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Preheat the oven to 350°F. Place the coconut and pecans on a 15x10x1-inch baking pan. Bake for six to eight minutes or until toasted, stirring every two minutes. Set aside to cool.
In a large bowl, cream the butter, brown sugar and sugar until light and fluffy, five to seven minutes. Add the eggs and vanilla, and beat well.
In another bowl, combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture, and beat well.
Stir in the oats, chocolate chips, and cooled toasted coconut and pecans. Editor's Tip: These cookies are intended to be a little flat and crisp, so we don't bother chilling the dough. That said, feel free to cover the cookie dough and pop it in the fridge for about 30 minutes. Chilling will prevent the cookies from spreading as much, resulting in softer, puffier cookies.
Drop the cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake for 12 minutes or until browned. Remove to wire racks to cool. Editor's Tip: Avoid overbaking the cookies. The ideal cowboy cookie is crunchy on the outside and a bit chewy on the inside.