1-First, preheat your oven to 350°F and line a baking sheet with parchment paper to keep things from sticking.

2-Toast the shredded unsweetened coconut in a dry skillet or oven for 3 to 5 minutes until it’s golden and fragrant, then let it cool a bit.

3-Mix the melted butter with the granulated sugar and light brown sugar until smooth and creamy.

4-Blend in the egg, egg yolk, and vanilla extract until everything is well combined.

5-In another bowl, fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt until mixed through.

6-Stir in the chopped pecans and the toasted coconut, but save some coconut for later rolling.

7-Chill the dough in the fridge for about 1 hour to help it hold its shape.

8-Scoop out 1 ½ tablespoon portions, roll them in the reserved toasted coconut, and top with a pecan half if you like.

9-Bake at 350°F for 10 to 13 minutes until the edges turn golden, then let them cool on the sheet for a few minutes before moving to a rack.