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Line a counter or baking sheet with waxed paper or a silicone mat.
In a medium saucepan, combine sugar, butter, and milk.
Cook over medium heat, stirring constantly until the mixture comes to a boil.
Allow to boil for 2–3 minutes without stirring, reaching 235–240°F (soft-ball stage).
Remove from heat and stir in vanilla, coconut, and toasted pecans until combined.
Drop spoonfuls onto the prepared surface and let cool for about 30 minutes.
Drizzle with melted chocolate if desired and allow to set.