Ingredients for Coconut Pralines
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How to Make Coconut Pralines
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press half of the dough into the prepared pan.
- For the praline filling: In a medium saucepan over medium heat, combine 1 cup granulated sugar, ½ cup water, and ½ cup light corn syrup. Bring to a boil, without stirring, until the sugar dissolves.
- Continue to boil, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
- Remove from heat and carefully stir in 1 cup shredded sweetened coconut, 1 cup pecan halves, and 1 teaspoon vanilla extract.
- Pour the praline filling evenly over the shortbread crust.
- Top with the remaining shortbread dough, pressing gently to seal.
- Bake for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
55g
Fat
29g
Carbs
6g
