Preheat oven to 350 F.

Line a rimmed baking sheet with parchment paper and evenly spread the pecans and coconut out. Bake for 6-8 minutes, until toasted.

In a medium bowl, whisk together the flour, oats, cornstarch, salt, baking powder, cinnamon and baking soda.

In the bowl of an electric mixer, cream the butter and sugar together until fluffy, 3-5 minutes.

Add in the starter, egg and egg yolk, and vanilla extract. Combine until mixed well. It will be lumpy and wet.

Add in the flour mixture and mix until just combined.

Stir in the toasted pecans, coconut and, chocolate chips.

Chill the dough for 1 hour.

Preheat oven to 350 and prepare baking sheets.

Scoop into 2 Tablespoon sized balls and place on the baking sheets.

Wet the bottom of a glass and gently flatten each cookie.

Bake for 10-13 minutes, or until starting to turn golden brown around the edges.

Cool on the pan 5 minutes and then move to a wire rack to cool completely.