Coconut Pralines

  • Yield : 20
  • Servings : 20
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Pralines are a wonderful sweet Southern tradition. Timing is the key to make these candies a success.


  • 1 cup white corn syrup
  • 2 cups powdered sugar
  • 1/2 cup evaporated milk
  • 2 cups shredded coconut
  • 1/2 cup roasted pecans (optional)


Step 1

In a heavy medium aluminum saucepan or a non-stick saucepan (my favorite), combine the corn syrup, sugar and milk and bring to a boil until the soft boil stage.

The soft boil stage is reached when the candy termometer is at 234 degrees F or until a soft ball forms when dropped in a cup of cold water.

Step 2

Beat until it begins to cream, add the coconut and drop by good-sized teaspoonfuls onto buttered waxed paper or parchment paper. Store in an airtight container.

These pralines stand on their own without ever adding pecans but for variety you might want to try pecans. I like to roast my pecans before putting in the candy mix. Microwave in glass container one minute, remove and stir and then microwave another minute. Or roast in the oven in a single layer for 10 minutes at 325 degrees stirring once. Add chopped pecans when adding coconut. .


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