Preheat the oven to 350F. Line cookie sheets with parchment paper or butter them.

On a piece of wax paper, combine the flour, baking powder, and salt. In a large bowl, cream the butter with an electric mixer, add the sugar, and beat until fluffy. Beat in the eggs and vanilla, then add the melted chocolate and beat well. Add the flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and chocolate chips. Drop the dough from a teaspoon onto the prepared cookie sheets, leaving
about 2 inches between each cookie. Press a pecan half on top of each cookie. Bake in the middle of the oven for 10 to 13 minutes, or until set. 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.