Preheat the oven to 350°F (175°C).

Cream the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy.

Beat in the eggs one at a time, ensuring each is well mixed before adding the next.

In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.

Stir in the shredded coconut and chopped pecans.

Drop rounded balls of dough onto a lined baking sheet.

Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.