Description
Delight in these rich and chewy No-Bake Pecan Coconut Praline Cookies, featuring a luscious blend of toasted pecans, sweet shredded coconut, and a buttery caramel praline base. Perfect for those craving a quick and indulgent treat without the need for an oven.
Ingredients
Scale
Nuts and Coconut
- 2 cups of pecans
- 2 cups of sweetened shredded coconut
Sugar and Sweeteners
- 1 1/2 cups of granulated sugar
- 1 cup of brown sugar
- 1/2 cup of light corn syrup
Dairy and Flavorings
- 1/2 cup of evaporated milk
- 1/2 cup (one stick) of unsalted butter
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Instructions
- Combine Ingredients: In a sizeable saucepan, mix the granulated sugar, brown sugar, evaporated milk, light corn syrup, and unsalted butter. Heat the saucepan over medium-high heat, stirring constantly until the sugars dissolve and the mixture is smooth and uniform.
- Boil the Mixture: Allow the mixture to come to a boil. Maintain a steady boil for 3 minutes to achieve the right caramel consistency, then remove the saucepan from the heat immediately.
- Add Flavorings: Stir in the vanilla extract and salt immediately after removing the mixture from the heat source, ensuring even distribution.
- Mix in Nuts and Coconut: Gradually add the sweetened shredded coconut and pecans into the praline mixture. Stir continuously for 3 to 4 minutes as the mixture cools and thickens slightly to incorporate all ingredients well.
- Portion Cookies: Using a tablespoon or small scoop, drop spoonfuls of the mixture onto baking sheets lined with wax paper, shaping them into individual cookie portions.
- Set and Serve: Let the cookies set at room temperature until firm. To speed up the process, place the baking sheets in the freezer. Once solidified, the cookies are ready to enjoy.
Notes
- This recipe requires no baking, making it ideal for quick and easy preparation.
- For a crunchy texture, lightly toast the pecans before mixing them in.
- Store leftover cookies in an airtight container at room temperature or in the refrigerator for longer freshness.
- For a variation, substitute pecans with walnuts or almonds.
- Freezing the cookies helps them set faster but avoid leaving them too long to prevent excess hardness.
