In a medium saucepan, combine 1 cup of brown sugar, ½ cup of butter, and ¼ cup of milk over medium heat. Stir until well blended and begins to bubble, about 3-5 minutes.

Once it reaches a steady boil, cook for exactly 1 minute without stirring. Remove from heat.

Quickly add 1 teaspoon of vanilla extract, 2 cups of shredded coconut, 1 cup of chopped pecans, and 1 cup of quick oats. Stir vigorously until well incorporated.

Using a spoon or cookie scoop, drop spoonfuls of the mixture onto wax paper, spaced about 2 inches apart.

Allow the cookies to cool at room temperature for approximately 30 minutes.