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Coconut Caramel Pecan Triangles
a creamy, nutty, sweet dessert for the holidays
Cookie Base
-
2/3
cup
sugar
-
1/2
cup
salted butter
-
1
egg
-
1
tsp
vanilla extract
-
1 1/2
cups
flour
-
1/2
tsp
baking powder
Topping
-
1 1/2
cup
sugar
-
3/4
cup
water
-
1
tbsp
vanilla extract
-
1
cup
heavy cream
-
3
cups
lightly crushed pecans
-
3/4
cup
grated coconut
-
1/2
cup
melted dark chocolate
Cookie Base
-
Preheat oven to 350 F / 175 C
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In a large bowl, beat sugar and butter together
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Add egg and vanilla and beat until light and creamy
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Add baking powder and flour slowly, mixing in between
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In a standard casserole dish or medium size deep cookie sheet, spray with non-stick spray
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Press dough flat and bake for about 20 minutes
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Allow to cool
Topping
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Boil water and sugar together, stirring constantly until an amber color forms
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Turn off heat, add vanilla and heavy cream slowly, it will bubble up, use caution
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It will now look like caramel sauce, add coconut and pecans, mix well
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Pour over cooled cookie base
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Set in fridge over night or freeze for four hours
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Cut into triangles and drizzle melted dark chocolate on top
To make Christmas baking gifts, wrap in clear wrap and tie closed with Christmas ribbon and a tag.