Preheat the oven to 350℉ and prepare a baking sheet by greasing it with butter or lining it with parchment paper, tin foil or a silicone baking mat.
In a large bowl, add the butter and brown sugar. Using a hand mixer, mix on medium-high for 1-2 minutes or until creamed together. Add the white granulated sugar and mix again until incorporated.
Add the egg and vanilla extract and mix. Add the all purpose flour, salt and baking soda and mix for the last time.
Using a wooden spoon or spatula, fold in the shredded coconut and chopped pecans until they are just incorporated.
Using a cookie scoop or spoon, distribute 1-2 tbsp of dough onto the prepared baking sheet, making sure they are evenly spread apart. You can even add some pecan pieces on top of each cookie to be extra fancy!
Bake for 10-12 minutes. The cookies will look slightly underbaked but remove them from the oven at this time and allow them to cool for 5-10 minutes. As long as the bottoms of the cookies are a light golden brown, they are done! Enjoy!