Ingredients
- 2 cups of
pecans
- ▢2 cups of
sweetened shredded coconut
- ▢1
1/2 cups of granulated sugar
- ▢1 cup of
brown sugar
- ▢1/2 cup of
evaporated milk
- ▢1/2 cup of
light corn syrup
- ▢1/2 cup or
one stick of unsalted butter
- ▢1 teaspoon of
vanilla extract
- ▢1/2 teaspoon of
salt
Instructions
- In a
sizeable saucepan, combine the granulated sugar, brown sugar, evaporated
milk, corn syrup, and unsalted butter. Heat over medium-high temperature,
ensuring continuous stirring until the mixture is thoroughly combined and
has achieved a uniform consistency.
- Allow
the mixture to reach a boil and maintain this state for a duration of 3
minutes. Following this, remove the saucepan from the heating source.
- Immediately
introduce the vanilla extract and salt to the mixture, ensuring thorough
integration.
- Gradually
introduce the shredded coconut and pecans to the saucepan. Ensure the
ingredients are evenly distributed throughout the mixture by stirring
continuously for an additional 3-4 minutes. The mixture will begin to cool
and thicken slightly during this time.
- Once
the desired consistency has been reached, proceed to portion out the
mixture using a tablespoon or a small scoop. Deposit each portion onto
baking sheets that have been previously lined with wax paper.
- Allow
the cookies to solidify at room temperature. For expedited setting,
consider placing them in the freezer. Once solidified, the cookies are
ready to be served.
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