No-Bake Coconut Pecan Praline Cookies
Delightful and easy-to-make no-bake cookies filled with pecans, shredded coconut, and rich caramel, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups pecans, chopped or halved Can substitute with walnuts or almonds for a different crunch.
- 2 cups sweetened shredded coconut Unsweetened coconut can be used for a less sugary treat.
- 1.5 cups granulated sugar
- 1 cup brown sugar
- 0.5 cups evaporated milk
- 0.5 cups unsalted butter, cubed
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation
- Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, mix the shredded coconut and chopped pecans together and set aside.
Cooking
- In a medium saucepan over medium heat, combine the granulated sugar, brown sugar, evaporated milk, butter, and salt. Stir it all together.
- Keep stirring until it comes to a rolling boil. Once it boils, let it go for 3 minutes while stirring constantly.
- Remove the caramel from heat and add in the vanilla extract.
- Pour the hot caramel over the nuts and coconut mixture, mixing until everything is perfectly coated.
- Use a tablespoon or cookie scoop to drop spoonfuls of the mixture onto the lined sheets.
- Let the cookies cool at room temperature for about 2 hours, or until firm.
Notes
Cookies can be stored in an airtight container at room temperature for up to 1 week. Refrigerating will help keep them fresh longer. Kids will love helping with this recipe! Leftovers can be crumbled over yogurt or sprinkled on ice cream for extra sweetness.