Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.

Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.

Bake in the preheated oven until edges start to brown slightly, about 8 minutes.