No-Bake Coconut Pecan Praline Cookies Recipe

Introduction

No-bake coconut pecan praline cookies are a delightful, easy-to-make treat that combines rich caramel with crunchy pecans and sweet shredded coconut. Perfect for holidays or anytime you crave a chewy, nutty dessert without turning on the oven.

Ingredients

• 2 cups pecans, chopped or halved
• 2 cups sweetened shredded coconut
• 1 1/2 cups granulated sugar
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 1/2 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Step 1: Line two baking sheets with parchment paper or silicone mats to prepare for the cookies.
2. Step 2: In a large bowl, combine the shredded coconut and pecans. Set aside while you make the caramel.
3. Step 3: In a medium saucepan over medium heat, mix the granulated sugar, brown sugar, evaporated milk, butter, and salt. Stir continuously as the mixture heats.
4. Step 4: Bring the mixture to a rolling boil, then boil for 3 minutes while stirring constantly to prevent burning.
5. Step 5: Remove the saucepan from the heat and quickly stir in the vanilla extract.
6. Step 6: Pour the hot caramel mixture over the coconut and pecans. Stir well until all the ingredients are evenly coated.
7. Step 7: Use a tablespoon or cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheets.
8. Step 8: Let the cookies cool at room temperature for about 2 hours, or until they are firm and set.

Tips & Variations

• For an extra touch of flavor, drizzle melted chocolate over the cooled cookies or sprinkle a little sea salt on top before the mixture sets.
• You can substitute walnuts for pecans if preferred, or use unsweetened shredded coconut for a less sweet version.
• Make sure to stir the caramel mixture constantly while boiling to avoid burning and achieve the perfect consistency.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They do not require refrigeration. If the cookies soften, allow them to sit at room temperature for a bit before serving to firm back up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut has more moisture and a different texture, which may affect the final consistency. It’s best to use sweetened shredded coconut for this recipe to ensure the cookies set properly.

Can I make these cookies gluten-free?

Yes, these cookies are naturally gluten-free as they contain no flour. Just be sure all your ingredients, especially any packaged items, are certified gluten-free if needed.

No-Bake Coconut Pecan Praline Cookies Recipe

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★★★★★

4.8 from 88 reviews

These No-Bake Coconut Pecan Praline Cookies are a sweet and easy treat combining rich caramelized sugar, shredded coconut, and crunchy pecans. No oven required, they are quick to prepare, perfect for holidays or anytime you want a delicious, set-it-and-forget-it dessert with a delightful praline flavor and chewy texture.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups pecans, chopped or halved
• 2 cups sweetened shredded coconut

Syrup Ingredients

• 1 1/2 cups granulated sugar
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 1/2 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to ensure the cookies won’t stick and cool properly.
2. Mix Nuts and Coconut: In a large bowl, combine the shredded coconut and chopped or halved pecans. Set this mixture aside while you prepare the caramel.
3. Cook Caramel Mixture: In a medium saucepan over medium heat, combine granulated sugar, brown sugar, evaporated milk, cubed butter, and salt. Stir continuously as the mixture heats to dissolve the sugars and prevent burning.
4. Boil Mixture: Bring the mixture to a rolling boil and maintain it for 3 minutes, stirring constantly to avoid scorching. This step is crucial for the caramel to thicken and develop flavors.
5. Add Vanilla: Remove the saucepan from heat and quickly stir in the vanilla extract to enhance the flavor.
6. Combine with Nuts and Coconut: Pour the hot caramel syrup over the pecan and coconut mixture, stirring well to coat all the pieces thoroughly.
7. Form Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of the sticky mixture onto the prepared baking sheets, spacing them slightly apart.
8. Cool and Set: Allow the cookies to cool at room temperature for about 2 hours until they are firm and fully set.
9. Store Properly: Once set, store the cookies in an airtight container at room temperature. They will keep fresh for up to 1 week.

Notes

• The cookies can be customized by drizzling melted chocolate or sprinkling sea salt on top for added flavor complexity.
• This recipe makes a great gift or holiday treat because the cookies are sturdy and mail well.
• Be sure to stir the caramel mixture constantly during boiling to avoid burning, which will affect taste and texture.
• Use parchment paper or silicone mats to avoid sticking and make clean-up easier.

Keywords: no-bake cookies, praline, coconut, pecans, holiday treats