No-Bake Pecan Coconut Praline Cookies
These no-bake cookies combine crunchy pecans, toasty coconut, and a chocolatey praline coating for a quick and delicious dessert.
Ingredients
Dry Ingredients
- 1 cup chopped pecans Lightly toast for extra flavor
- 1 cup shredded coconut Sweetened or unsweetened — both work
- 2 cups graham cracker crumbs Can substitute with crushed digestive biscuits or shortbread
Chocolate-Praline Sauce
- 1 cup brown sugar Packed
- 1/2 cup unsweetened cocoa powder Dutch-processed gives a smoother chocolate note
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- In a large mixing bowl, stir together the chopped pecans, shredded coconut, and graham cracker crumbs until evenly distributed.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar, cocoa powder, vanilla extract, and salt. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil.
- Keep it at a gentle boil for 2 minutes while stirring to bloom the cocoa and create a shiny, binding sauce.
- Pour the hot chocolate-praline sauce over the dry ingredients and fold until everything is coated evenly and the mixture clumps together.
- Drop tablespoon-sized spoonfuls onto a parchment-lined baking sheet and press the tops slightly to form cookie shapes.
- Refrigerate the cookies for about 30 minutes, or until firm. Transfer to a rack or serving plate and enjoy.
Notes
Store in an airtight container for up to 2 days at room temperature or up to 2 weeks in the refrigerator. For freezing, layer cookies between parchment paper in a freezer-safe container for up to 3 months.