Description
These No-Bake Coconut Pecan Praline Cookies are rich, buttery, and irresistibly chewy with toasted pecans and sweet coconut in a praline-style base. Made in one pot and ready without an oven, they’re the perfect quick candy-cookie hybrid for holidays, parties, or Southern-inspired dessert trays.
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup evaporated milk
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups sweetened shredded coconut
- 1½ cups chopped pecans
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large saucepan over medium heat, melt the butter. Stir in granulated sugar, brown sugar, evaporated milk, and corn syrup.
- Bring to a boil, then boil undisturbed for 3 minutes.
- Remove from heat and stir in vanilla extract and salt.
- Fold in shredded coconut and chopped pecans until fully combined.
- Drop spoonfuls onto the prepared baking sheet using a tablespoon or cookie scoop.
- Let cookies set at room temperature for 20–30 minutes, or chill briefly in the refrigerator until firm.
Notes
- Toasting the pecans enhances the flavor and adds a deeper crunch.
- For less sweetness, use unsweetened shredded coconut.
- Maple syrup or honey can replace corn syrup for a twist.
- Add-ins like dried fruit, cinnamon, or chocolate drizzle can personalize the flavor.
- Store between parchment layers to prevent sticking.
