Preheat the oven to 350 degrees.

Place the coconut and pecans on a baking sheet and toast in the oven for 6-8 minutes, stirring once, until golden and fragrant. Set aside to cool.

Cream together the butter and brown sugar in a large bowl. Add the eggs and vanilla and beat until well combined.

Stir in the flour, oats, baking powder, baking soda, and salt and mix until well combined.

Stir in the coconut, pecans, chocolate chips, and cherries until well distributed.

Refrigerate the dough for 2 hours or overnight or if you're in a hurry, drop Tablespoons of dough onto a parchment lined baking sheet and place them in the freezer for 15 minutes before baking.

When ready to bake, drop Tablespoons of dough onto a parchment lined baking sheet, about 2 inches apart. Bake for 11-13 minutes or until cookies are golden on the edges and mostly set. Remove from the oven and allow to set up completely on the baking sheet. Store cooled cookies in an airtight container.