Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.

In the bowl of a large stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until creamy. Beat in egg and vanilla until smooth. Add flour, oats, coconut, baking soda, cinnamon, and salt to mixer and beat on medium speed until mixture forms a dough. Stir in pecans and white chocolate.

Shape dough into 1-in balls and place on prepared baking sheets. Flatten balls slightly. Bake cookies at 350F 9-11 minutes until lightly golden (cookies will still appear soft in the middle---this is ok) Cool cookies 5 minutes on baking sheet, then transfer cookies to a wire cooling rack to cool completely. Enjoy!