Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the old-fashioned rolled oats, shredded sweetened coconut, and chopped pecans using a rubber spatula until evenly distributed throughout the dough.

Drop rounded spoonfuls of dough (about 1.5-2 tablespoons each, or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked. The cookies will set further as they cool.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This helps them firm up and prevents crumbling.

Carefully transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.

Serve warm or at room temperature and enjoy these super soft and chewy oatmeal coconut pecan cookies!