Ingredients
Scale
- 1 cup chopped pecans
- 1 cup shredded unsweetened coconut
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup milk (dairy or plant-based)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup rolled oats (optional, for texture)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone mat. This will prevent the cookies from sticking and make cleanup easier.
- Toast the pecans and coconut: In a large pan, toast the chopped pecans and shredded coconut over medium heat for 5-7 minutes, stirring occasionally until they are golden and fragrant. Be careful not to burn them. Once toasted, remove from heat and set aside.
- Make the praline mixture: In a medium saucepan, melt the butter over medium heat. Once melted, add the sugar, milk, vanilla extract, and salt. Stir to combine, and bring the mixture to a boil. Allow it to boil for 2-3 minutes, stirring constantly. The mixture should begin to thicken slightly.
- Combine the dry ingredients: Stir in the toasted pecans, coconut, and optional oats into the praline mixture. Mix until everything is evenly coated and well combined.
- Shape the cookies: Use a spoon or small ice cream scoop to scoop out portions of the mixture and drop them onto the prepared baking sheet. Gently press them into cookie shapes, ensuring they are evenly spread out.
- Let the cookies set: Place the baking sheet in the refrigerator for at least 30 minutes to allow the cookies to firm up and set.
- Serve and enjoy: Once the cookies have set, remove them from the fridge. Enjoy them right away or store them in an airtight container for up to a week.