Recipes

Ingredients

  • 2 cups Dixie Crystals Light Brown Sugar
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup evaporated milk
  • 1/2 cup light corn syrup
  • 1 stick salted butter
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened flaked coconut
  • 2 cups chopped pecans
  • 1 teaspoon flaked sea salt

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. Combine brown sugar, granulated sugar, evaporated milk, corn syrup, and butter in a large saucepan over medium heat. Stir frequently until melted and smooth.
  3. Bring mixture to a boil, and allow to boil without stirring until soft ball stage (235°F) is reached (approximately 3-5 minutes).
  4. Once temperature is reached, remove pan from heat and slowly stir in vanilla.
  5. Mix in coconut and pecans and stir for 4-5 minutes until mixture is thickened and cooled slightly.
  6. Using a medium (2- tablespoon) cookie scoop, drop mixture onto prepared cookie sheet.
  7. Sprinkle with flaked sea salt and allow cookies to cool completely at room temperature or in the refrigerator.
  8. Store airtight for up to 7 days.

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