In a medium saucepan over medium heat, melt ½ cup of unsalted butter, ½ cup of milk, and 1 cup of granulated sugar. Stir continuously for about 3-5 minutes until the mixture is smooth and the sugar has completely dissolved.

Once the base is ready, remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract, followed by 3 cups of rolled oats, 2 cups of sweetened shredded coconut, and a pinch of salt. Mix everything thoroughly for 2-3 minutes.

Using a spoon or cookie scoop, drop generous spoonfuls of the mixture onto a parchment-lined baking sheet, ensuring ample space between each scoop.

Allow the cookies to set at room temperature for about 30 minutes, or if you're in a hurry, pop them in the freezer for around 15 minutes to speed up the process.