We are in the midst of what’s been dubbed, “Snowpacolypse”.
We really aren’t expected to get much snow, mostly ice. But in Arkansas, this is a BIG DEAL — all CAPITAL LETTERS.
People are fighting over bread and milk at the local Walmarts. This. Is. Happening.
Personally, I don’t understand the whole stocking up on milk thing. If I’m facing a power outage and being stuck in the house for days with children and no iPods, forget a bunch of milk. I need wine.
You can smugly congratulate yourselves on being a better mom than me, but we will see who is the better mom after 3 days. I’ll still be smiling while you look at your cartons of milk in disgust.
Calcium is overrated anyways.
We need to talk about these No Bake Coconut Pecan Praline Cookies because they are a huge deal.
If you were ever to be snowed (iced) in your house with children and no power, you’d want these cookies. Not even kidding a tiny bit.
I came across these on Pinterest — and as fabulous as they sounded, it was IMPOSSIBLE to find the original source. All clicks and Google searches kept leading to a viral Facebook recipe share.
Honestly, I was skeptical that the recipe would even work. They sounded a little too good to be true.
Well, people…I am here to tell you that they work a little TOO well.
They are SO simple to whip up (no baking!!) and have the perfect texture and taste — praline-ey, pecan-ey, and coconut-ey. These are officially a new Holiday staple around here!!
(I’m also considering making them smaller next time and dipping the bottoms in chocolate, if any of you want to get on that and let me know)
I beg you to try these and share them. The world needs them!!
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup
- 1 stick (1/2 cup) salted butter
- 1 tsp vanilla extract
- 2 1/2 cups chopped pecans
- 2 cups sweetened shredded coconut
- In a medium sized bowl, combine coconut and pecans; set aside.
- In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
- Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
- Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.
Makes about 20 large cookies.
I hope these become a staple on your Christmas cookie tray, too!!
Enjoy and have a happy Thursday!!