1 1/2 cups shredded coconut

1 cup pecans, chopped

1/2 cup unsalted butter

1 cup packed brown sugar

1/2 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

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In a large bowl, combine shredded coconut and chopped pecans; set aside.
In a medium saucepan over medium heat, melt the butter.
Stir in brown sugar and sweetened condensed milk. Bring to a gentle boil, stirring constantly.
Boil for about 2 minutes, stirring continuously to prevent burning.
Remove from heat and stir in vanilla extract, salt, and cinnamon (if using).
Pour the hot praline mixture over the coconut and pecans; stir quickly to combine evenly.
Drop spoonfuls of mixture onto a parchment-lined baking sheet or tray.
Let cool and set at room temperature for 1-2 hours until firm.
Store in an airtight container once set.

Add mini chocolate chips for a chocolate twist.

Substitute pecans with walnuts or almonds.

Use unsweetened shredded coconut to reduce sweetness.

Add cayenne pepper for a subtle spicy note.

Drizzle melted dark chocolate over cooled cookies for extra decadence.