No-Bake Coconut Pecan Praline Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups pecans, roughly chopped
02 -
2 cups sweetened shredded coconut
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1½ cups granulated sugar
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1 cup brown sugar, packed
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½ cup evaporated milk
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½ cup light corn syrup
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½ cup (1 stick) unsalted butter
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1 teaspoon vanilla extract
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½ teaspoon salt
# Instructions:
01 -
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.
02 -
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.
03 -
Continue cooking the sugar mixture, stirring frequently to prevent scorching, until it comes to a full rolling boil (a boil that cannot be stirred down). Once boiling, set a timer and cook for exactly 3 minutes, stirring constantly. The mixture will begin to thicken slightly and take on a caramel color.
04 -
After the 3-minute boil, immediately remove the saucepan from the heat. Quickly stir in the vanilla extract and salt, being careful as the mixture may bubble up slightly when these are added. Stir until completely incorporated.
05 -
Working quickly while the mixture is still hot, add the shredded coconut and chopped pecans to the saucepan. Stir vigorously for 3-4 minutes until all ingredients are well coated and the mixture begins to cool slightly and thicken. The mixture will become harder to stir as it cools.
06 -
Using a tablespoon or a small cookie scoop, drop portions of the mixture onto the prepared baking sheets. Work quickly as the mixture will continue to set as it cools. If the mixture becomes too stiff to scoop, you can return it to low heat for a few seconds to soften it slightly.
07 -
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. The cookies should feel firm to the touch and hold their shape when picked up.
08 -
Once set, transfer the cookies to an airtight container, placing wax paper between layers to prevent sticking. Store at room temperature in a cool, dry place for up to 1 week, or refrigerate for longer freshness. They can also be frozen for up to 3 months if wrapped well.
# Notes:
01 -
These cookies harness the delicious flavor of Southern pralines in an easy, no-bake form that requires no oven - perfect for hot summer days or when you need a quick dessert.
02 -
For the best texture and flavor, toast the pecans lightly in a dry skillet before adding them to the mixture - this enhances their natural nuttiness.
03 -
The cookie mixture begins to set quickly, so have all your ingredients measured and ready before starting, and work efficiently once the mixture is removed from heat.
04 -
If you find the cookies too sweet, you can reduce the granulated sugar to 1¼ cups without affecting the setting properties.