Preheat oven to 350 degrees.

In an electric mixer fitted with a beater, beat sugars and margarine until creamy. Add the eggs, ground almonds, potato starch and mix again until incorporated. Add the chopped pecans, coconut flakes and chocolate chips and mix by hand until incorporated into the dough.

Roll into walnut sized balls and place onto a lined cookie sheet, leaving at least two inches on each side to flatten. Bake for 12–14 minutes. Cookies will be soft but they harden slightly as they cool.