Ingredients:

2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups shredded sweetened coconut

Directions:

Prepare Your Workspace: Line a baking sheet with parchment paper or wax paper. Set aside.

Cook the Base: In a medium saucepan over medium heat, combine the sugar, butter, and evaporated milk. Stir continuously until the butter melts and the mixture comes to a boil. Let it boil for 3 minutes, stirring frequently to avoid scorching.

Add Flavors and Mix-ins: Remove the saucepan from heat and stir in the vanilla extract. Add the chopped pecans and shredded coconut, stirring until the mixture is fully combined.

Scoop the Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Work quickly as the mixture will start to set as it cools.

Cool and Set: Let the cookies cool at room temperature for 30-45 minutes, or until firm. For faster setting, refrigerate for 15 minutes.

Serve: Once set, transfer the cookies to an airtight container. Store at room temperature or in the refrigerator for up to 1 week.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 140 kcal | Servings: 20 cookies