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Mix coconut and pecans in large bowl. Set aside.
Mix sugar, butter, sweetened condensed milk and corn syrup in large saucepan. Bring to boil on medium-low heat, stirring occasionally. Boil without stirring about 10 minutes or until mixture reaches 240°F on a candy thermometer and is deep caramel in color.
Pour mixture over coconut and pecans in bowl. Stir in vanilla and cinnamon. Let stand 5 minutes or until mixture is slightly cooled and thickened, stirring occasionally. Drop by tablespoonfuls onto wax paper-lined baking sheets. Press gently with bottom of glass to flatten slightly. Cool at room temperature for 1 hour. Cover with a clean kitchen towel. Let stand overnight to dry out cookies.