Bring the mixture to a full rolling boil and let it cook for the full time to make sure the cookies set properly. Stir constantly to prevent burning and work quickly when scooping the cookies as they begin to firm up fast.
Ingredients
1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans
Directions
In a medium saucepan over medium heat, melt the butter. Add brown sugar, granulated sugar, and sweetened condensed milk. Stir constantly and bring to a rolling boil. Boil for 3 to 4 minutes, stirring frequently, until the mixture thickens slightly.
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans until well combined.
Working quickly, drop spoonfuls of the mixture onto a parchment-lined baking sheet. Let cool at room temperature until set, about 30 minutes.
For variations, add a handful of mini chocolate chips or a drizzle of melted chocolate once the cookies are set. You can also use toasted coconut or swap the pecans for almonds or walnuts for a twist on the classic flavor.