- 3 Cups flaked coconut
- 2 Cups pecans, chopped
- 2 Cups sugar
- 1/2 Cup (1 stick) butter, softened
- 1/2 Cup sweetened condensed milk
- 1/2 Cup light corn syrup
- 2 Teaspoons vanilla extract, such as McCormick® Pure Vanilla Extract
- 1/2 Teaspoon cinnamon, such as McCormick® Cinnamon, Ground
Mix coconut and pecans in large bowl. Set aside.
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.
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.