Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

In a medium saucepan, melt unsalted butter over medium heat until bubbly, about 2-3 minutes.

Stir in brown sugar and sweetened condensed milk, mixing continuously for about 3 minutes until the mixture bubbles vigorously.

Remove from heat and quickly stir in vanilla extract, salt, and ground cinnamon if desired.

Fold in shredded coconut and chopped pecans, ensuring each piece is well-coated.

Add quick oats to the mixture, stirring gently until evenly distributed.

Drop spoonfuls of the mixture onto the lined baking sheet and shape them into cookie forms.

Allow the cookies to cool at room temperature for at least 20 minutes to set.