No-Bake Coconut Pecan Praline Cookies
These no-bake coconut pecan praline cookies are easy to make and deliciously chewy, featuring shredded coconut and crunchy pecans in a caramel-like praline syrup.
Ingredients
Cookie Ingredients
- 2 cups shredded coconut sweetened or unsweetened; sweetened gives a chewier, sweeter result
- 1 cup pecans, chopped toasted for extra depth
- 1 cup brown sugar light or dark
- 1/2 cup sweetened condensed milk for binding and sweetness
- 1 teaspoon vanilla extract for flavor
- 1/4 cup butter unsalted preferred
Instructions
Preparation
- Line a baking sheet with wax paper or parchment.
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and sweetened condensed milk until smooth.
- Bring the mixture to a gentle boil, then cook for 2 minutes, stirring constantly to prevent scorching.
- Remove the pan from heat and stir in vanilla extract.
- Add shredded coconut and chopped pecans, folding until evenly coated.
- Let the mixture cool for 1–2 minutes, then use a tablespoon or cookie scoop to drop mounds onto the prepared wax paper.
- Allow the cookies to set at room temperature until firm, about 1–2 hours.
Notes
Store in an airtight container for up to 4–5 days. Chill for firmer texture, or freeze for up to 2 months.