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No-Bake Coconut Pecan Praline Cookies
Sana Yousaf

No-Bake Coconut Pecan Praline Cookies Recipe

A quick and easy no-bake dessert featuring a rich, caramel-like praline base, chewy coconut, and crunchy pecans. Perfect for a sweet treat in under 30 minutes!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • ½ cup unsalted butter or coconut oil for dairy-free
  • ½ cup whole milk or coconut milk for richer flavor
  • ½ cup light corn syrup or honey/maple syrup for substitution
  • 1 tsp vanilla extract
  • 2 cups sweetened shredded coconut
  • 1½ cups chopped pecans toasted for extra flavor
  • ¼ tsp salt
  • Optional: 1 tsp cinnamon

Method
 

  1. Prepare your workspace: Line a baking sheet with parchment paper or a silicone mat. This ensures easy removal once the cookies are set.
  2. Combine the wet ingredients: In a large saucepan over medium heat, melt the butter. Add sugar, milk, and corn syrup, stirring continuously until a mild boil is reached.
  3. Cook the praline base: Boil the mixture for 3 minutes, stirring occasionally to prevent burning. The mixture should thicken slightly and turn a light caramel color.
  4. Add flavorings: Remove the pan from the heat. Stir in vanilla extract, salt, and cinnamon (if using) until fully combined.
  5. Incorporate coconut and pecans: Fold in the shredded coconut and chopped pecans, mixing until evenly coated with the praline mixture.
  6. Shape the cookies: Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Space them about 1 inch apart to prevent sticking.
  7. Let them set: Allow the cookies to cool and harden at room temperature for about 20-30 minutes. Put the tray in the fridge for ten to fifteen minutes to speed up the setting process.
  8. Serve and enjoy: Once set, peel the cookies off the parchment paper and serve. Enjoy with a cup of coffee or as a sweet snack!

Notes

  • Storage: Store in an airtight container at room temperature for 5 days, refrigerate for 2 weeks, or freeze for 3 months.
  • Substitutions: Use walnuts or almonds instead of pecans, or swap corn syrup for honey or maple syrup.
  • Vegan Option: Replace butter with coconut oil and milk with coconut milk.
  • Flavor Boost: Toast pecans or coconut lightly for a nuttier taste, or drizzle with melted chocolate for decadence.
  • Setting Issues: If cookies don’t harden, ensure the mixture boils for 3 minutes and refrigerate to help set.

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