Coconut Pralines
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.”
Servings: 24 cookies
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
This recipe was barely adapted from Tea Time Magazine.
- 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!)
- 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!)