Preheat oven to 350 deg F. coat baking sheets with cooking spray, line with parchment and spray parchment. Sift flour, baking soda, salt and baking powder into a medium bowl.
Beat butter and sugars until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Slowly add flour mixture, beating until just incorporated. Fold in oats, chocolate pecans and coconut. Dough can be refrigerated for up to three days.
Using a 1-1/2 inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing three inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack and let cool for 5 mins. Transfer cookies to wire rack and let cool. Cookies can be stored up to three days.