These Coconut Pralines are a little taste of tropical paradise in candy form! Made with just 5 ingredients, they're a great DIY holiday gift for family and friends. A delicious way to say "Mele Kalikimaka."
Last night we watch a little bit of National Lampoon's Christmas Vacation. It's tradition.
It's hard not to feel for the lovable Clark Griswold, always trying so hard to make memories and do the best for his family, only to fall short in epic ways. {I'm not gonna lie, I have my Clark moments. Maybe that's why I sympathize.}
Clark doesn't seem to me like the type of guy who would save for his kids' college funds. {Though I could see him thinking to start one and gambling to try to grow it quickly... and we all know how that would end up.} In fact, if you recall the movie, he plans to use his much-anticipated Christmas bonus to put in a pool for the family.
As he gazes out the snow-frosted window into his back yard, he can practically feel the sunshine and hear the splashing in the pool. {Not to mention see the mirage of a bathing beauty... but let's forget that little detail.} The guy is a dreamer and you can't fault him for having goals.
I can imagine that Clark's excitement over building his own little tropical oasis would give him a craving for these sweet Coconut Pralines; Christmas candies with an exotic twist!
These candies only require 5 ingredients {though they do take some practice and candy thermometer-wielding skills} and make a unique holiday treat for those who are dreaming of a beachy Christmas! They use macadamia nuts instead of pecans (although you could use pecans if you prefer!) for an extra tropical twist.
Just wrap them up in pretty packaging with a little tag that says, "Mele Kalikimaka" and the recipients will be whisked off to paradise after one nibble!
Coconut Pralines
Equipment
- candy thermometer
Ingredients
- 1 cup sugar
- ½ cup canned coconut milk
- 2 tablespoons butter cubed into small pieces
- ½ teaspoon coconut extract
- ½ cup chopped salted macadamia nuts
Instructions
- Prepare baking pans by lining with parchment paper or using a silicone baking mat.
- Mix together sugar and coconut milk in a small saucepan over medium-high heat. Bring the mixture to a boil, stirring continuously. Allow the mixture to bubble until a candy thermometer reads 235 degrees.
- Remove from heat and add butter and coconut extract. Stir until the butter melts and the mixture is smooth. Add macadamia nuts and stir until the mixture has thickened a bit, about 2 minutes. (You want it to be pourable but not super runny.)
- Use a small cookie scoop (about 2 teaspoon size) to quickly scoop the mixture and drop on prepared pans. The macadamia nuts should form a little mound, but the liquid will pool around it. Continue until you've used up all of the mixture.
- Allow the pralines to set completely. They'll harden within 10 minutes but will still be fragile. It's best to let them set for about 2 hours before removing them from the pans.
- Once completely set, remove them carefully from pans and package as desired.
Notes
- These can be made up to 2 days in advance.
- This recipe can easily be doubled!
- Store pralines with sheets of waxed paper or parchment between them in an airtight container.
- If your pralines fail to harden or remain sticky, you may not have heated the mixture to the proper temperature. Scrape them back into the saucepan and melt them down again, bring them to a boil for about 1 - 1 ½ minutes, then re-scoop them onto the baking sheets. (This happened to me the first time but they were easily salvaged!)
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