Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Line a large baking sheet with parchment paper or lightly grease it with butter to prevent sticking.

In a large mixing bowl, add butter, brown sugar, and the granulated sugar.

Use a stand or hand mixer to beat the mixture on medium-high speed for 1-2 minutes or until it becomes light and fluffy.

Crack an egg and add vanilla essence to the mix, and mix until well combined.

Sift in all-purpose flour, baking soda, and cinnamon into the wet mixture. Fold in until just combined.

Add the shredded coconut and chopped pecans. Stir in with a spoon or spatula until evenly mixed.

Cover the dough and transfer it to the refrigerator to chill for 30 minutes before baking.

Scoop out the cookie dough using a medium scoop.

Place the cookie balls onto the prepared baking sheet, making sure they are evenly spread out.

Bake the coconut pecan cookies in the preheated oven for 10-12 minutes or until the edges are slightly golden.

Once baked, remove the tray from the oven and let the cookies rest on the tray for 5-10 minutes.

Transfer the cookies to a cooling rack and allow them to come to room temperature.

Take a bite and enjoy the toasty coconut, warm cinnamon, and buttery pecans in every mouthful!