In a medium sized bowl, combine coconut and pecans; set aside.

In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil and stir for 3 minutes.

Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.

Drop by large spoonfuls on wax paper. Let harden completely — about an hour to an hour and a half — before serving.