to a wire rack.