No-Bake Coconut Pecan Praline Cookies – Irresistible Southern-Style Sweet Treat
These no-bake coconut pecan praline cookies are rich, chewy, and packed with caramelized flavor. Made with pecans, shredded coconut, and a creamy praline base, they set up perfectly without the oven—making them an easy, irresistible Southern-inspired treat.
Ingredients
- 2 cups pecans
- 2 cups sweetened shredded coconut
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup 1 stick unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Toast the pecans: In a dry skillet over medium heat, lightly toast pecans for 3–4 minutes until fragrant. Remove and set aside.
- Combine base ingredients: In a medium saucepan, add granulated sugar, brown sugar, evaporated milk, corn syrup, butter, and salt.
- Cook the mixture: Bring to a boil over medium heat, stirring often. Once boiling, cook for 3–4 minutes until the mixture reaches soft-ball stage (about 235°F on a candy thermometer).
- Add flavorings: Remove from heat and stir in vanilla extract.
- Mix in coconut and pecans: Quickly fold in the shredded coconut and toasted pecans until evenly coated.
- Scoop the cookies: Drop heaping tablespoons of the mixture onto parchment or wax paper.
- Let set: Allow cookies to cool and firm up at room temperature for 30–40 minutes before serving.
Notes
- Work quickly when mixing and scooping, as the praline mixture sets fast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra depth, sprinkle a pinch of flaky sea salt on top before the cookies set.