Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper

Toast shredded coconut and pecans on a sheet pan in preheated oven for 5-7 minutes until lightly golden.

In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt. Set aside.

In a large bowl, combine the browned butter, dark brown sugar, maple syrup, vanilla extract, and milk or heavy cream. Mix until smooth and well combined.

Add the egg and egg yolk, mixing just until incorporated. Do not overmix.

Gradually add the dry ingredients to the wet ingredients, mixing only until no dry flour streaks remain.

Fold in the chocolate chips, shredded coconut, and chopped toasted pecans until evenly distributed throughout the dough.

Cover the dough and refrigerate for at least 1 hour, or up to overnight. Chilling allows the flavors to develop and helps prevent the cookies from spreading too much during baking.

Scoop the chilled dough onto the prepared baking sheet, spacing the cookies a few inches apart.

Bake for 12–14 minutes, or until the edges are lightly browned and the centers still appear slightly underbaked.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.