No Bake Pecan Coconut Praline Cookies (Print Version)
# Ingredients:
→ For the Praline Base
01 -
2½ cups sugar
02 -
½ cup evaporated milk
03 -
½ cup corn syrup
04 -
½ cup butter (unsalted for best results)
05 -
1 teaspoon vanilla extract
→ For the Mix-ins
06 -
2-2½ cups chopped pecans (toasted for extra flavor)
07 -
2½ cups grated coconut (sweetened or unsweetened, depending on preference)
# Instructions:
01 -
Measure out and set aside the pecans, coconut, and vanilla extract. These will be added after the praline mixture has cooked.
02 -
In a large saucepan, combine the sugar, evaporated milk, corn syrup, and butter. Place over medium heat and stir constantly to ensure the sugar dissolves completely and the butter melts.
03 -
Once the mixture reaches a rolling boil, continue cooking for exactly 3 minutes while stirring continuously. This creates the signature praline texture and flavor. Be careful not to let the mixture burn.
04 -
Remove the saucepan from heat and immediately stir in the pecans, coconut, and vanilla extract. Stir continuously for about 4 minutes, allowing the mixture to cool slightly while ensuring all ingredients are evenly coated with the praline mixture.
05 -
Using a spoon, drop spoonfuls of the mixture onto a sheet of wax paper or parchment paper. The mixture should hold its shape and create cookie-sized mounds.
06 -
Allow the cookies to sit at room temperature until they have completely hardened and are firm to the touch.
07 -
Once set, carefully remove the cookies from the wax paper. Enjoy immediately or store in an airtight container.
# Notes:
01 -
For a dairy-free version, use coconut milk instead of evaporated milk and substitute the butter with vegan butter
02 -
If allergic to pecans, try using walnuts or almonds instead
03 -
Agave syrup can be used instead of corn syrup for a different flavor profile
04 -
Store in an airtight container at room temperature for up to 1 week