In a large mixing bowl, cream together butter and sugars. Add the egg, vanilla and beat well.
Next, add the following dry ingredients to the mixing bowl - flour, oats, ground flaxseed meal (if using), baking powder, baking soda and salt. Combine together on a low setting of your mixer.
Finally add the coconut, chocolate chips and pecans. Mix until combined.
Roll the cookie dough into the shape of a log wrapped in parchment or wax paper. Place in the fridge for30 minutes - 12 hours.
Pull the cookie dough from the fridge and place on the counter.
Drop by tablespoonfuls onto a parchment lined baking sheet, spacing about 2 inches apart. If using a cookie scoop, scoop the dough and release it onto the baking sheet. Take your hand and flatten out each cookie. Alternatively, you can use the bottom of a glass/jar and flatten the dough out.
Bake in a 350° F oven for 10 to 12 minutes, until edges of cookies are lightly browned.Let cool on baking sheet for a few minutes, then transfer to a wire rack to continue cooling.
