Coconut Praline No-Bake Cookies

• 3 cup flaked coconut
• 2 cup pecans, chopped
• 2 cup sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup sweetened condensed milk
• 1/2 cup light corn syrup
• 2 teaspoon vanilla extract, such as mccormick® pure vanilla extract
• 1/2 teaspoon cinnamon, such as mccormick® cinnamon, ground

1. Mix coconut and pecans in large bowl. Set aside.
2. Mix sugar, butter, sweetened condensed milk, and corn syrup in large saucepan. Bring to boil on medium-low heat, stirring occasionally. Boil without stirring about 10 minutes or until mixture reaches 240 degrees F on a candy thermometer and is deep caramel in color.
3. Pour mixture over coconut and pecans in bowl. Stir in vanilla and cinnamon. Let stand 5 minutes or until mixture is slightly cooled and thickened, stirring occasionally. Drop by tablespoonfuls onto wax paper-lined baking sheets. Press gently with bottom of glass to flatten slightly. Cool at room temperature for 1 hour. Cover with a clean kitchen towel. Let stand overnight to dry out cookies.