Preheat oven to 300 degrees Fahrenheit. In a cast iron skillet, toast the shredded coconut over medium-low heat until it turns golden brown. Take off the heat.

In a large saucepan or pot, add butter, vanilla, honey, brown sugar, and salt and bring to a simmer over medium heat. While the sugar is melting, chop up nuts and dried fruit.

Once the butter mixture has come to a simmer, turn off the heat and add the oats, pecans, walnuts, and toasted coconut. Stir well.

Fold in the dried fruit, then press the granola into a 9×13 pan. I like to cut out a piece of parchment paper and place it over the pan to press down hard on top of the mixture without my hands sticking.

Bake for 30 minutes or until they turn golden brown. Allow to cool completely.

Cut and serve. Wrap them individually with parchment paper to store in the fridge or freezer.