No-Bake Coconut Pecan Praline

No-Bake Coconut Pecan Praline Cookies are everything I crave in a sweet treat creamy rich and chewy with a classic praline flavor. The best part is they do not require an oven so you can whip up a batch any time a craving strikes or when it is too hot to bake. These cookies are always a favorite at family gatherings and remind me of the homemade pralines my grandmother made on holidays.

I first made these cookies for a holiday bake sale and they disappeared almost instantly. Now I always keep a batch in the freezer for last minute guests or afternoon coffee breaks.

Ingredients

• Pecans: chopped for buttery crunch use fresh pecans and toast them if you want even deeper flavor
• Sweetened shredded coconut: for chewiness and tropical sweetness look for bright white coconut with fresh aroma
• Granulated sugar: for structure and classic sweetness always choose clean and free flowing sugar
• Brown sugar: for caramel depth use soft and fragrant brown sugar if possible
• Evaporated milk: for creamy texture choose full fat for best result
• Light corn syrup: to prevent crystallization and keep cookies soft get a clear golden syrup
• Unsalted butter: for richness and to help bind pick a high quality butter for better taste
• Vanilla extract: for classic praline flavor use real vanilla not imitation
• Salt: to balance sweetness opt for fine sea salt for even mixing

Step by Step Instructions

Prep Your Baking Trays:

Line two baking sheets with wax or parchment paper and set aside. Measure all ingredients ahead so nothing slows you down once you start cooking. If using, toast pecans in a dry skillet for a few minutes until fragrant then cool completely.

Make the Base Mixture:

In a large sturdy saucepan combine white sugar brown sugar evaporated milk corn syrup and butter. Place over medium high heat. Stir constantly with a wooden spoon or heatproof spatula until everything is melted into a completely smooth mixture.

Boil the Mixture:

Keep cooking the mixture stirring often so nothing burns until it comes to a full rolling boil. Once it gets there start your timer and cook at this boil for exactly three minutes stirring all the time. The color will deepen and the mixture will get thicker.

Flavor and Finish the Caramel:

Right after your timer goes off take the saucepan off the heat. Immediately add vanilla and salt. Be careful as the mixture might bubble up with the additions. Stir until you see and smell that they are mixed right in.

Add Nuts and Coconut:

Work quickly now while it is still hot. Pour in the shredded coconut and chopped pecans. Stir hard for three to four minutes until everything is evenly coated and the mixture thickens and cools a little. You will notice it starts to get harder to stir.

Form the Cookies:

Using a tablespoon or small scoop drop the thick mixture onto your prepared sheets. Try to work fast before the mixture sets up. If it gets too firm to scoop just warm it gently over low heat for a moment.

Let Them Set:

Leave the cookies out at room temperature for about two hours until they are totally firm. If you want to speed things up set trays in the fridge for an hour or freezer for about thirty minutes.

Store and Enjoy:

Once solid stack the cookies in an airtight container. Layer with wax paper so they do not stick. They keep at room temp for up to a week or longer in the fridge. For longer storage freeze up to three months tightly wrapped.

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The toasted pecans are always my favorite part of these cookies. Every time I make them with my kids they want to sneak little tastes of hot caramel straight from the saucepan just like I did as a child in my grandmother’s kitchen.

Storage Tips

Store these cookies in an airtight container at cool room temp. If your kitchen is warm you may want to keep them in the fridge to hold their shape. For longer storage wrap tightly and freeze for up to three months. Defrost at room temperature before serving. Layer with wax or parchment paper to prevent sticking.

Ingredient Substitutions

You can swap walnuts for pecans if needed or use unsweetened coconut to cut sweetness a bit. If you cannot find evaporated milk use half and half but not regular milk as it can be too thin. Maple syrup can replace corn syrup for a slight flavor twist but this will make cookies a bit softer.

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Serving Suggestions

Serve these cookies on a pretty platter for parties or package them in small gift bags for neighbors and friends. They are rich enough to pair lovely with coffee or tea and also look beautiful atop a holiday cookie tray. Sometimes I crumble a cookie over vanilla ice cream for a southern style sundae.

Cultural Moment

These cookies are inspired by classic southern pralines a treat that has roots in Louisiana’s Creole cuisine. The creamy caramel base and nutty pecan flavor reflect the spirit of old fashioned southern hospitality.

Recipe FAQs

→ Can I use unsweetened coconut instead of sweetened?

Yes, unsweetened coconut works, but the finished treats will be less sweet and slightly drier. Adjust sugar if desired.

→ How long do these stay fresh?

Stored in an airtight container, they keep at room temperature for up to a week. Refrigerate for longer freshness.

→ Is it necessary to toast the pecans?

Toasting enhances the flavor and crunch, but it’s optional. The treats still have great texture if you skip this step.

→ Can I freeze these treats?

Absolutely. Once set, freeze in a well-sealed container for up to three months. Thaw at room temperature before serving.

→ Why did my mixture harden too quickly?

Overcooking or cooling the mixture too much before scooping can cause it to firm up quickly. Briefly rewarming may help loosen it.

→ What can I use instead of corn syrup?

Light honey or golden syrup can substitute, though flavor and texture may shift slightly from the original.