in a microwave- safe dish, melt the coconut oil. stir in the applesauce, vanilla, honey and eggs.
add dry ingredients to wet ingredients. fold in the carrots, coconut, dried cranberries and pecans.
using a measuring cup, scoop ¼ cup portions onto the parchment paper and pat into circular 'cookies'.
bake breakfast cookies for 11-13 minutes, until the tops of the cookies spring back when touched.