Sweet Coconut Pecan Praline Drops (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups light brown sugar (Imperial Sugar recommended)
02 -
1/2 cup granulated sugar (Imperial Sugar Extra Fine)
03 -
1/2 cup evaporated milk
04 -
1/2 cup light corn syrup
05 -
1 stick salted butter
06 -
1 teaspoon vanilla extract
→ Mix-Ins and Toppings
07 -
2 cups unsweetened flaked coconut
08 -
2 cups chopped pecans
09 -
1 teaspoon flaked sea salt
# Instructions:
01 -
Line a large baking sheet with parchment paper and set aside.
02 -
In a large saucepan, combine the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Heat over medium, stirring frequently until the mixture is smooth and all ingredients are fully melted together.
03 -
Bring the mixture to a boil and let it cook without stirring until it reaches the soft ball stage (235°F on a candy thermometer), about 3-5 minutes.
04 -
Remove the saucepan from heat and gently stir in the vanilla extract.
05 -
Add the flaked coconut and chopped pecans to the hot sugar mixture. Stir continuously for 4-5 minutes until the mixture begins to thicken and cool slightly.
06 -
Using a medium cookie scoop (about 2 tablespoons), drop portions of the mixture onto the prepared parchment-lined baking sheet, spacing them apart to prevent sticking together.
07 -
Sprinkle each cookie with a pinch of the flaked sea salt. Allow the cookies to cool completely at room temperature or speed up the process by placing them in the refrigerator.
08 -
Once completely cooled and set, store the cookies in an airtight container. They will keep for up to 7 days.
# Notes:
01 -
A candy thermometer is helpful for determining when the mixture reaches the proper temperature (soft ball stage), but not absolutely necessary.
02 -
These cookies set up without baking, making them perfect for hot summer days when you don't want to turn on the oven.
03 -
The flaked sea salt adds a delicious sweet-salty contrast, but can be omitted if preferred.