Line a large baking sheet (or two smaller sheets) with parchment paper or wax paper. Set aside. This step is crucial, as the cookies will be dropped directly onto this surface to set.
In a separate medium bowl, combine the chopped pecans and shredded coconut.12 Set this mixture next to your stovetop so you can add it quickly later.
Step 2: Make the Caramel Base
In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, evaporated milk, and light corn syrup.13
Place the saucepan over medium-high heat. Stir the mixture constantly until the butter is melted and the sugars are dissolved.
Bring the mixture to a full rolling boil. Once a rolling boil is achieved (meaning it continues to boil even when you stir it), stop stirring.
Allow the mixture to boil for exactly 3 minutes. This timing is critical for the cookies to set correctly—boil too little and they won’t firm up; boil too long and they will be hard and crumbly.
Step 3: Stir and Thicken
Immediately remove the saucepan from the heat.
Stir in the vanilla extract and salt until well combined.
Quickly add the bowl of pecans and coconut to the hot mixture.
Stir vigorously and constantly with a wooden spoon or heat-proof spatula for 4 to 5 minutes. As you stir, the mixture will cool down and begin to thicken.14 This step prevents graininess and ensures a chewy texture.
Step 4: Scoop and Set
Working quickly, use a medium cookie scoop (about 2 tablespoons) or two spoons to drop dollops of the mixture onto the prepared parchment paper.15
Allow the cookies to cool completely at room temperature until they are firm and set, about 30–60 minutes.16
Once fully set, the cookies can be stored or enjoyed immediately!
