In a small pot, melt and brown the butter over medium heat, stirring frequently. Once the butter begins to foam, 4-5 minutes, stir constantly, as the color of the butter goes from yellow to a light amber. When you see the color change and the butter becomes fragrant and nutty, add the spices and stir constantly for about 1 minute more. Remove from the heat, transfer to a bowl, and cool to room temperature.

Heat the oven to 375°F.

Set two racks in the center of the oven and line two baking sheets with parchment paper.

In a medium bowl, mix together the coconut, cooled butter, sweetened condensed milk, pecans, vanilla extract, salt, and beaten egg and egg white. Refrigerate 15-20 minutes.

Using 2 spoons or a mini scoop, form mounds, 2-3 Tbsp, on the prepared baking sheets, spaced about 1’’ apart.

Bake for 15-20 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are very golden and the oven is fragrant. Remove and let cool on the pans for a few minutes, then carefully transfer to a wire rack. As the cookies cool, they will solidify more and become firmer.

Serve and enjoy!