Add Flavors and Mix-ins: Remove the saucepan from heat and stir in the vanilla extract. Add the chopped pecans and shredded coconut, stirring until the mixture is fully combined.
Scoop the Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Work quickly as the mixture will start to set as it cools.
Cool and Set: Let the cookies cool at room temperature for 30-45 minutes, or until firm. For faster setting, refrigerate for 15 minutes.
Serve: Once set, transfer the cookies to an airtight container. Store at room temperature or in the refrigerator for up to 1 week.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 140 kcal | Servings: 20 cookies
