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

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

Combine butter and sugars. Beat for two minutes.

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.

Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary.

Preheat oven to 350F. Line two cookie sheets with parchment paper.

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.