Ingredients

2 1/2 cups granulated sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1 stick (1/2 cup) salted butter

1 tsp vanilla extract

2 1/2 cups chopped pecans

2 cups sweetened shredded coconut

Instructions

In a medium sized bowl, combine coconut and pecans; set aside.

In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil and stir for 3 minutes.

Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.

Drop by large spoonfuls on wax paper. Let harden completely — about an hour to an hour and a half — before serving.

Notes:

Makes about 20 large cookies.

I hope these become a staple on your Christmas cookie tray, too!!