01 -
In a large saucepan, combine the sugar, corn syrup, evaporated milk, and salt over medium heat. Stir continuously until the mixture begins to boil. Let it boil for 3-5 minutes until slightly thickened.
02 -
Remove the saucepan from the heat and stir in the butter, vanilla extract, pecans, and shredded coconut until fully combined and the butter has melted.
03 -
Drop heaping tablespoons of the mixture onto a parchment-lined baking sheet. Space them out slightly to allow for spreading.
04 -
Let the cookies cool at room temperature for about 30 minutes or refrigerate to set faster.