Why You’ll Love This Recipe
These No Bake Pecan Coconut Praline Cookies are incredibly easy to make and don’t require any baking, which means you can enjoy delicious homemade cookies in a fraction of the time. The combination of sweet sugar and corn syrup creates a rich, caramel-like base, while the shredded coconut and chopped pecans add texture and flavor. The vanilla extract enhances the overall taste, giving the cookies a comforting, warm aroma. Perfect for busy days or when you need a last-minute treat!
Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium-sized saucepan, combine the sugar, corn syrup, and evaporated milk. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil.
- Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
- Let the mixture cool for about 5 minutes, allowing it to thicken slightly.
- Using a spoon, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Shape them into little cookies.
- Allow the cookies to cool and set for about 30 minutes, or until they firm up.
- Once the cookies have set, enjoy them immediately, or store them in an airtight container for later.
Servings and Timing
- Servings: 24 cookies
- Prep time: 10 minutes
- Set time: 30 minutes
- Total time: 40 minutes
Variations
- Nut options: You can substitute the pecans with other nuts, such as walnuts, almonds, or cashews, for a different flavor.
- Chocolate drizzle: Drizzle melted chocolate over the cooled cookies for an added indulgent touch.
- Coconut variation: If you’re not a fan of coconut, you can replace it with rolled oats or dried fruit like raisins or cranberries.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They can also be refrigerated for longer shelf life.
- Reheating: These cookies are best enjoyed at room temperature, so there’s no need to reheat. If they’ve been refrigerated, let them sit at room temperature for a few minutes before serving.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut, but be aware that it will make the cookies slightly sweeter.
Can I make these cookies with low-fat evaporated milk?
Yes, you can use low-fat or fat-free evaporated milk as a substitute for the regular version, though it may slightly affect the richness of the cookies.
Can I add more nuts to the recipe?
Absolutely! Feel free to increase the amount of chopped pecans or add other types of nuts to suit your preferences.
Can I make these cookies ahead of time?
Yes, these cookies can be made a day or two ahead of time and stored in an airtight container until you’re ready to serve them.
How long do these cookies take to set?
The cookies usually need about 30 minutes to set at room temperature. If you’re in a hurry, you can speed up the setting process by placing them in the fridge for 15-20 minutes.
Can I freeze these cookies?
Yes, you can freeze the cookies for up to 3 months. Just make sure they’re in an airtight container, and let them thaw at room temperature before eating.
Can I substitute honey for corn syrup?
Yes, you can substitute honey for corn syrup, though the flavor may be slightly different, with honey adding a richer taste.
Can I use maple syrup instead of corn syrup?
You can use maple syrup, but the flavor will be different, and the texture might be slightly softer compared to corn syrup.
What can I use instead of evaporated milk?
You can substitute evaporated milk with heavy cream or a non-dairy milk alternative like coconut milk or almond milk, though the flavor may change slightly.
Can I make these cookies without nuts?
Yes, you can omit the nuts and simply make coconut cookies if you prefer. They will still be delicious and crunchy!
Conclusion
These No Bake Pecan Coconut Praline Cookies are a delicious and easy-to-make treat that’s perfect for any occasion. With the perfect combination of sweet, gooey caramel, toasted coconut, and crunchy pecans, these cookies offer a delightful bite in every piece. Best of all, they require no baking, making them a quick and simple dessert. Whether you’re preparing them for a gathering or indulging in a sweet snack, these cookies are sure to be a hit!
Print
Pecan Coconut Praline Cookies
- Total Time: 40 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
These No Bake Pecan Coconut Praline Cookies are a quick and delicious treat with a rich caramel base, toasted coconut, and crunchy pecans. With no baking required, they’re the perfect sweet indulgence for any occasion, from holidays to last-minute cravings.
Ingredients
2 cups sugar
1 cup corn syrup
1 cup evaporated milk
1 cup shredded coconut
1 cup chopped pecans
2 teaspoons vanilla extract
Instructions
-
In a medium-sized saucepan, combine the sugar, corn syrup, and evaporated milk. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture boils.
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Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally.
-
Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
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Let the mixture cool for 5 minutes, allowing it to thicken slightly.
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Drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping them into cookies.
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Let the cookies cool and set for about 30 minutes until firm.
-
Enjoy immediately or store in an airtight container.
Notes
You can substitute pecans with walnuts, almonds, or cashews.
Drizzle melted chocolate over the cooled cookies for a decadent touch.
Replace coconut with oats or dried fruit for a different variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
