No-Bake Coconut Pecan Praline Cookies
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why make this recipe
No-Bake Coconut Pecan Praline Cookies are a delightful treat that is perfect for anyone looking for a quick and easy dessert option. These cookies combine the rich flavors of toasted pecans and sweet coconut, creating a chewy texture that melts in your mouth. Plus, since they require no baking, you can whip them up in no time. They are ideal for parties, potlucks, or simply as a sweet snack at home!
how to make No-Bake Coconut Pecan Praline Cookies
Ingredients :
- 2 cups pecans, roughly 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 unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Directions :
Before beginning, line two baking sheets with wax paper or parchment paper. Have all ingredients measured and ready to go, as this recipe moves quickly once you start cooking. If desired, lightly toast the pecans in a dry skillet for enhanced flavor, then set aside to cool.
In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Place over medium-high heat and stir constantly with a wooden spoon or heat-resistant spatula until all ingredients are thoroughly melted and combined into a smooth mixture.
Continue cooking the sugar mixture, stirring frequently to prevent scorching, until it comes to a full rolling boil. Once boiling, set a timer and cook for exactly 3 minutes, stirring constantly.
After the 3-minute boil, immediately remove the saucepan from the heat. Quickly stir in the vanilla extract and salt. Working quickly while the mixture is still hot, add the shredded coconut and chopped pecans to the saucepan. Stir vigorously for 3-4 minutes.
Using a tablespoon or small cookie scoop, drop portions of the mixture onto the prepared baking sheets. Let the cookies set at room temperature for about 2 hours, or until completely firm. For faster setting, place the baking sheets in the refrigerator for about 1 hour or in the freezer for approximately 30 minutes.
Once set, transfer the cookies to an airtight container. Store at room temperature for up to 1 week, or refrigerate for longer freshness.
how to serve No-Bake Coconut Pecan Praline Cookies
Serve these delicious cookies as a sweet snack or dessert. They are great on their own or alongside a glass of milk or a cup of coffee or tea. You can also arrange them on a plate for a lovely dessert display at gatherings.
how to store No-Bake Coconut Pecan Praline Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to prolong their freshness, place them in the refrigerator. Just be sure to separate layers with parchment paper to prevent sticking.
tips to make No-Bake Coconut Pecan Praline Cookies
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Toast the pecans: Toasting the pecans in a dry skillet can enhance their flavor significantly. Just keep an eye on them to avoid burning!
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Use fresh ingredients: Always check the freshness of your pecans and coconut. Fresh ingredients make a big difference in taste.
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Work quickly: The mixture sets fast, so be prepared to drop the cookies onto the baking sheets quickly once mixed.
variation (if any)
For a fun twist, try adding mini chocolate chips or dried fruits like raisins or cranberries into the mixture along with the coconut and pecans. This addition can give an extra layer of flavor and texture to your cookies!
FAQs
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Can I use unsweetened coconut?
- Yes, you can use unsweetened coconut. However, the cookies may not be as sweet, so you might want to adjust the sugar slightly.
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How can I make these cookies gluten-free?
- This recipe is already gluten-free as it does not contain any wheat flour. Just make sure that your ingredients are certified gluten-free.
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Can I freeze these cookies?
- Yes, you can freeze these cookies. Just ensure they are in an airtight container, and they can last for up to 3 months in the freezer.
No-Bake Coconut Pecan Praline Cookies
Ingredients
Method
- Line two baking sheets with wax paper or parchment paper.
- Measure all ingredients and set aside.
- If desired, lightly toast the pecans in a dry skillet and set aside to cool.
- In a large saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter.
- Heat over medium-high, stirring constantly until melted and smooth.
- Cook mixture until it comes to a rolling boil. Cook for exactly 3 minutes while stirring constantly.
- Remove from heat and quickly stir in the vanilla extract and salt.
- Add shredded coconut and chopped pecans to the saucepan and stir vigorously for 3-4 minutes.
- Drop portions of the mixture onto prepared baking sheets using a tablespoon or small cookie scoop.
- Let cookies set at room temperature for about 2 hours or until firm.
- For faster setting, place in the refrigerator for 1 hour or in the freezer for 30 minutes.
