Ingredients:
2 cups pecans
2 cups sweetened shredded coconut
1 1/2 cups granulated sugar
1 cup brown sugar, packed
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions:
Saucepan Magic: In a spacious saucepan over medium-high heat, blend sugars, evaporated milk, corn syrup, and butter. Stir until it becomes a smooth, melted mixture.
Boil & Aroma: Once it starts boiling, allow it to cook for an additional 3 minutes. Remove from heat and immerse yourself in the captivating aroma as you mix in vanilla extract and salt.
Stir in the Goodies: Gently fold in the shredded coconut and pecans, ensuring they're fully coated with the syrupy blend. Continue stirring for about 3-4 minutes, until the mixture starts to thicken.
Scoop & Set: When the mixture reaches a dense consistency, take a tablespoon or a small ice cream scoop to portion out cookie blobs onto wax paper-covered baking sheets.
Patience is Key: Let them solidify completely. If you're in a hurry (or just can't wait), pop them into the freezer for a speedy setting.
Devour: Once set, relish these delightful no-bake cookies with a cup of tea or coffee.
And there you have it – an indulgent treat that requires zero baking. So the next time you're craving something sweet but aren't in the mood to turn on the oven, remember this recipe. Happy no-baking!
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