Here’s a classic Coconut Praline Cookies recipe — chewy, buttery, and full of caramelized coconut flavor 🥥✨
These are very old-fashioned, Southern-style cookies.
Ingredients
- ½ cup butter (1 stick), melted
- 1 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment.
- Mix
- Stir melted butter and brown sugar until smooth.
- Mix in egg and vanilla.
- Fold in coconut and pecans.
- Dry ingredients
- In a small bowl, mix flour, baking soda, and salt.
- Stir into the coconut mixture just until combined.
- Bake
- Drop tablespoon-sized mounds onto baking sheet.
- Bake 10–12 minutes, until edges are golden and centers look set.
- Cool
- Let cookies cool on the pan 5 minutes (they firm up like pralines), then transfer to a rack.
Tips for true praline texture
- Don’t overbake — they should be chewy, not crisp
- For deeper flavor, lightly toast the pecans first
- Press cookies slightly flat before baking if you want thinner cookies
Variations
- Extra chewy: add 1 tbsp corn syrup
- Crispier: bake 1–2 minutes longer
- No nuts: omit pecans, add more coconut
If you’re trying to match a specific old family recipe (soft vs crunchy, drop vs bar cookies), tell me what you remember and I’ll adjust it exactly.
