Put a sweet twist on this beloved Southern treat. Mix coconut and cinnamon into the classic pecan praline recipe.
Mix coconut and pecans in large bowl. Set aside.
Mix sugar, butter, sweetened condensed milk, and corn syrup in large saucepan. Bring to boil on medium-low heat, stirring occasionally. Boil without stirring about 10 minutes or until mixture reaches 240 degrees F on a candy thermometer and is deep caramel in color.
Pour mixture over coconut and pecans in bowl. Stir in vanilla and cinnamon. Let stand 5 minutes or until mixture is slightly cooled and thickened, stirring occasionally. Drop by tablespoonfuls onto wax paper-lined baking sheets. Press gently with bottom of glass to flatten slightly. Cool at room temperature for 1 hour. Cover with a clean kitchen towel. Let stand overnight to dry out cookies.