In a mixing bowl, add the cubed butter and ⅓ cup powdered sugar and cream together until smooth and creamy.
Add ¾ tsp vanilla extract and ¼ tsp salt. Mix the flour in ½ cup at a time and mix together. Mixture will be crumbly, you may need to use your hands to get the mixture to stick together.
Mix in the chopped pecans and toffee bits.
Shape the dough into a log approximately 6 inches long with a diameter around 1.5-2". Make sure to compress the mixture to make sure there's no air bubbles or gaps.
Wrap log in plastic wrap and refrigerate for approximately 1 hour.
Preheat the oven to 350° 10 minutes before slicing the cookies.
Remove the log from the fridge, and slice into ⅓" rounds. Lay onto a baking sheet lined with parchment paper, with approximately 2" between cookies.
Bake 12-16 minutes or until the edges of the cookies are just barely browned. Feel free to tidy the edges with a knife while they're still warm from the oven.
Transfer to a wire rack or the counter and allow to cool. Meanwhile, in a small bowl add the chocolate chips and coconut oil. Microwave 30-45 seconds and mix together until mixture is melted.
Drizzle over the cooled cookies, and sprinkle on any extra pecan bits as desired.