Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans.

Combine flour, cocoa, baking soda and salt. Mix.

Add egg and vanilla to butter mixture and beat for another minute.

Add flour mixture to butter and slowly mix until combined.

Add coconut, pecans and chocolate. Mix till combined.

Form two logs over parchment paper, roll, and wrap in plastic.

Slice logs in 1/4-inch medallions. If they break reconstitute them with the palm of the hands.
Place them an inch apart. Slightly flatten them.

Bake for 10 minutes. Leave on sheets for a couple of minutes. Then cool on wire rack. Cookies will freeze well once cooled completely.