Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
In a stand mixer beat the butter until soft.
Add the brown and white sugar and beat together, scraping sides of pan to incorporate all.
Add the 2 large eggs and mix again.
Scrape sides of bowl to incorporate all.
Add the vanilla.
In a small bowl whisk the gluten free flour, baking soda and salt.
Add dry ingredients and mix well.
Add the coconut and rolled oats and mix for just a minute.
Add the pecans and chocolate chips and mix on low.
I used an ice cream scoop to portion the cookie batter onto the lined cookie sheets.
Bake in oven for 10-12 minutes.
Let cool on rack.