Spread the pecans out on a small baking sheet and place in the preheated oven. Toast until fragrant, 5-10 minutes.
Remove from the oven and let cool slightly. Then chop in a food processor until finely ground. Set aside.
In an electric mixer, cream the butter to ensure it is soft. Add prepared pecans, powdered sugar, coconut, flour, and vanilla. Mix until completely combined.
To make fingers, take a little dough and roll into a thin log. The cookies expand slightly so for fingers, roll to a ½-inch diameter.
Cut to the desired length and shape knuckles and finger lines or leave in plain log shapes. Add a sliced almond for a fingernail.
Place on a parchment-lined baking sheet and bake for 20-25 minutes. The cookies will be slightly puffed and golden on the bottom.
Cool on pan for 5 minutes then move to rack to cool completely.