Preheat the oven to 350°F. Line one or two baking sheets with parchment paper (this recipe makes about 22–24 cookies; use two sheets if you have them).

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using an electric hand mixer), add the 10 Tbsp softened unsalted butter and ½ cup packed brown sugar. Cream on medium–high speed until light and fluffy, about 2–3 minutes.

Scrape down the sides of the bowl with a rubber spatula. Add the 2 large eggs, one at a time, beating briefly after each addition until combined. Add the 1.5 tsp pure vanilla extract and mix until incorporated. Scrape the bowl again.

In a separate bowl, whisk together the dry ingredients: 1 ⅓ cups finely ground almond flour, ½ cup quick oats, ½ tsp ground cinnamon, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp sea salt.

Add the dry ingredient mixture to the mixer bowl. Beat on medium speed just until the dough is evenly combined, thick, and sticky. Do not overmix.

Fold in the mix-ins by hand or on low speed: ⅔ cup chopped raw pecans, ⅔ cup unsweetened shredded coconut, and 1 cup semi-sweet chocolate chips, until they are evenly distributed through the dough.

If the dough seems very sticky and hard to portion, refrigerate it for at least 15 minutes. If it is manageable, you can proceed to baking immediately.

Use a spoon or cookie scoop to portion mounds of dough onto the prepared baking sheet(s), leaving about 2 inches between each mound to allow for spreading. (For regular-sized cookies bake times below are appropriate; for larger cookies space them accordingly.)

Bake at 350°F for 8–13 minutes, depending on cookie size: 8–11 minutes for regular-sized cookies, 11–13 minutes for large cookies. Bake until the edges are golden brown but the centers may still look slightly soft.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 10–15 minutes so they set. Once firm enough to move, transfer cookies to a wire rack to cool completely. Moving them while too warm may cause them to crumble.