Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the blueberries, shredded coconut, and pecan pieces. Distribute the ingredients evenly throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.