Preparation

• Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
• In a medium saucepan over medium heat, melt the butter. Add the brown sugar and sweetened condensed milk. Stir continuously until the mixture begins to bubble—this should take about 3 minutes.
• Remove the saucepan from the heat. Stir in the vanilla extract, salt, and ground cinnamon (if using), combining thoroughly.
• Quickly fold in the shredded coconut and chopped pecans, mixing well until evenly distributed.
• Add the quick oats and stir until the mixture is thick and everything is well coated.
• Working quickly, drop heaping spoonfuls (about 2 tablespoons each) of the mixture onto the prepared baking sheet. Flatten or shape them slightly with the back of your spoon.
• Allow the cookies to cool at room temperature for at least 20 minutes, or place them in the refrigerator for faster setting.
• Once firm, enjoy immediately or transfer to an airtight container for storage.