Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Begin by lining a large baking sheet with parchment paper or a silicone mat.
- Melt ½ cup of unsalted butter over medium heat, then stir in 1 cup of packed brown sugar and ½ cup of sweetened condensed milk.
- Bring to a gentle boil, stirring continuously for about 3 minutes until well-combined and bubbly.
- Remove from heat and stir in 1 teaspoon of vanilla extract, a pinch of salt, and ½ teaspoon of ground cinnamon.
- Fold in 1 cup of shredded coconut and 1 cup of chopped pecans into the melted mixture.
- Next, stir in 2 cups of quick oats until the mixture becomes thick and somewhat sticky.
- Using a spoon, drop heaping spoonfuls onto your prepared baking sheet.
- Allow the cookies to set at room temperature for at least 20 minutes.
- Transfer to an airtight container for storage.
Nutrition
Notes
Allow cookies to cool fully before storing to maintain a chewy consistency.
