Crack eggs into small bowl and beat. Set aside.

Preheat skillet on stovetop on medium-low. Spread coconut evenly into skillet and toast until browned, stirring often until aromatic, around 5 minutes. Keep a close eye on the pan, as it can burn quickly. Remove toasted coconut and set aside.

Then add the pecans and toast according to this recipe.

Preheat oven to 350⁰F and lightly grease or place parchment paper onto three baking sheets. Set aside.

In a medium bowl, combine flour, cocoa, baking soda, and salt, mixing thoroughly.

In a large bowl, cream the butter, brown sugar and granulated sugar. A hand mixer works best.

Add vanilla and eggs and continue mixing.

A cup at a time, add flour mixture into large bowl with butter mixture, gradually blending until well-combined. The dough will be stiff. Using a heavy wooden spoon, fold in the chocolate chips, toasted coconut, and toasted pecans into the batter. Mix well.

Using a teaspoon, drop rounded spoonfuls of batter on prepared baking sheet. Each baking sheet should hold around 1 dozen cookies.

Bake for about 8 minutes. Don't overbake. Since the cookies are dark-colored, you need to use a toothpick to check for doneness. Poke a toothpick into the middle of the cookies; if the cookies come out clean with no batter or crumbs sticking to it, the cookies are done.