In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until fluffy, about 1 minute.
In a separate bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and nutmeg.
Gradually stir dry ingredients into butter mixture until just combined.
Add shredded carrots, pecans, and shredded coconut, stirring until evenly incorporated.
Cover bowl or wrap dough in wax paper. Chill for 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for 11-13 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Pecans can be substituted with walnuts, almonds, chocolate chips, or white chocolate chips.
I recommend toasting the shredded coconut for added depth of flavor. Spread shredded coconut into a thin layer on a parchment lined baking sheet. Bake for about 5 minutes, or until edges begin to lightly brown. Stir and bake for another 2-3 minutes, or until lightly browned. Alternatively, add to a skillet and brown over medium heat for 3-6 minutes, stirring frequently.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.