Two hours feels like an eternity to wait to cut into these.
1 package (7 ounces) sweetened shredded coconut (I used unsweetened and they turned out great)
1 ½ cups pecan halves
nonstick cooking spray
1 package (10 ounces) marshmallows
4 tablespoons unsalted butter
4 cups cornflakes
Preheat oven to 350 degrees. Spread coconut on a large rimmed baking sheet. Place pecans on the other side if there is room, otherwise on another baking sheet. Toast until fragrant and lightly browned, about 15-20 minutes, tossing occasionally.
Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
In a large pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently. Remove from heat.
Stir cornflakes, coconut, and pecans into warm marshmallow mixture. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan, peel off paper. Using a serrated knife, cut into squares.