Imperial Sugar
Imperial Sugar

No Bake Coconut Praline Cookies imperial



  1. Line a large baking sheet with parchment paper and set aside.
  2. In a large saucepan over medium heat combine brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir frequently until melted and smooth.
  3. Bring mixture to a boil, and allow to boil without stirring until soft ball stage (235°F) is reached (approximately three minutes). 
  4. Once temperature is reached, remove pan from heat and slowly stir in vanilla.
  5. Mix in coconut and pecans and stir mixture for 4-5 minutes, until thickened and cooled slightly.
  6. Using a medium (2- tablespoon) cookie scoop, drop mixture onto prepared cookie sheet.
  7. Sprinkle with flaked sea salt and allow cookies to cool completely, either at room temperature or in the refrigerator.
  8. Store airtight for up to 7 days.
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Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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