Preheat your oven to 375 F and line baking sheets with parchment paper or a silicone baking mat.

Melt the butter in a large microwave-safe bowl, then add the packed brown sugar and stir until well blended. Let this mixture stand for about 5 minutes.

Add one large egg and an extra egg yolk to the mixture, stirring until fully combined. Then, add the tablespoon of vanilla extract.

Incorporate the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt into the wet mixture, stirring until just combined.

Fold in the sweetened shredded coconut, chopped pecans, and semisweet or German chocolate chunks.

Using a medium cookie scoop, drop scoops of dough onto the prepared cookie sheets, leaving about 2 inches between each scoop.

Bake in the preheated oven for about 8-12 minutes, until the edges are set but the centers are still soft. Let cool on the cookie sheet for about 5 minutes before transferring to a wire rack.