Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan, lining it with parchment paper.

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix it into the creamed butter mixture until just combined.

Fold in the shredded coconut, chopped pecans, and melted German chocolate until evenly distributed.

Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes until golden brown and a toothpick comes out with moist crumbs.

Allow the cookie bars to cool in the pan for at least 10 minutes before slicing.