Instructions
1. Prepare the Ingredients
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring until fragrant. Set aside to cool. Measure out all other ingredients.
2. Cook the Caramel Mixture
Melt butter in a saucepan over medium heat. Add brown sugar, heavy cream, and salt. Bring to a boil, then cook for 3 minutes, stirring constantly.
3. Add the Vanilla, Coconut, and Pecans
Remove from heat and stir in vanilla extract, coconut, and toasted pecans until well combined.
4. Form the Cookies
Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, shaping into cookie-sized mounds (use a tablespoon for even sizes).
5. Let the Cookies Set
Cool at room temperature for 30-40 minutes, or until firm. Refrigerate for faster setting.
6. Serve and Enjoy!
Store in an airtight container at room temperature for up to 5 days.
Cooking Notes
- Toasting Pecans: Don’t skip this—it enhances the flavor!
- Shaping Cookies: If the mixture hardens, briefly reheat over low heat.
- Heavy Cream: Essential for the caramel texture; don’t substitute.
Variations
- Chocolate Drizzle: Add melted dark or white chocolate.
- Salted Caramel: Sprinkle with flaky sea salt.
- Almonds: Substitute chopped almonds for pecans.
- No Coconut: Use quick oats instead.
Frequently Asked Questions (FAQs)
Can I make these without heavy cream?
No, heavy cream is crucial for the texture.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture.
Can I freeze these?
Yes! Freeze for up to 2 months. Thaw at room temperature for about 20 minutes.
How do I prevent sticking?
Ensure cookies are fully set before removing from parchment paper. Use a spatula if needed.
Can I make these dairy-free?
Yes, use plant-based butter and a dairy-free heavy cream substitute (like coconut cream). Flavor will be slightly different.
Enjoy these simple, satisfying cookies! They’re perfect for any occasion.
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