Pecan Coconut Praline Cookies Recipe 395

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PECAN COCONUT PRALINE COOKIES RECIPE - (3.9/5)

Provided by SAEB

Number Of Ingredients 7



Pecan Coconut Praline Cookies Recipe - (3.9/5) image

Steps:

  • Set pecans, coconut, and vanilla off to the side. Mix sugar, evaporated milk, corn syrup, and butter in large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add pecans, coconut, and vanilla. Stir for about 4 minutes. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened. Remove from paper and enjoy.

2 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1/2 cup butter
1 teaspoon vanilla
2 to 2 1/2 cups chopped pecans
2 1/2 cups grated coconut

NO BAKE PECAN COCONUT PRALINE COOKIES

Make and share this No Bake Pecan Coconut Praline Cookies recipe from Food.com.

Provided by Jaurita F.

Categories     Low Protein

Time 3m

Yield 18-24 Cookies/Pralines

Number Of Ingredients 9



No Bake Pecan Coconut Praline Cookies image

Steps:

  • In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
  • Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
  • Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
  • Let set completely (freezing if necessary), then enjoy!

Nutrition Facts : Calories 328.5, Fat 18.1, SaturatedFat 7.6, Cholesterol 15.6, Sodium 109.3, Carbohydrate 43.3, Fiber 1.6, Sugar 36, Protein 1.9

2 cups pecans
2 cups sweetened flaked coconut
1 1/2 cups sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS

Provided by Food Network

Categories     dessert

Time 52m

Yield varies according to shape

Number Of Ingredients 5



Pecan Praline Lace Cookies, Cups, and Coronets image

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
  • With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
  • To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
  • Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
  • To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
  • Fill with scoops of any flavor ice cream or sorbet that complements pecans.
  • To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
  • Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
  • To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
  • To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
  • Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

COCONUT PECAN PRALINES RECIPE - (4/5)

Provided by á-5050

Number Of Ingredients 7



Coconut Pecan Pralines Recipe - (4/5) image

Steps:

  • Mix sugar, milk, syrup, butter or margarine together in a large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add coconut, vanilla & nuts. Stir by hand 3-4 minutes. Drop by spoonful onto waxed paper and let harden. Store pralines in an airtight container.

2 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup butter or margarine
1 teaspoon vanilla
2 1/2 cups pecans, chopped
2 1/2 cups coconut, grated

PRALINE COOKIES

These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 12



Praline Cookies image

Steps:

  • In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.

Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup pecans, coarsely chopped
ICING:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup confectioners' sugar

COCONUT-PECAN COOKIES

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9



Coconut-Pecan Cookies image

Steps:

  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

PECAN PRALINE COOKIES

Simple, but out of this world!

Provided by EVANSDL

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 20m

Yield 35

Number Of Ingredients 5



Pecan Praline Cookies image

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Place crackers on 10x15-inch sheet cake pan, covering bottom.
  • Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
  • Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 17.4 g, Cholesterol 13.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 123.8 mg, Sugar 10.6 g

35 graham crackers
1 cup packed brown sugar
1 cup butter
¼ teaspoon cream of tartar
1 cup chopped pecans

PECAN PRALINE COOKIES

This recipe was printed in today's local paper--brown sugar cookies topped with pecans and a caramel icing. Mmmm...;)

Provided by JamesDeansGirl

Categories     Dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 11



Pecan Praline Cookies image

Steps:

  • Preheat oven to 350*F.
  • In a large bowl, cream together the butter and brown sugar until fluffy.
  • Blend in the egg and vanilla.
  • In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
  • Shape Tbsp.
  • of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
  • Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
  • Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
  • Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
  • Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.

Nutrition Facts : Calories 147.1, Fat 6, SaturatedFat 2.6, Cholesterol 17.2, Sodium 74.9, Carbohydrate 23.1, Fiber 0.4, Sugar 18.1, Protein 1.1

1/2 cup butter, softened
1 1/2 cups packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup heavy cream
1 cup powdered sugar
1 cup whole pecans

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Top Asked Questions

How long do you boil pecans and coconut for cookies?
Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
Are praline cookies easy to make?
They’re no-bake, easy as can be, and totally delicious to boot. Perfect at any time of year, but especially during the holidays, these coconut pecan praline cookies are insanely delicious and addictive. All you have to do is combine your ingredients in a saucepan, then mix everything together.
What is the best way to make pecan and coconut cake?
In a medium sized bowl, combine coconut and pecans; set aside. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes. Remove pan from heat and stir in vanilla and coconut and pecan mixture.
How do you make buttery coconut-pecan cookies?
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present. Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.

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