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There is something irresistibly joyful about indulging in a sweet treat that blends crunchy pecans, luscious shredded coconut, and the rich, buttery shine of praline — and the best part? You don’t have to turn on the oven to enjoy them! This No-Bake Pecan Coconut Praline Cookies Recipe is a simple, delightful way to create perfectly sweet, chewy cookies with a beautiful balance of nutty and tropical flavors. Whether you’re new to no-bake desserts or a seasoned cookie lover, these praline cookies will quickly become a favorite for sharing and snacking.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the key to nailing the luscious flavor and texture of this recipe. Each one plays an important role, from sweetening and binding to adding nutty richness and toasty coconut goodness.
- 2 cups of pecans: Provide crunch and a warm, buttery flavor that complements the praline perfectly.
- 2 cups of sweetened shredded coconut: Adds chewy texture and a tropical sweetness that makes these cookies stand out.
- 1 1/2 cups of granulated sugar: The primary sweetener giving the cookies that classic praline caramelization.
- 1 cup of brown sugar: Brings a deep molasses flavor and moisture for that perfect chew.
- 1/2 cup of evaporated milk: Gives a creamy richness and helps with the fudgy consistency.
- 1/2 cup of light corn syrup: Keeps the sugar from crystallizing, ensuring a smooth, glossy texture.
- 1/2 cup (one stick) of unsalted butter: Adds richness and helps meld all the ingredients into a luscious praline sauce.
- 1 teaspoon of vanilla extract: Lifts the flavors with a warm, aromatic hint.
- 1/2 teaspoon of salt: Balances the sweetness and enhances all the other flavors beautifully.
How to Make No-Bake Pecan Coconut Praline Cookies Recipe
Step 1: Combine the Sugars and Dairy
Start by placing the granulated sugar, brown sugar, evaporated milk, light corn syrup, and unsalted butter into a sizable saucepan. Heat this mixture over medium-high heat, stirring constantly to fully blend the ingredients and prevent burning. Watch as the sugars dissolve and the butter melts into a creamy, uniform base — this is where the magic begins.
Step 2: Bring to a Boil and Cook
Once combined, bring the mixture to a steady boil. Let it bubble gently for about 3 minutes while stirring continuously. This brief boiling step is crucial to develop that characteristic praline thickness and encourages the sugars to properly caramelize without turning grainy.
Step 3: Flavor with Vanilla and Salt
Remove the saucepan from the heat and immediately stir in the vanilla extract and salt. These simple additions brighten and balance the sweetness, enhancing the complexity of your praline in a wonderfully subtle way.
Step 4: Fold in the Coconut and Pecans
Slowly add the shredded coconut and pecans to the hot mixture. Stir consistently for 3 to 4 minutes as the mixture cools slightly and thickens. You’ll notice the praline coating the nuts and coconut perfectly, creating a rich, beautiful cookie texture that’s chewy with a hint of crispness.
Step 5: Scoop Onto Wax Paper
Using a tablespoon or small scoop, dollop the mixture onto baking sheets lined with wax paper. Keep the portions evenly sized to ensure uniform cookies. The mixture will still be soft but will firm up as it cools.
Step 6: Allow to Set
Let the cookies cool and solidify at room temperature. If you want to speed things up, pop the trays in the freezer for 15-20 minutes. Once set, the cookies will have that satisfyingly firm snap on the outside with a chewy, praline-rich center.
How to Serve No-Bake Pecan Coconut Praline Cookies Recipe
Garnishes
To elevate these cookies visually and flavor-wise, sprinkle a few flakes of toasted coconut on top before they set. A light dusting of flaky sea salt right after scooping also gives a delightful contrast to the sweetness.
Side Dishes
These praline cookies pair wonderfully with a hot cup of coffee or some creamy vanilla ice cream. Their sweet and nutty nature complements both warm and cold desserts, making them versatile for any dessert table or afternoon snack.
Creative Ways to Present
Arrange these cookies on a rustic wooden platter with clusters of pecans and a small bowl of coconut flakes nearby for a casual yet stunning presentation. Wrapping individual cookies in parchment paper tied with twine makes them perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
You can keep the cookies fresh at room temperature in an airtight container for up to a week. Just make sure to separate the layers with wax paper to avoid sticking and maintain their perfect texture.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or zip-lock bag. They’ll stay fresh for up to 3 months and thaw quickly at room temperature.
Reheating
Since these are no-bake cookies, reheating isn’t really necessary. If you prefer a softer texture, a quick zap in the microwave for 5-7 seconds will gently warm them without melting everything down.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts, almonds, or even cashews would work well if you want a different nutty twist. Just remember that each nut offers a unique flavor and texture, so choose according to your preference.
Is it possible to make these cookies vegan?
To make this No-Bake Pecan Coconut Praline Cookies Recipe vegan, you can replace the evaporated milk with coconut milk and use a plant-based butter substitute. Also, ensure your shredded coconut is unsweetened or free from animal products.
Why does the mixture need to boil for exactly 3 minutes?
Boiling for that amount of time ensures the sugars caramelize properly and achieves the right thickness for coating the nuts and coconut. Cooking less can make the cookies too soft, while longer boiling might make them too hard.
Can I use unsweetened coconut instead of sweetened?
Yes, but because unsweetened coconut lacks sugar, the cookies may be less sweet overall. You might want to adjust the sugar quantities or sprinkle a little extra sugar if you prefer a sweeter result.
What if my cookies don’t set properly?
If your cookies remain too soft or sticky, it could be because the praline mixture didn’t reach the proper boil time or temperature. Try cooking the sugar mixture a bit longer next time, and ensure you scoop and let them cool undisturbed for the best results.
Final Thoughts
I can’t recommend this No-Bake Pecan Coconut Praline Cookies Recipe enough for anyone craving a sweet, nutty treat without the hassle of baking. Its simplicity, combined with rich flavors and textural perfection, makes this a go-to recipe for busy days or last-minute gatherings. Give it a try and watch these cookies become your new favorites to share with friends and family!
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Print
No-Bake Pecan Coconut Praline Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
No-Bake Pecan Coconut Praline Cookies are quick and easy to prepare treats combining crunchy pecans, sweet shredded coconut, and a rich praline syrup made from brown and granulated sugars. These delightful cookies require minimal cooking time and no oven baking, making them a perfect sweet snack or dessert for any occasion.
Ingredients
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 (one 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 all ingredients are thoroughly combined and the mixture achieves a uniform consistency.
- Boil the Mixture: Bring the mixture to a boil and maintain this state for 3 minutes. After boiling, remove the saucepan from the heat source.
- Add Flavorings: Immediately stir in the vanilla extract and salt, ensuring they are evenly incorporated into the mixture.
- Incorporate Nuts and Coconut: Gradually add the shredded coconut and pecans to the saucepan. Stir continuously for 3-4 minutes as the mixture cools and thickens slightly, making sure the coconut and pecans are evenly distributed.
- Form Cookies: Using a tablespoon or small scoop, portion out the mixture and drop it onto baking sheets lined with wax paper.
- Set the Cookies: Allow the cookies to solidify at room temperature. For quicker setting, place the cookies in the freezer. Once solidified, they are ready to serve.
Notes
- Use wax paper or parchment paper to prevent sticking when setting the cookies.
- Stirring continuously while cooking prevents burning and ensures even cooking.
- If you prefer a crunchier texture, lightly toast the pecans before adding.
- Store the cookies in an airtight container at room temperature or refrigerated to maintain freshness.
- To speed up setting, freeze the cookies for 15-20 minutes.
