Preheat oven to 400 degrees.

Cream the coconut oil and sugar using an electric mixer. add egg and vanilla and mix well.

Add flour and shredded coconut to bowl, then sprinkle sea salt and baking power evenly over the surface of dry ingredients. Mix on low speed until incorporated.

Add chocolate chips and pecans and continue on low speed until well mixed.

Use a mini ice cream scoop to scoop batter onto two cookie sheets (I overfill my scoop by at least 50% to make nice, tall mounds of the batter for a fluffier cookie)

Bake for 8 minutes or until edges begin to brown.