Preheat the oven to 350°F. Butter a 10 x 15-inch jellyroll pan. Set aside.
Spread the chopped pecans and shredded coconut on a baking pan. Toast in the oven for 6-8 minutes just until golden. Set aside to cool.
Use a whisk to sift together the flour, baking powder, baking soda and salt in a medium-size mixing bowl.
In a separate bowl, mix together the melted butter, granulated sugar, brown sugar and vanilla.
Add the sifted dry ingredients to the butter and sugar stirring until fully moistened.
To the cookie dough, add mini chocolate chips, pecans, toasted coconut and toffee bits. Mix until evenly distributed. The mixture should be moist but may appear crumbly.
Press evenly into the jelly roll pan leaving space around the edge for expansion.
Bake for 20-22 minutes until golden. Cool completely in the pan on a baking rack.
Break into random size pieces. Store tightly covered at room temperature.