In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, and evaporated milk. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil, about 5–7 minutes.

Allow the caramel to simmer for another 3–5 minutes without stirring, watching for a golden color. It's ready when it reaches a bubbling, caramel-like consistency and the temperature is around 240°F. Remove from heat and let cool slightly.

In a large mixing bowl, combine sweetened shredded coconut and chopped pecans. Pour the warm caramel over the coconut and pecans, stirring thoroughly until evenly coated.

Using a large spoon or hands, scoop portions of the mixture onto a parchment-lined tray, shaping them into cookie forms, spaced about 1 to 2 inches apart.

Let cookie mounds cool at room temperature for about 2 hours to firm up nicely.

Once cooled, enjoy immediately or store in an airtight container.