Pecan Coconut Praline Cookies
Creamy, crunchy, and impossibly addictive — these Pecan Coconut Praline Cookies hit every note a good cookie should.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Heavy-Bottomed Saucepan
- Mixing Bowl
- Wax Paper
- Spoon or Cookie Scoop
Ingredients
Ingredients
- 2.5 cups Sugar
- 0.5 cup Evaporated Milk
- 0.5 cup Corn Syrup
- 0.5 cup Butter Cubed or cut into pats for faster melting
- 1 teaspoon Vanilla
- 2.5 cups Chopped Pecans Lightly toasted if possible
- 2.5 cups Grated Coconut Sweetened or unsweetened according to preference
Instructions
- Prepare a sheet of wax paper on your counter or baking sheet for dropping the cookies. Place the chopped pecans, grated coconut, and vanilla in a medium bowl so they’re ready to stir in immediately.
- In a large, heavy-bottomed saucepan, combine 2.5 cups sugar, 0.5 cup evaporated milk, 0.5 cup corn syrup, and 0.5 cup butter. Use medium-high heat to bring the mixture to a rolling boil.
- Once boiling, set a timer and boil the mixture for exactly 3 minutes, stirring occasionally to prevent scorching.
- Remove the pan from heat immediately after 3 minutes. Quickly stir in the reserved 2.5 cups chopped pecans, 2.5 cups grated coconut, and 1 teaspoon vanilla.
- Stir the mixture vigorously for about 4 minutes off the heat, until it becomes thicker and more cohesive.
- Using two spoons or a small cookie scoop, drop spoonfuls onto the prepared wax paper, spacing them slightly apart.
- Let the cookies sit at room temperature for about 30 minutes or until firm. Peel off the wax paper and transfer cookies to an airtight container for storage or serve immediately.
Notes
Store in an airtight container layered with parchment paper at room temperature for up to 7 days.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg