No-Bake Coconut Pecan Praline (Print Version)
Chewy coconut and pecan clusters with rich praline caramel flavor, made entirely on the stovetop—no oven needed.
# Ingredients:
→ Main Ingredients
01 -
2 cups pecans, roughly chopped
02 -
2 cups sweetened shredded coconut
03 -
1.5 cups granulated sugar
04 -
1 cup brown sugar, packed
05 -
0.5 cup evaporated milk
06 -
0.5 cup light corn syrup
07 -
0.5 cup unsalted butter (1 stick)
08 -
1 teaspoon vanilla extract
09 -
0.5 teaspoon salt
# Steps:
01 -
Line two baking sheets with wax paper or parchment paper. Measure all ingredients and have them ready to use.
02 -
If desired, lightly toast the pecans in a dry skillet for enhanced flavor. Set aside to cool.
03 -
In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Place over medium-high heat and stir constantly until melted and smooth.
04 -
Continue cooking the sugar mixture, stirring frequently, until it reaches a full rolling boil. Boil for exactly 3 minutes, stirring constantly, until thickened slightly and caramel-colored.
05 -
Remove the saucepan from heat. Stir in vanilla extract and salt, being cautious as the mixture might bubble.
06 -
Stir in shredded coconut and chopped pecans. Mix vigorously for 3-4 minutes until thoroughly coated and the mixture begins to cool and thicken.
07 -
Using a tablespoon or small cookie scoop, drop portions of the mixture onto the prepared baking sheets. If the mixture hardens, reheat slightly to loosen.
08 -
Let cookies set at room temperature for 2 hours until firm. Alternatively, refrigerate for 1 hour or freeze for 30 minutes for quicker setting.
09 -
Transfer firm cookies to an airtight container with wax paper between layers. Store at room temperature for up to 1 week or refrigerate for longer storage. Freeze for up to 3 months if wrapped well.
# Notes and Tips:
01 -
Work quickly while the mixture is hot to prevent premature setting.
02 -
Toasting the pecans enhances their flavor, but it is optional.