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No-Bake Coconut Pecan Praline Cookies

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Delightful no-bake cookies that combine toasted pecans and sweet coconut for a chewy, rich treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups pecans, roughly chopped Toasting is optional.
  • 2 cups sweetened shredded coconut Can use unsweetened for a less sweet cookie.
  • 1.5 cups granulated sugar
  • 1 cup brown sugar, packed
  • 0.5 cup evaporated milk
  • 0.5 cup light corn syrup
  • 0.5 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt

Method
 

Preparation
  1. Line two baking sheets with wax paper or parchment paper.
  2. Measure all ingredients and set aside.
  3. If desired, lightly toast the pecans in a dry skillet and set aside to cool.
Cooking
  1. In a large saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter.
  2. Heat over medium-high, stirring constantly until melted and smooth.
  3. Cook mixture until it comes to a rolling boil. Cook for exactly 3 minutes while stirring constantly.
  4. Remove from heat and quickly stir in the vanilla extract and salt.
  5. Add shredded coconut and chopped pecans to the saucepan and stir vigorously for 3-4 minutes.
  6. Drop portions of the mixture onto prepared baking sheets using a tablespoon or small cookie scoop.
Setting
  1. Let cookies set at room temperature for about 2 hours or until firm.
  2. For faster setting, place in the refrigerator for 1 hour or in the freezer for 30 minutes.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 50mgFiber: 1gSugar: 10g

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness. Make sure to separate layers with parchment paper if stacking.
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