1. Preheat the Oven and Prepare the Baking Sheet  

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

2. Cream the Butter and Sugar  

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. You can use a hand mixer or stand mixer for this. The butter should be at room temperature to ensure easy mixing.

3. Add the Eggs and Vanilla  

Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This step adds depth of flavor to the dough.

4. Mix the Dry Ingredients  

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overwork the dough, or your cookies may become too dense.

5. Fold in the Coconut and Pecans  

Gently fold in the shredded coconut and chopped pecans. This is where the flavor really comes together — the coconut adds a chewy texture, while the pecans give a nice crunch.

6. Shape the Dough  

Use a tablespoon or cookie scoop to form small balls of dough. Place them about 2 inches apart on the prepared baking sheet to give them space to spread while baking.

7. Bake the Cookies  

Bake in the preheated oven for 10–12 minutes or until the edges of the cookies are golden brown. Keep a close eye on them, as oven temperatures can vary.

8. Cool and Serve  

Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a cold glass of milk or your favorite hot beverage!