Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a medium bowl, combine melted unsalted butter and brown sugar, stirring well and letting it sit for about 5 minutes.

Mix in one large egg, an additional egg yolk, and pure vanilla extract until smooth.

Sift in the all-purpose flour, cocoa powder, baking soda, and salt over the wet ingredients and gently mix until just combined.

Fold in the shredded coconut, chopped pecans, and chocolate chunks using a spatula.

Scoop the dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 8 to 12 minutes until edges are set and centers remain puffy.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.