1. Toast the Coconut & Pecans
In a dry skillet, toast coconut and pecans over low heat for 3-5 minutes until fragrant. Let cool.
2. Make the Praline Syrup
In a small pot, warm maple syrup, coconut oil, and sugar until melted (don’t boil).
Stir in vanilla and salt.
3. Mix & Shape
Pour syrup over toasted coconut, pecans, and almond flour. Mix well.
Scoop 1-tbsp portions, press into balls/flattened discs, and place on parchment paper.
4. Set & Serve!
Chill 30+ minutes to firm up.
Optional: Drizzle with melted chocolate.
Pro Tips
🔥 Extra crunch? Add 1 tbsp chia seeds.
🍯 Stickier dough? Refrigerate the mix 10 minutes before shaping.
🎁 Gift-ready: Pack in mini muffin liners in a pretty box!
FAQs
Can I use sweetened coconut?
Yes, but reduce the maple syrup slightly.
How long do they last?
1 week in the fridge or 1 month frozen.
Nut-free option? Swap pecans for sunflower seeds.
Serving Ideas
☕ With coffee for an afternoon energy boost
🍦 Crumbled over vanilla ice cream
🎄 On holiday cookie trays
