In a large bowl, beat butter and sugar until creamy. Add egg, and vanilla and beat until smooth. Fold in flour, coconut, baking powder, salt, and toasted pecans until a soft dough forms. Divide dough into two parts and form each portion into a 2-in wide log about 6-8 in long. Wrap in plastic wrap and chill at least 2 hours or up to 4 days. (dough may also be frozen up to 1 month)

Once dough is completely firm remove from refrigerator and slice into 1-in thick circles. Place on parchment paper-lined baking sheets. Bake cookies at 350F 8-9 minutes or until edges are slightly browned. Cool cookies on pan 5 minutes then transfer to a wire cooling rack to cool completely. Enjoy!