No-Bake Pecan Coconut Praline Cookies
Servings
Makes about 24 cookies
Ingredients
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1½ cups granulated sugar
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½ cup brown sugar, packed
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½ cup (1 stick) unsalted butter
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½ cup evaporated milk
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1 teaspoon vanilla extract
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2 cups chopped pecans
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2 cups sweetened shredded coconut
Instructions
1. Prepare a Baking Surface
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Line a large baking sheet or countertop with wax paper or parchment paper.
2. Cook the Praline Mixture
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In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, and evaporated milk.
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Stir frequently until the butter melts and the sugars dissolve.
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Bring the mixture to a full rolling boil and cook for 3–4 minutes, stirring constantly.
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Remove from heat and stir in vanilla extract.
3. Add Pecans and Coconut
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Quickly stir in chopped pecans and shredded coconut.
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Mix until everything is evenly coated and thickened slightly.
4. Form the Cookies
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Working quickly, drop spoonfuls of the mixture onto the prepared wax paper.
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Let the cookies cool and set at room temperature for about 30–45 minutes until firm.
Serving and Storage
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Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
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These cookies can also be frozen for up to 3 months.
Tips
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To prevent grainy texture, don’t overcook the sugar mixture — 3 to 4 minutes of boiling is usually enough.
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For a richer flavor, toast the pecans lightly before adding.
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If the mixture thickens too quickly, warm it gently over low heat to loosen it again.
Would you like me to include a chocolate-drizzled version or one that adds oats for extra chewiness?
