Beat in eggs and vanilla, then add melted choc. and beat well. Add flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and choc. Drop dough from a teaspoon onto prepared cookie sheets, leaving about 2 inches between each cookie. Press pecan half on top of each cookie. Bake in middle of oven for 10 to 13 mins.
Transfer cookies to wire racks to cool.
Store in airtight containers for up to 1 week or in the freezer for up to 2 months. Beat margarine and sugars together until creamy. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a crisp cookie. Beat until smooth and light.