Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Melt butter in a small saucepan over medium heat until it foams and turns a deep golden-brown with a nutty aroma. Remove from heat and let cool slightly.

In a large bowl, stir the brown sugar and granulated sugar into the cooled brown butter until combined.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Fold in the shredded coconut and chopped pecans until evenly distributed.

Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until edges are golden brown and centers are set.

Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.