In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.

Mix in eggs one at a time. Add vanilla extract and coconut extract, then beat until combined.

In another bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients into the wet mixture. Stir until just combined.

Fold in rolled oats, shredded coconut, chopped pecans, and white chocolate chips if using.

Use a cookie scoop or spoon to place dough balls onto the prepared baking sheet, leaving space between each cookie.

Bake for 12–15 minutes or until the edges turn golden brown while the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve warm or store for later.