Preparation Steps

• Preheat a large skillet over medium heat. Add the pecans and toast for 5-7 minutes, stirring frequently until fragrant and lightly golden brown. Remove from skillet and roughly chop. Set aside.
• Add 2 cups of the coconut to the skillet and toast for 3-5 minutes, stirring constantly, until lightly golden. Remove from skillet and set aside. Leave the remaining 2 cups of coconut untoasted.
• In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, corn syrup, evaporated milk, and salt. Cook, stirring constantly, for 7-10 minutes until the sugar is completely dissolved and the mixture begins to gently bubble. Heat to 235F, then remove from heat.
• Stir in the vanilla extract, toasted pecans, toasted coconut, and remaining untoasted coconut. Mix well.
• Line two baking sheets with parchment paper. Using a spoon or small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheets, spacing them slightly apart.
• Let the pralines cool at room temperature for at least 30 minutes, or until they are firm enough to handle.
• Once set, gently remove the pralines from the parchment paper and serve.