Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy, about 3-4 minutes.
Step 3: Add the eggs, one at a time, mixing well after each addition, then stir in the pure vanilla extract.
Step 4: In a separate bowl, whisk together the almond flour, quick oats, ground cinnamon, baking powder, baking soda, and sea salt.
Step 5: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Step 6: Fold in the chopped pecans, shredded coconut, and semi-sweet chocolate chips.
Step 7: Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden.
Step 9: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
