Toast the pecans and shredded coconut in a 350 F oven for 5 minutes
Add the toasted mixture to the bowl of a food processor with the remaining ingredients and process until the mixture starts to form a ball.
Using a small ice cream scoop or tablespoon, shape the dough into cookies and place on a baking sheet.
Refrigerate for 1 hour until set. Store in an airtight container for up to 7 days.
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