Ingredients
- 1 cup pecan halves
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
If you don’t have pecans on hand, walnuts make a lovely substitute, and for a dairy-free version, coconut milk can replace evaporated milk.
Instructions
- Begin by preparing a cookie sheet with parchment paper or a silicone mat. This will prevent the cookies from sticking and make cleanup a breeze.
- In a medium saucepan over medium heat, combine the granulated sugar, brown sugar, butter, evaporated milk, and salt. Stir continuously as the mixture comes to a gentle boil.
- Once boiling, allow the mixture to cook for about 3 minutes. This is where the magic happens — it reminds me of watching my abuela skillfully judge the perfect moment for her sweets.
- Remove the pan from heat and stir in the vanilla extract, pecans, and shredded coconut until fully combined.
- Using a tablespoon, drop spoonfuls of the mixture onto the prepared cookie sheet, spacing them about an inch apart. Work quickly, as the mixture will begin to set as it cools.
- Allow the cookies to cool completely, about 30 minutes, until they are firm to the touch. You can speed this up by placing them in the refrigerator if you’re impatient like me!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International