1 1/2 cups shredded coconut

1 cup pecans, chopped

1/2 cup unsalted butter

1 cup packed brown sugar

1/2 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

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In a large saucepan, combine butter, brown sugar, sweetened condensed milk, salt, and cinnamon (if using). Cook over medium heat, stirring constantly until it reaches a gentle boil.
Boil for 2-3 minutes, stirring frequently to prevent burning. Remove from heat.
Stir in vanilla extract, shredded coconut, and chopped pecans until fully combined.
Drop spoonfuls of the mixture onto parchment paper or a silicone baking mat.
Let cookies cool and set at room temperature for at least 1 hour until firm.
Store in an airtight container once cooled.

Substitute pecans with walnuts or almonds for different nutty flavors.

Add mini chocolate chips before forming cookies for a chocolate twist.

Use unsweetened shredded coconut to reduce sweetness.

For a spicy kick, add a pinch of cayenne pepper or chili powder.

Drizzle melted dark chocolate over cooled cookies for extra indulgence.