Preheat oven to 350 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Gradually add flour, beating well after each addition. Using a wooden spoon, stir in the oats, flaxseed meal, and cocoa powder. Stir in chopped chocolate, 1/3 cup coconut and 1/3 cup pecans (dough will be thick).
Drop dough by rounded teaspoons, place 2-inches apart onto parchment lined baking sheets. Sprinkle tops with additional chopped pecans and coconut. Bake for 8 to 10 minutes or until edges are just firm and tops are set. Let cookies cool on the baking sheet.
To Store: Layer cookies between sheets of waxed paper in an airtight container, cover. Store at room temperature for 2 days or freeze for up to 3 months.