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1
Position racks in the top and bottom thirds of the oven; preheat oven to 375.
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2
Line two large baking sheets with parchment paper; set aside.
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3
In a bowl, whisk the flour, baking soda, and salt until combined; set aside.
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4
Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water; stir until half the chocolate has melted, then remove the double boilers top half from the heat and continue stirring until all the chocolate has melted; cool for 5 minutes.
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5
Meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute.
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6
Add in the sugar; continue beating until light and fluffy but still somewhat grainy, about 1 more minute.
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7
Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next.
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8
Beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth.
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9
Turn off the beaters; add in the prepared flour mixture, then beat at a very low speed until a soft, pliable dough forms; let mixer beat in the coconut and pecans at a very low speed, just until distributed.
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10
Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
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11
Bake for 7 minutes, then reverse the sheets top to bottom and back to front.
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12
Continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch.
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13
Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
