2 cups sweetened shredded coconut
1 1/2 cups granulated sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tsp vanilla extract
1/2 tsp salt
Line a couple of cookie sheets with waxed paper; set aside.
In a large saucepan over medium-high heat, stir together both sugars, milk, corn syrup and butter until melted and smooth. Bring to a boil; cook 3 minutes and remove from the heat. Stir in the vanilla extract and salt. Fold in the pecans and coconut until incorporated; continue stirring 3 to 4 minutes until the mixture begins to cool.
Once mixture has thickened, use a tablespoon to drop cookies onto the prepared cookie sheets.
Allow to completely cool and set before serving. May be placed in the refrigerator or freezer for a few minutes to aid in cooling, if necessary.