Begin by melting the unsalted butter in a small saucepan over low heat until fully liquid. Allow to cool in the fridge for about 15 minutes.

In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, whisk together the cooled butter with both sugars until smooth and creamy. Incorporate the egg and vanilla extract, mixing until well blended.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. The dough should remain slightly lumpy.

Gently fold in the shredded coconut and toasted pecans using a spatula until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes to enhance flavors and shape.

While the dough chills, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Once chilled, use a medium cookie scoop to portion the dough onto the baking sheet, leaving enough space between each scoop.

Bake for 9-11 minutes until the edges are lightly golden brown. Remove from oven when edges appear set but centers are still soft.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.