Ingredients
Method
- Line two large baking sheets with parchment paper or wax paper and set them aside. Have your pecan pieces, shredded coconut, and oats measured and ready to go before you start cooking.
- In a medium saucepan over medium heat, combine the butter, granulated sugar, brown sugar, and whole milk. Stir to combine and bring to a full rolling boil, stirring frequently.
- Once the mixture reaches a full rolling boil, set a timer for exactly 2 minutes and continue to stir constantly. Do not reduce the heat — keep it at a consistent boil for the full 2 minutes.
- Remove the saucepan from the heat immediately after 2 minutes. Stir in the vanilla extract and salt.
- Quickly fold in the chopped pecans, shredded coconut, and quick-cooking oats. Stir until everything is well combined and evenly coated.
- Working quickly, drop rounded tablespoon-sized mounds of the mixture onto the prepared baking sheets using a cookie scoop or two spoons. Space them slightly apart.
- Allow the cookies to sit at room temperature for 25 to 30 minutes, until completely firm and set. If needed, refrigerate for 15 minutes to speed up the process. Serve and enjoy!
Nutrition
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Nutritious Swap: To boost the nutritional value, substitute up to half the oats with ground flaxseed or use a mix of chopped walnuts and pecans for added omega-3 fatty acids.
Sweetness Tip: If you prefer a less sweet cookie, use unsweetened shredded coconut (as listed) and reduce the granulated sugar by 2 tablespoons. The cookies will still set properly and have a balanced, nutty flavor.