Prepare your ingredients: Before starting, make sure all your butter is at room temperature. This ensures everything combines smoothly and your cookies bake evenly. Preheat your oven to 350°F and line the baking sheets with parchment paper.

Mix dry ingredients: In a small bowl, combine flour, salt, coconut sugar, and baking soda. Set aside.

Cream butter, eggs, and sugars: In a large bowl, use an electric mixer or stand mixer to cream the unsalted butter, eggs, and coconut sugar until light and fluffy. Beat until well combined. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.

Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as too much flour can lead to dry cookies.

Add coconut and pecans: Finally, fold the sweetened shredded coconut flakes and chopped pecans in and mix well.

Scoop the dough: Use a cookie scoop or tablespoon to form cookie dough balls and place them on the prepared large baking sheet, spacing them about 2 inches apart.

Bake the cookies: Bake the cookies in the oven for 10-15 minutes or until the edges are golden brown and the centers are still slightly soft. Press a couple of pecans on each cookie at the 10-minute mark for garnish. For a chewy center, do not overbake.

Cool and enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!