1. Line a baking sheet or tray with parchment paper and set aside.

2. For extra flavor, lightly toast the chopped pecans in a dry skillet for a few minutes, then allow them to cool.

3. Combine the granular allulose, monk fruit sweetener, heavy whipping cream, unsalted butter, and sea salt in a medium saucepan.

4. Cook over medium heat, stirring frequently, until the mixture reaches a gentle simmer and becomes glossy and slightly thickened, about 8 minutes.

5. Remove the saucepan from the heat and stir in the vanilla powder.

6. Immediately add the shredded coconut and chopped pecans.

7. Stir thoroughly until the coconut and pecans are evenly coated with the praline mixture.

8. Using a tablespoon or small cookie scoop, drop portions of the mixture onto the parchment-lined tray.

9. Shape each portion into a small mound while the mixture is still warm and workable.

10. Refrigerate for approximately 40 minutes, or until the cookies are firm.

11. Serve chilled or allow them to sit at room temperature briefly before serving.