These No-Bake Coconut Pecan Praline Cookies offer the perfect mix of caramelized pecan flavor and coconut sweetness without ever turning on the oven! Perfect for when you need a quick treat, they’re simple to make and taste indulgent. Featuring a caramel base that holds everything together, these cookies are sweet, nutty, and a little chewy—a delightful blend of textures and flavors in every bite.
Why You’ll Love This Recipe
- No Oven Needed: Great for warm days or busy schedules, these are stovetop-only cookies.
- Rich Caramel Flavor: A caramel base of brown sugar, granulated sugar, and butter gives these treats a deep, satisfying flavor.
- Simple Yet Elegant: These no-bake cookies look fancy and taste amazing, making them ideal for gatherings, gift boxes, or just treating yourself.
Ingredients
- 2 cups pecans, chopped
- 2 cups sweetened shredded coconut
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Step-by-Step Instructions
Step 1: Combine Ingredients in a Saucepan
In a large saucepan, combine the granulated sugar, brown sugar, evaporated milk, light corn syrup, and unsalted butter. Stir the mixture over medium-high heat until it’s smooth, and the butter has fully melted. The ingredients should be well combined with no visible grains of sugar.
Step 2: Boil the Mixture
Bring the mixture to a full, rolling boil and maintain it for 3 minutes. Stir continuously to prevent any burning or sticking at the bottom of the saucepan. Keeping it at a steady boil is important for achieving the right caramel consistency.
Step 3: Add Flavoring and Mix-ins
Remove the saucepan from the heat and immediately stir in the vanilla extract and salt until they’re fully incorporated. Next, add the shredded coconut and chopped pecans gradually, stirring as you go. Mix until the ingredients are evenly coated in the caramel and the mixture begins to cool and thicken, which should take about 3–4 minutes.
Step 4: Portion Out the Cookies
Using a tablespoon or small cookie scoop, drop portions of the mixture onto baking sheets lined with wax paper. Press each one lightly to shape as desired. They will spread just a bit, so leave a small space between each portion.
Step 5: Set the Cookies
Allow the cookies to cool and solidify at room temperature for about 2 hours. For a quicker setup, place them in the freezer for 10–15 minutes. Once they’re set, your cookies are ready to serve and enjoy!
Kitchen Equipment Needed
- Large saucepan
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Baking sheets
- Wax paper or parchment paper
- Cookie scoop or tablespoon
Serving and Storage Tips
- Serving: These cookies are delicious served at room temperature, but they’re also wonderful chilled for a slightly firmer bite. They make a great addition to holiday platters, dessert tables, or as gifts.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks.
- Freezing: Freeze in a single layer on a tray until solid, then transfer to an airtight container with parchment paper between layers. They’ll keep for up to 3 months and can be enjoyed straight from the freezer.
Variations
- Extra Crunch: Toast the chopped pecans lightly before adding them to enhance their nuttiness and crunch.
- Dark Chocolate Drizzle: Once the cookies are set, drizzle them with melted dark chocolate for added richness.
- Salted Caramel Twist: Add a pinch of flaky sea salt on top of each cookie for a sweet-and-salty finish.
- Nut-Free Option: Replace pecans with sunflower or pumpkin seeds to create a nut-free version with a similar texture.
Helpful Notes
- Monitoring the Boil: It’s essential to keep the mixture at a steady, rolling boil for exactly 3 minutes; otherwise, the caramel consistency won’t be quite right.
- Adding Mix-ins Slowly: Adding the coconut and pecans gradually helps to ensure they’re evenly coated and prevents the caramel from cooling too quickly.
- Shaping Tips: If the mixture becomes too firm while shaping, briefly place the saucepan back over low heat to soften it.
Tips from Well-Known Chefs
- Martha Stewart: Recommends using high-quality vanilla extract, as it adds depth to the caramel flavor and enhances the sweetness of coconut and pecans.
- Bobby Flay: Suggests a quick chill before setting if the mixture is sticky or hard to work with. A few minutes in the fridge can make shaping easier.
- Julia Child: Advises stirring caramel consistently while it boils, as this keeps the sugars from crystalizing and helps create a smooth, glossy finish.
Frequently Asked Questions
1. Can I use sweetened condensed milk instead of evaporated milk?
No, condensed milk is much thicker and sweeter, which would change the texture and sweetness of the caramel. Stick with evaporated milk for the right consistency.
2. Can I substitute dark corn syrup for light corn syrup?
Yes, but note that dark corn syrup has a more intense flavor and color, which will make the cookies slightly darker and more caramel-flavored.
3. What should I do if my mixture becomes too thick to work with?
If the mixture cools too quickly, you can gently reheat it over low heat for a minute or two to loosen it up, making it easier to portion out.
4. Can I make these cookies ahead of time?
Yes, these cookies are ideal for making in advance since they store well. Just keep them in an airtight container, and they’ll stay fresh for up to a week at room temperature or even longer in the fridge.
5. How can I make these cookies less sweet?
Try using unsweetened coconut instead of sweetened for a subtler sweetness. Reducing sugar in the caramel can affect its structure, so it’s best to modify the coconut first.
These No-Bake Coconut Pecan Praline Cookies are a delightful treat with a satisfying combination of nutty pecans, sweet coconut, and rich caramel. Perfect for festive gatherings or everyday treats, they’re easy to make and even easier to enjoy!
No-Bake Coconut Pecan Praline Cookies
Ingredients
- 2 cups pecans chopped
- 2 cups sweetened shredded coconut
- 1 1/2 cups granulated sugar
- 1 cup brown sugar packed
- 1/2 cup evaporated milk
- 1/2 cup light corn syrup
- 1/2 cup 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Combine Ingredients in a Saucepan:
- In a large saucepan, combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Stir the mixture over medium-high heat until smooth and combined.
Boil the Mixture:
- Allow the mixture to come to a full boil and maintain the boil for 3 minutes, stirring continuously. After 3 minutes, remove the saucepan from the heat.
Add Flavoring and Mix-ins:
- Stir in the vanilla extract and salt until fully incorporated. Then, gradually add the shredded coconut and pecans, stirring until the ingredients are evenly distributed and the mixture starts to cool and thicken (about 3-4 minutes).
Portion Out the Cookies:
- Using a tablespoon or small scoop, portion out the mixture onto baking sheets lined with wax paper, pressing lightly to shape as desired.
Set the Cookies:
- Let the cookies solidify at room temperature. For quicker setting, place them in the freezer for 10-15 minutes. Once set, the cookies are ready to serve.