Description
These No-Bake Pecan Coconut Praline Cookies are a delightful treat combining crunchy pecans, sweet shredded coconut, and a rich praline mixture made with brown and granulated sugars. Quick and easy to prepare without the need for an oven, these cookies are perfect for a fast dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups of pecans
- 2 cups of sweetened shredded coconut
- 1 1/2 cups of granulated sugar
- 1 cup of brown sugar
- 1/2 teaspoon of salt
Wet Ingredients
- 1/2 cup of evaporated milk
- 1/2 cup of light corn syrup
- 1/2 cup (1 stick) of unsalted butter
- 1 teaspoon of vanilla extract
Instructions
- Combine sugars and liquids: In a sizeable saucepan, combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Heat over medium-high temperature, stirring continuously until the mixture is fully blended and smooth.
- Boil the mixture: Bring the mixture to a boil and let it cook for 3 minutes, maintaining a steady boil. Then remove the saucepan from heat.
- Add flavorings: Immediately stir in the vanilla extract and salt until fully incorporated into the praline base.
- Mix in pecans and coconut: Slowly add the sweetened shredded coconut and pecans to the hot mixture. Stir continuously for 3 to 4 minutes to evenly coat the nuts and coconut, allowing the mixture to cool and thicken slightly.
- Form cookies: Using a tablespoon or small scoop, drop portions of the mixture onto baking sheets lined with wax paper. Shape them evenly as you go.
- Set the cookies: Let the cookies cool and solidify at room temperature. For faster setting, place them in the freezer until firm, then serve.
Notes
- Using wax paper on the baking sheets prevents sticking and makes cleanup easier.
- Freezing the cookies shortens the setting time without affecting texture.
- Ensure constant stirring during cooking to prevent burning or uneven cooking.
- Store cookies in an airtight container at room temperature for up to one week.
