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Line a baking sheet with parchment paper or a silicone mat. Set aside.
Toast the Pecans and Coconut (Optional):
If desired, lightly toast the pecans and shredded coconut in a dry skillet over medium heat for 3–5 minutes to enhance their flavor. Set aside to cool.
Cook the Praline Mixture:
In a medium saucepan, combine the coconut milk, coconut oil, maple syrup (or honey), and salt. Heat over medium heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and let it simmer for 10–12 minutes, stirring occasionally, until it thickens slightly.
Add the Vanilla and Dry Ingredients:
Remove the saucepan from heat. Stir in the vanilla extract, followed by the toasted pecans and shredded coconut. Mix until fully combined.
Form the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired.
Set and Chill:
Place the baking sheet in the refrigerator for 30–40 minutes or until the cookies are firm.
Serving and Storage Tips
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