Espresso and Lime

0 Preheat your oven to 350 degrees
4 In a large bowl, cream together 2 sticks of room temperature butter with 1 cup of granulated sugar and 1 cup of brown sugar using either an electric hand mixer or stand mixer
5 Add 3 large eggs and 1 teaspoon of vanilla extract and mix until creamy
6 Sift in 2 cups of all purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking soda and 1 teaspoon of salt
7 Mix using a silicone spatula until all of the ingredients are fully incorporated
8 Add 1 1/2 cups of chocolate chips, 1 1/2 cups of coconut flakes and 1 1/2 cups of chopped pecans and mix until they are just combined
9 Place heaping tablespoons of cookie dough about 2 inches apart onto parchment lined baking sheets
10 Gently press the dough out to flatten it a bit into the shape of a thick disk
11 Bake at 350 degrees on a center rack for about 10 minutes
12 Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies directly onto a cooling rack
13 Store the cookies in an airtight container at room temperature