Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant. 15-20 min.
Meanwhile, coat an 8 inch square baking pan with cooking spray; line with a strip of waxed paper, spray paper.
In large nonstick pot over medium-low, heat marshmallows and butter until melted. stirring frequently.
Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a spatula. Cool until firm. Remove from pan, remove paper and cut into squares.
Originally Submitted
10/3/2011
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