Preheat oven to 350 degrees F. Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake for 6 to 8 minutes or until toasted, watching very closely so they do not burn. Set aside to cool.

In a large mixing bowl, beat together 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, white, dark, and holiday chocolate chips, dried cranberries and toasted coconut and pecans.

Drop by rounded teaspoonfuls onto parchment covered baking sheets. Bake at 350 degrees F for about 10-12 minutes or until browned. Remove to wire racks to cool.