Coconut Pecan Praline Cookies (Print Version)
# Ingredients:
→ Base
01 -
2 cups pecans, roughly chopped
02 -
2 cups sweetened shredded coconut
03 -
1½ cups granulated sugar
04 -
1 cup brown sugar, packed
→ Wet Ingredients
05 -
½ cup evaporated milk
06 -
½ cup light corn syrup
07 -
½ cup (1 stick) unsalted butter
→ Flavorings
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon salt
# Instructions:
01 -
Line two baking sheets with wax paper or parchment paper. Have all ingredients measured and ready. If desired, lightly toast the pecans in a dry skillet for enhanced flavor, then set aside to cool.
02 -
In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Place over medium-high heat and stir constantly until all ingredients are melted and combined into a smooth mixture.
03 -
Continue cooking the sugar mixture, stirring frequently to prevent scorching, until it reaches a full rolling boil. Once boiling, cook for exactly 3 minutes, stirring constantly. The mixture will thicken slightly and develop a caramel color.
04 -
Immediately remove the saucepan from heat. Quickly stir in the vanilla extract and salt, being careful as the mixture may bubble up. Stir until completely incorporated.
05 -
Working quickly while the mixture is still hot, add the shredded coconut and chopped pecans. Stir vigorously for 3-4 minutes until all ingredients are well coated and the mixture begins to thicken. The mixture will become harder to stir as it cools.
06 -
Using a tablespoon or small cookie scoop, drop portions of the mixture onto the prepared baking sheets. Work quickly as the mixture will continue to set. If it becomes too stiff, return to low heat briefly to soften.
07 -
Let the cookies set at room temperature for about 2 hours, or until completely firm. For faster setting, refrigerate for about 1 hour or freeze for approximately 30 minutes. Cookies should hold their shape when picked up.
08 -
Once set, transfer cookies to an airtight container, placing wax paper between layers to prevent sticking. Store at room temperature in a cool, dry place for up to 1 week, refrigerate for longer freshness, or freeze for up to 3 months if well wrapped.
# Notes:
01 -
This recipe moves quickly once started, so having ingredients pre-measured is essential
02 -
Toasting the pecans before using enhances their flavor significantly
03 -
The praline mixture will harden as it cools, so work efficiently when forming the cookies