INGREDIENTS

• 2 cups pecans
• 2 cups sweetened shredded coconut
• 1 1/2 cups sugar
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 1/2 cup light corn syrup
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

PREPARATION

1. In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
2. Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
3. Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets.
4. Let set completely (freezing if necessary), then enjoy!