Praline Snowcaps

Preparation info

  • Makes

    4 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Crisp meringue kisses, with the dusky flavors of brown sugar, pecans, and toasted coconut. My friend chef Ruth Cousineau felt a burst of nostalgia when she bit into these while testing—her mother used to bake similar cookies for her with cornflakes and walnuts, and they were her childhood favorite.


  • 2 cups shredded coconut
  • cups coarsely broken pecans
  • 4 egg whites
  • Pinch of salt
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract


    1. Preheat the oven to 300°F. Place the coconut and pecans on a baking sheet and toast until lightly golden, 8 to 10 minutes (watch carefully). Remove from the oven and cool slightly; lower the oven heat to 250°F., with two racks evenly spaced in the oven. Lightly grease two baking sheets; set aside.
    2. In an electric mixer, beat the egg whites and salt at medium speed until they nearly form soft peaks. Raise the mixer speed slightly and add the brown sugar, a tablespoon at a time, beating constantly until the meringue forms stiff peaks but is still glossy, 5 to 8 minutes. With a large rubber spatula, gently fold the vanilla, coconut, and pecans into the meringue.
    3. Spoon the mixture by rounded tablespoonfuls onto the baking sheets, spacing them about an inch apart. Bake until the outsides of the cookies are dry to the touch, 45 to 50 minutes. (Exchange the positions of the pans halfway through if the cookies are baking unevenly.)
    4. Place the baking pans on a wire rack and cool the cookies on the pans. When cool, carefully remove cookies from the pans with a spatula. Store these cookies airtight.