Chop the pecans into small, even pieces and measure the shredded coconut. If desired, toast the pecans in a dry skillet over medium-low heat for approximately 3–5 minutes, stirring frequently until fragrant.

Transfer the pecans to a plate and let them cool completely. Toasting is optional, but it can bring out a deeper, nuttier flavor.

Line two baking sheets or large trays with parchment paper. This will give you a nonstick surface for the cookies and make cleanup easier.

Step 2: Make the Praline Sugar Mixture

In a medium heavy-bottomed saucepan, combine the brown sugar, granulated sugar, butter, whole milk, and salt.

Place the saucepan over medium heat and stir gently until the butter melts and the sugars begin to dissolve. Bring the mixture to a full, rolling boil, stirring as needed to prevent scorching.

Once the mixture reaches a rolling boil, continue boiling for approximately 2–3 minutes while stirring carefully. For a more consistent result, use a candy thermometer and aim for approximately 235–240°F, the soft-ball stage.

The exact cooking time can vary with the size of the saucepan, the heat level, and the ingredients. Avoid boiling for too long, because an overly concentrated mixture may become dry and crumbly as it cools.

Step 3: Add the Vanilla, Pecans, and Coconut

Remove the saucepan from the heat. Stir in the vanilla extract carefully, since the hot mixture may bubble briefly.

Immediately add the chopped pecans and shredded coconut. Stir thoroughly with a sturdy heat-resistant spatula or wooden spoon until the nuts and coconut are evenly coated with the hot sugar mixture.

Work promptly, because the praline mixture will begin to thicken as it cools. If the mixture starts setting before you finish scooping, a few gentle stirs may help redistribute the coating.

Step 4: Scoop the Cookies

Using a tablespoon or small cookie scoop, drop portions of the warm mixture onto the prepared parchment-lined baking sheets.

Shape each portion into a small mound, leaving space between the cookies. The rustic, uneven shape is part of their charm, so there is no need to make every cookie perfectly round.

If the mixture begins to harden in the saucepan, avoid adding water. Instead, work with the mixture while it is still warm and pliable, using care around the hot sugar.

Step 5: Let the Cookies Cool and Set

Allow the cookies to cool at room temperature for approximately 30–60 minutes, or until they are firm enough to lift from the parchment paper.

The coating should become set on the outside while the coconut and pecans remain pleasantly chewy and crunchy. If your kitchen is particularly warm or humid, allow additional cooling time in a cool, dry area.

Once completely cooled, transfer the cookies to an airtight container. They are ready to serve with coffee, tea, or a glass of milk.