Preparation

• Position a rack in the center of the oven and heat to 325°F.
• In a large bowl, combine the butter and the two sugars, and stir until smooth. Add the egg and vanilla, and stir until combined.
• Add the flour, baking soda, and salt, and stir to combine. Fold in the coconut, chocolate, and pecans. Transfer to 8 mini (3-1/2-inch) cast-iron skillets (or one heavy-duty 8-inch ovenproof skillet), smooth the tops, and bake on a rimmed baking sheet until the cookies begin to pull away from the side of the pans and the centers look set, 22 to 28 minutes (one 8-inch cookie will take about 10 minutes longer to bake). Let cool slightly before serving.