2 sticks unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 large eggs
1 tsp each baking soda and salt
1 1/2 cups all-purpose flour
2 cups old fashioned oats
1 1/4 cups sweetened flaked coconut
8 oz semisweet chocolate chunks
1 cup coarsely chopped toasted pecans
1. Heat oven to 375*F. Beat butter, sugars, and vanilla in a large bowl with electric mixer until fluffy. Beat in eggs, baking soda and salt until blended. On low speed, beat in flour just until blended.
2. Stir in oats, 1 cup of flaked coconut, all of the chocolate chunks and chopped pecans. Using 2 tbsp dough for each cookie, drop mounds 2 inches apart onto un-greased baking sheets. Sprinkle tops with the rest of the coconut.
3. Bake 11-13 minutes until golden on bottoms and around edges. Cool on baking sheet 2 minutes before removing to wire rack to cool completely.