In a saucepan, mix the granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Stir over heat until the mixture is well blended.
Bring the mixture to a boil and let it boil for 3 minutes, then remove from heat.
Add vanilla extract and salt to the saucepan, stirring them in.
Gradually fold in the shredded coconut and pecans, stirring continuously for 3-4 minutes until the mixture becomes slightly thickened.
Drop tablespoon-sized portions of the mixture onto wax paper-lined baking sheets.
Allow the cookies to cool and set at room temperature, or speed up the process by placing them in the freezer. Serve once they are solidified.
Enjoy these delightful cookies, a testament to the comforting and delicious flavors of Southern cooking.
