Preheat your oven to 350°F (175°C).

In a medium saucepan over medium heat, melt the unsalted butter, stirring continuously until it turns golden brown and develops a nutty aroma, about 5-6 minutes.

In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in your browned butter and mix until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined.

Gently fold in the shredded coconut and chopped pecans.

Using a cookie scoop or tablespoon, drop dough onto a parchment-lined baking sheet, leaving enough space between each cookie.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to racks to cool completely.