Prepare the butter:
In a small bowl, melt the butter and let it cool in the fridge for about 15 minutes.
Mix the dry ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Combine the wet ingredients:
In a large mixing bowl, whisk the cooled melted butter, light brown sugar, and granulated sugar until smooth and well combined. Add the egg and vanilla extract, and whisk again until smooth.
Mix the wet and dry ingredients:
Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the shredded coconut and toasted pecans until evenly distributed.
Chill the dough:
Cover the cookie dough and refrigerate for 30 minutes while preheating the oven.
Preheat the oven:
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Form the cookies:
Using a medium cookie scoop (about 2 tablespoons), scoop the dough into balls and place them on the prepared baking sheet, spacing them about 3 inches (8 cm) apart.
Bake the cookies:
Bake at 375°F (190°C) for 9-11 minutes, or until the edges are set and the cookies are a light golden brown.
Reshape (optional):
If needed, reshape the cookies by placing a biscuit or cookie cutter slightly wider than the cookies over them and gently nudging the edges into a round shape.
Cool the cookies:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely to room temperature. Enjoy!