Ingredients You’ll Need
- 2 cups (200g) pecans, roughly chopped (toasted for extra flavor!)
- 1 ½ cups (120g) shredded coconut (sweetened or unsweetened)
- ½ cup (115g) unsalted butter
- ½ cup (120ml) heavy cream or evaporated milk
- 1 cup (200g) packed brown sugar (light or dark)
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Add-Ins:
- ½ cup chocolate chips (drizzled on top)
- 1 tsp cinnamon (for warmth)
Step-by-Step Instructions
1. Toast the Pecans & Coconut (Optional but Recommended!)
- In a dry skillet, toast pecans + coconut over medium heat for 3-4 mins until fragrant. Set aside.
2. Make the Caramel Glaze
- In a saucepan, melt butter over medium heat.
- Add brown sugar, cream, vanilla, and salt—stir until sugar dissolves.
- Bring to a gentle boil and cook for 2-3 mins (until slightly thickened).
3. Mix & Shape the Cookies
- Pour the hot caramel over the pecans + coconut, stirring until fully coated.
- Drop tablespoon-sized mounds onto parchment paper.
- Let cool for 10-15 mins until set. (For faster setting, refrigerate!)
4. Optional Drizzle
- Melt chocolate chips and drizzle over cookies for extra decadence.
Pro Tips for Perfect Cookies
✔ Toast the nuts & coconut for deeper flavor.
✔ Don’t overcook the glaze—it thickens as it cools.
✔ Use a cookie scoop for even-sized treats.
✔ Store in an airtight container for up to 1 week.
Serving Suggestions
With coffee or tea – The perfect afternoon pick-me-up!
As ice cream toppers – Crumbled over vanilla or caramel swirl.
Gift them in a jar – Tie with ribbon for a homemade touch.