Preparation Steps

• In a medium saucepan, combine the butter, granulated sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
• Remove from heat and stir in the vanilla extract.
• Add the quick-cooking oats, shredded coconut, and chopped pecans to the saucepan. Stir until well combined.
• Drop spoonfuls of the mixture onto parchment paper-lined baking sheets. Let them cool completely and set.
• Once set, store in an airtight container at room temperature.