In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, milk, and corn syrup. Stir constantly until it comes to a boil and thickens slightly, about 1-2 minutes.

Remove from heat and quickly stir in vanilla extract and a pinch of salt until fully combined.

Add quick oats, shredded coconut, and chopped pecans into the saucepan. Stir until all dry ingredients are well coated.

Using a spoon or cookie scoop, drop dollops onto parchment-lined baking sheets and press lightly to form cookie shapes, spacing them about an inch apart.

Allow to cool completely at room temperature for about 15-20 minutes until firm.

Serve as a sweet snack or package as gifts. Store in an airtight container for up to a week.