von Ingredients
- 2½ cups granulated sugar
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 to 2½ cups chopped pecans
- 2½ cups shredded coconut (preferably unsweetened)
Instructions
1. Prepare Your Workspace
Line baking sheets or your counter with wax paper or parchment. Set aside bowls with the vanilla, chopped pecans, and coconut so they’re ready to use quickly.
2. Make the Syrup Base
In a large, heavy-bottomed saucepan, combine sugar, evaporated milk, corn syrup, and butter.
Heat over medium, stirring gently until the butter has melted and the mixture is smooth.
3. Boil the Mixture
Bring the mixture to a full rolling boil — the entire surface should bubble vigorously.
Boil without stirring for exactly 3 minutes. This is key for texture!
4. Add Pecans, Coconut, and Vanilla
Remove from heat. Immediately stir in the vanilla, pecans, and coconut.
Stir the mixture quickly and continuously for about 4 minutes, until it begins to thicken.
5. Drop onto Wax Paper
Using a spoon or small scoop, drop spoonfuls of the warm mixture onto the prepared wax paper.
Leave space between each cookie. Let them sit at room temperature for 15–30 minutes to set.
