In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar until fluffy.
Beat in the 2 eggs, additional egg yolk and vanilla extract. (Be sure that you don't add in 3 whole eggs).
With the mixer on a low speed, mix the flour mixture into the butter mixture about ½ at a time.
Mix in the oats.
`Stir in the chopped coconut, chopped pecans and 1 ¼ cups chocolate chips (you'll reserve the extra ¼ cup for the tops of the cookies).
Cover the bowl with plastic and refrigerate the dough for at least 2 hours, or up to 48 hours.
When ready to bake, preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or baking mats.
Take the dough out of the fridge. If it's been in the fridge overnight, let it sit on the counter for 10-15 minutes before forming the dough into balls.
Form the dough into balls with about 3 tablespoons of dough each. Place at least 2 inches apart on the lined cookie sheets.
Bake 1 tray of cookies at a time in the middle rack of the oven for 12-14 minutes, or until the tops look set. Remove from the oven and optionally place a few extra chocolate chips on top of each cookie.