Begin by gathering a large saucepan. Into this saucepan, combine both the granulated and brown sugars, the evaporated milk, light corn syrup, and unsalted butter.

Place the saucepan over a medium-high heat source. Stir the contents regularly and continuously to avoid any scorching and to ensure that the mixture melds into a homogeneous consistency.

Once the mixture within the saucepan reaches a full boil, allow it to continue boiling for precisely three minutes. This duration is critical to ensure the proper texture and setting of the cookies.

Following the elapsed boiling time, remove the saucepan from the heat immediately. Into the hot mixture, stir in the vanilla extract and salt until fully incorporated.

Without delay, add the sweetened shredded coconut and the pecans into the mixture. Continue to stir vigorously for an additional three to four minutes. During this time, the mixture should begin to thicken slightly as it cools.

Prepare a baking sheet by lining it with wax paper. With a tablespoon or a small scoop, form portions of the mixture and place them onto the wax paper.

Allow the formed cookies to set at room temperature until they are firm. If a quicker set is desired, the cookies may be placed in the freezer to hasten this process.

Once the cookies have firmed up and are solid to the touch, they are ready to be served. Store any uneaten cookies in an airtight container.