No Bake Coconut Pecan Praline Cookies
Deliciously chewy and crunchy cookies bursting with coconut flavor, made simply on the stovetop without an oven. Perfect for potlucks or as a last-minute dessert.
Ingredients
Main Ingredients
- 1 cup evaporated milk Full-fat gives the best texture; can substitute with full-fat canned coconut milk.
- 1 cup granulated sugar
- 1/2 cup butter 1 stick.
- 1 cup shredded coconut Use sweetened or unsweetened; toasted adds depth.
- 1 cup chopped pecans Lightly toasted for best flavor.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- In a medium saucepan, combine evaporated milk, granulated sugar, and butter. Heat over medium, stirring until the butter melts and sugar dissolves.
- Bring the mixture to a steady boil, stirring constantly to prevent scorching.
- Maintain a gentle boil for 2–3 minutes, stirring continuously until slightly thickened and with a toffee note.
- Remove from heat and stir in shredded coconut, chopped pecans, vanilla extract, and salt until well combined.
- Drop rounded spoonfuls of the mixture onto wax paper or a silicone mat, spacing them apart.
- Allow cookies to set at room temperature for about 30–60 minutes, depending on humidity.
Notes
Store cookies in an airtight container. For best texture, bring to room temperature before serving. Can freeze for up to 3 months.