Place coconut and pecans on a 15 x 10 x 1-inch baking pan. Bake at 350⁰F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, chocolate drops and toasted coconut and pecans. Portion with a #40 scoop onto greased baking sheets. Press a few Peter’s Gibraltar Baking Chunks into each cookie prior to baking. Sprinkle with sea salt. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.