In a large saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Heat over medium-high heat, stirring continuously until smooth and fully combined.
2. Boil
Bring the mixture to a boil and let it cook for 3 minutes, stirring frequently to prevent sticking.
3. Add Flavorings
Remove from heat and stir in vanilla extract and salt until fully incorporated.
4. Mix in Nuts and Coconut
Gradually add the shredded coconut and pecans, mixing thoroughly to ensure even distribution. Stir continuously for 3–4 minutes as the mixture cools and thickens slightly.
5. Shape the Cookies
Using a tablespoon or small scoop, drop portions of the mixture onto wax paper-lined baking sheets.
6. Set
Allow cookies to set at room temperature until firm. For faster results, place the baking sheets in the freezer until solid.
Tips & Variations
