Preheat oven to 350º F and line a baking sheet with parchment paper. Alternatively, you can grease the baking sheet with a little butter if preferred.
Use a spoon or an electric hand mixer to beat together butter, brown sugar, granulated or cane sugar, eggs and vanilla in a large mixing bowl until well combined.
In another bowl, combine flour, baking soda, cinnamon and salt.
Stir flour mixture into butter mixture, being sure not to overmix.
Fold in oats, pecans and coconut.
Use a cookie scoop (I used a slightly overfilled #40 disher) to scoop out dough. Roll the dough into balls and place the dough balls onto the baking sheet. Alternatively, you can scoop out with your hands and roll into balls that are between 1 ¼" and 1 ½" in diameter. If you find the dough is a bit sticky to work with, refrigerate the dough for about 30 minutes before scooping.
Bake for 10-14 minutes until the edges of the cookies are golden brown.