1 cup unsalted butter melted until browned.
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs at room temperature
1 large egg yolk at room temperature
2 teaspoons pure vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups old-fashioned oats
3/4 cup sweetened flaked coconut
1/2 cup pecans, roughly chopped plus more for decorating
12 ounces semi-sweet chocolate chips
1 teaspoon sea salt (optional)

Preheat oven to 350 (F).
Line two large baking sheets with parchment paper.
In a large bowl using a whisk, beat together the browned butter and both sugars until well combined.
Whisk in the eggs and yolk, beating until well combined.
In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
Fold the dry ingredients into the wet ingredients, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.
Bake in preheated oven for 12 minutes, or until cookies are golden and firm at the edges.
Sprinkle with sea salt, if desired.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.