Description
Delicious no-bake coconut praline cookies that combine sweet shredded coconut and crunchy pecans coated in a rich caramel-like mixture. These easy-to-make treats set quickly without the need for an oven, making them perfect for a quick dessert or holiday snack.
Ingredients
Scale
Cookie Mixture
- 2 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 1/2 cups sweetened shredded coconut
- 2 cups chopped pecans
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to use for dropping the cookies later.
- Combine Ingredients: In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, evaporated milk, and salt. Stir constantly to prevent burning.
- Cook Mixture: Bring the mixture to a boil, then continue boiling for 3–4 minutes, stirring frequently until the mixture thickens slightly and turns golden in color.
- Add Flavoring: Remove the pan from heat and stir in the vanilla extract thoroughly to evenly distribute the flavor.
- Mix in Solids: Quickly add the shredded coconut and chopped pecans to the hot mixture, stirring until everything is evenly coated and combined.
- Form Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet in cookie-sized mounds.
- Set Cookies: Allow the cookies to sit at room temperature until completely set, approximately 30 to 45 minutes, before serving.
- Store Cookies: Once set, store the cookies in an airtight container to maintain freshness for up to a week.
Notes
- For a richer flavor, toast the pecans lightly before adding them to the mixture.
- These cookies can be made ahead of time and stored at room temperature for up to one week.
- For a chewier texture, reduce the boiling time slightly during cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
