Gather all ingredients. Chop pecans into small pieces and measure the necessary ingredients.

In a medium-sized saucepan, combine brown sugar, granulated sugar, evaporated milk, corn syrup, and unsalted butter. Cook over medium heat until gently boiling for about 3-5 minutes.

Continue stirring for another 5-7 minutes until it reaches the softball stage (around 235°F). Remove from heat.

Stir in vanilla extract, shredded coconut, and chopped pecans until well combined. Let sit for a minute to cool slightly.

Drop spoonfuls of the mixture onto a parchment-lined baking sheet, spacing them apart.

Allow the cookies to cool at room temperature for about 15-20 minutes or until set.