• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.

Toast Pecans and Coconut

• The first step is toasting the pecans and coconut. You can do it a number of ways. The first is to place pecans on the baking sheet and bake for 6 to 8 minutes or until they start to release their oil (become shiny). Remove from the oven and toss with the teaspoon of butter. Sprinkle with salt and let cool. Chop.
• Wipe the rimmed baking sheet clean and lay the coconut on it. Toast for about 6 minutes or until it is golden around the edges. Let cool.
• Alternatively, you can just toast the pecans and coconut in a big skillet, stirring often and keeping an eye on it. Give the pecans a head start because coconut usually toasts quickly.

Make the Dough

• In large bowl, using an electric mixer, beat the cool butter, brown sugar and granulated sugar until creamy. Beat in the egg and vanilla until they are combined.
• In a separate bowl, mix together the flour, baking powder, baking soda and salt.
• By hand or using lowest speed of the mixer, stir in the flour mixture.
• Add chocolate chips, toasted pecans and coconut to the dough and stir well.
• Using a (generously!) heaping tablespoon, scoop up 15 mounds of dough. You can bake them immediately, or scoop them onto a foil lined tray, chill, and bake as needed.
• Arrange about 3 inches apart on foil-lined baking sheets. Bake one sheet at time for 12-14 minutes or until cookies are golden brown.
• Let cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.