Put evaporated milk, brown sugar, corn syrup, granulated sugar and butter in a large saucepan. Stir it continuously over medium heat for a smooth and melted texture. Be careful not to burn the sugar

Boil the mixture for approx 3 minutes without stirring or until the mixture reaches the temperature of the softball stage, i.e., 235°F.

Once the mixture attains the soft ball stage, remove the heat.

Add vanilla extract and stir it slowly

Add pecans and coconut into the pan and stir it for 3-5minutes until the thick mixture is attained.

Let the mixture cool slightly

Cover a baking tray with a parchment paper

Put a mixture into a cookie sheet with the help of a cookie scoop

Leave a small gap between cookies.Dust flaked sea salt on cookies and let them cool completely via refrigerator or keeping them at room temperature

Shelf life: 7 days in an airtight container