Gather all your ingredients on the countertop. Make sure your pecans are chopped and your coconut is ready to go.

In a medium saucepan over low heat, melt the butter slowly. Avoid letting it brown.

Once the butter is melted, add the brown sugar, milk, and salt into the pan. Stir continuously until the mixture starts to bubble gently.

After about 2 minutes of bubbling, remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Mix well until everything is combined.

Using a spoon or a cookie scoop, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Allow them to cool at room temperature for a minute before transferring them to the fridge to set for about 30 minutes.

Once set, your cookies are ready to enjoy! Store them in an airtight container for freshness.