- 2 cups Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup evaporated milk
- 1/2 cup light corn syrup
- 1 stick salted butter (1/2 cup)
- 1 teaspoon vanilla extract
- 2 cups unsweetened flaked coconut
- 2 cups chopped pecans
- 1 teaspoon flaked sea salt
DIRECTIONS
Line a large baking sheet with parchment paper and set it aside.
In a large saucepan over medium heat combine brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir frequently until melted and smooth.
Bring mixture to a boil, and allow to boil without stirring until soft ball stage (235°F) is reached (approximately three minutes).
Once the temperature is reached, remove the pan from heat and slowly stir in vanilla.
Mix in coconut and pecans and stir the mixture for 4-5 minutes, until thickened and cooled slightly.
Using a medium (2- tablespoon) cookie scoop, drop mixture onto prepared cookie sheet.
Sprinkle with flaked sea salt and allow cookies to cool completely, either at room temperature or in the refrigerator. Store airtight for up to 7 days.
Yield: 24 cookies
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