Spread pecans on a baking sheet and toast at 350F for 6-8 minutes until fragrant. Let cool, then chop roughly. Line two baking sheets with parchment paper.

In a medium saucepan over low heat, melt butter and semisweet chocolate together, stirring constantly until smooth. Remove from heat and whisk in cocoa powder until no lumps remain. Let cool 5 minutes so it won't cook the eggs.

Whisk both sugars into the warm chocolate mixture until combined. Add eggs one at a time, whisking well after each, then stir in vanilla. The mixture should look glossy and thick.

In a separate bowl, whisk flour, baking powder, and salt. Fold into the chocolate mixture with a spatula until just combined - do not overmix. The dough will be soft and sticky, almost like brownie batter.

Gently fold in toasted pecans and shredded coconut until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop dough 2 inches apart onto prepared sheets - these spread. Bake at 350F for 10-12 minutes until tops look set and crackled but centers still feel slightly soft. They will look underdone; that's what makes them fudgy.

Let cookies rest on the baking sheet for 8 minutes - they need this time to firm up. Then transfer to a wire rack to cool completely. The centers will sink slightly as they cool, creating that signature fudgy texture.