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Line a baking tray and preheat oven to 350°F (180°C)*.
Add the margarine, brown sugar, and granulated sugar to a large bowl. Whip with an electric hand mixer or cream using a fork.
Add the applesauce, flaxseeds, cinnamon, vanilla, baking powder, baking soda, and salt. Whip again, until everything is well combined.
Add the flour, oats, and shredded coconut. Gently fold these into the dough with a spoon until partially combined.
Fold in the pecans and chocolate chips. Stir again until just combined, but try not to over-mix.
Scoop up a ¼ cup of the dough and roll it into a ball. Then flatten to create a cookie that's about 1½ cm thick**.
Place the cookies on the prepared baking tray, leaving about 3 cm space between each cookie. If desired, press some chocolate chips or chopped pecans onto the top of each cookie before baking.
Bake in the centre rack of the oven for 12 - 14 minutes, or until lightly golden. Let the cookies rest for a few minutes on the baking tray before transferring them to a wire rack to cool completely. Enjoy!