Ingredients
1 ½ cup granulated sugar
½ cup evaporated milk
½ cup corn syrup
1 stick (1/2 cup) unsalted butter
½ tsp kosher salt or sea salt
1 tsp vanilla extract
2 ½ cups chopped pecans
2 cups crumbled Dang Original Toasted Coconut Chips
Preparation
In a medium sized bowl, combine coconut and pecans; set aside. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil and stir for 3 minutes, or until it starts to caramelize. Remove pan from heat and stir in vanilla and coconut pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken. Return to the stove and cook a few minutes longer if it is not thick enough. Drop by large spoonfuls on wax or parchment paper. Let harden completely — about an hour to an hour and a half — before serving. Makes about 20 large cookies. (From Confessions of a Cookbook Queen)
