No-Bake Coconut Pecan Praline Cookies
Deliciously crunchy cookies made without baking, featuring toasted pecans and shredded coconut, perfect for last-minute gatherings.
Ingredients
Main Ingredients
- 1 cup sweetened shredded coconut Lightly toasted for deeper flavor, optional
- 1 cup chopped pecans Toasted and cooled for best crunch
- 1 cup brown sugar Light or dark — dark gives a richer molasses note
- 1/2 cup unsweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup butter Salted or unsalted; if salted, taste before adding extra salt
Instructions
Preparation
- Line a baking sheet with parchment or a silicone mat.
- In a heavy-bottomed saucepan over medium heat, combine the brown sugar, sweetened condensed milk, and butter. Stir constantly with a wooden spoon or heatproof spatula.
- When the mixture begins to boil, keep stirring and let it bubble gently for 1–2 minutes to slightly thicken.
- Remove the pan from the heat immediately. Stir in the shredded coconut, chopped pecans, and vanilla until everything is evenly coated.
- Use two spoons (or a small cookie scoop) to drop rounded spoonfuls onto the prepared parchment, spacing them so they don’t touch.
- Allow cookies to cool and set at room temperature for at least 30–45 minutes.
- Transfer to a serving plate or storage container once fully set.
Notes
Store cookies in an airtight container at cool room temperature for up to 4–5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.