Toast your pecans and coconut. Preheat your oven to 375 degrees. Bake cold pecans for 10-12 minutes or until lightly browned. If they are room temperature, you’ll only need 7-8 minutes. Coconut will only take 5-7 minutes.

Place your butter in a saucepan with a light colored bottom and cook until it foams, then turns golden brown. It can quickly burn, so watch it closely at the end! Place the pan in the refrigerator for about 30-40 minutes or until it starts to solidify. While butter is cooling, preheat your oven to 350°.

Scrape the cooled butter into a large mixing bowl. Add the white and brown sugars and beat till very creamy. Add eggs and vanilla and beat till smooth.

Add the flour to the wet ingredients. Make a well in the top and add the baking powder, soda, salt, and cinnamon. Stir them into the flour.

Add the oats, coconut, pecans, and chocolate chips. Stir dough just until combined. Roll the dough into large balls. Mine were 1.8 ounces each, and about 1 3/4″ across.

Place on lightly greased or silicone lined baking sheets. Press down slightly.

Bake at 350 degrees for about 10 minutes, or until just golden brown around the edges. Let cookies sit on the pan for 3-4 minutes, then remove to wire racks to cool completely.