In a sizeable saucepan, combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Heat over medium-high temperature, ensuring continuous stirring until the mixture is thoroughly combined and has achieved a uniform consistency.
Allow the mixture to reach a boil and maintain this state for a duration of 3 minutes. Following this, remove the saucepan from the heating source.
Immediately introduce the vanilla extract and salt to the mixture, ensuring thorough integration.
Gradually introduce the shredded coconut and pecans to the saucepan. Ensure the ingredients are evenly distributed throughout the mixture by stirring continuously for an additional 3-4 minutes. The mixture will begin to cool and thicken slightly during this time.
Once the desired consistency has been reached, proceed to portion out the mixture using a tablespoon or a small scoop. Deposit each portion onto baking sheets that have been previously lined with wax paper.
Allow the cookies to solidify at room temperature. For expedited setting, consider placing them in the freezer. Once solidified, the cookies are ready to be served.
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