Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Prepare your workspace by lining a baking sheet with parchment paper or a silicone mat.
- Melt ½ cup of unsalted butter in a medium saucepan over medium heat until bubbly and foamy.
- Stir in 1 cup of brown sugar and 1 cup of sweetened condensed milk; mix for about 3 minutes until it bubbles vigorously.
- Remove from heat and stir in 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and ½ teaspoon of ground cinnamon if desired.
- Fold in 2 cups of shredded coconut and 1 cup of chopped pecans until evenly coated.
- Add in 1 cup of quick oats and stir gently until everything is combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Let the cookies cool at room temperature for at least 20 minutes or refrigerate for 10-15 minutes to set.
Nutrition
Notes
These cookies are gluten-free and can be customized with various ingredients to suit your taste.