Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
- Line a baking sheet with parchment paper or wax paper and set aside.
- In a medium saucepan over medium heat, combine the sugar, butter, and milk.
- Stir constantly until the butter is melted and the mixture comes to a gentle boil.
- Once boiling, continue to cook for about 2 minutes, stirring constantly to prevent scorching.
- Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans until fully combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Allow the cookies to cool and set at room temperature for 20–30 minutes, or until firm.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for a firmer texture.
Tips and Variations
- For deeper flavor, lightly toast the pecans before adding them.
- Add a pinch of salt to balance the sweetness.
- For a caramel-like finish, let the sugar mixture boil for an extra 30 seconds, stirring constantly.