NO-BAKE PECAN COCONUT PRALINE COOKIES
These No-Bake Pecan Coconut Praline Cookies are a sweet and easy treat. They combine the nutty goodness of pecans, the tropical flavor of coconut, and a rich praline coating, all without any baking required! Perfect for a quick dessert or snack.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- ½ cup evaporated milk
- 2 cups pecans, coarsely chopped
- 2 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare baking sheets: Line baking sheets with parchment paper or wax paper.
- Make the praline mixture: In a large saucepan, melt the butter over medium heat. Add the granulated sugar and brown sugar, stirring until dissolved. Stir in the evaporated milk and bring the mixture to a boil, stirring constantly.
- Cook the mixture: Reduce heat to medium-low and cook, stirring frequently, until the mixture reaches the soft-ball stage (about 235-245°F or 113-118°C on a candy thermometer). If you don't have a candy thermometer, you can test by dropping a small amount of the mixture into a glass of very cold water. If it forms a soft ball that you can pick up, it's ready.
- Add nuts and coconut: Remove the saucepan from the heat. Stir in the chopped pecans, shredded coconut, vanilla extract, and salt. Mix well until everything is evenly coated.
- Drop onto baking sheets: Drop spoonfuls of the mixture onto the prepared baking sheets. Use a spoon or small cookie scoop to form the cookies.
- Chill: Let the cookies cool completely at room temperature, then transfer the baking sheets to the refrigerator to chill for at least 2 hours, or preferably overnight, to allow the cookies to set firmly.
- Serve: Once chilled and set, the cookies can be stored at room temperature in an airtight container.
Notes
- Soft-Ball Stage: Reaching the soft-ball stage is crucial for the texture of the cookies. If the mixture isn't cooked long enough, the cookies will be too soft. If it's cooked too long, they will be too hard.
- Storage: Store the cookies in an airtight container at room temperature. They will keep for several days.
- Variations: You can use other nuts, such as walnuts or almonds, instead of pecans. You can also add other ingredients to the mixture, such as mini marshmallows or chocolate chips.
- Drizzling: After the cookies have set, you can drizzle them with melted white chocolate or milk chocolate for a decorative touch.