1. In a saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Heat and stir until fully blended.
2. Bring to a boil and maintain for 3 minutes. Remove from heat.
3. Stir in vanilla extract and salt.
4. Gradually add shredded coconut and pecans. Stir for 3-4 minutes until well mixed and slightly thickened.
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5. Use a tablespoon or scoop to portion the mixture onto wax paper-lined baking sheets.
6. Let the cookies cool and solidify at room temperature or in the freezer. Serve when solidified.
