Introduction
Picture a warm summer afternoon when the oven is your sworn enemy and dessert needs to come together fast. Enter these No‑Bake Pecan Coconut Praline Cookies: clusters of chewy shredded coconut, crunchy pecans and a rich caramel‑praline syrup that sets into irresistible little mounds of sweet nostalgia. They feel like a decadent candy crossed with a cookie, yet require no oven and minimal fuss. Perfect as a quick treat, holiday platter addition, or an elegant homemade gift.
Why You’ll Love This Recipe
- No oven required: Ideal for hot days or when you simply don’t want to heat up the kitchen.
- Rich flavor combination: The praline base brings deep caramel and brown‑sugar tones, paired with nutty pecans and sweet coconut for texture and contrast.
- Quick to make: With about 20–30 minutes of active time and little hands‑on work, you’ll have dessert ready before you know it.
- Great for gifting or sharing: These cookies hold up well, look attractive on a platter, and feel special enough for parties or holiday trays.
- Customizable and forgiving: You can adjust nuts, coconut, or even swirl in chocolate—many variations make it fun.
Ingredients
(Yields approx. 20–25 cookies depending on size)
- 2 cups chopped pecans (or about 200–250 g)
- 2 cups sweetened shredded coconut (or unsweetened if you want less sweetness)
- 1½ cups granulated sugar
- 1 cup brown sugar
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup (≈1 stick) butter, unsalted or adjust if using salted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Step‑by‑Step Instructions
1. Prep the workspace
Line a baking sheet or trays with parchment or wax paper. This is where you’ll drop the cookies once the mixture is ready to set.
2. Make the praline base
In a large, heavy‑bottom saucepan over medium‑high heat, combine the granulated sugar, brown sugar, evaporated milk, light corn syrup, and butter. Stir continuously until the mixture is melted, smooth and starting to bubble.
Bring to a full rolling boil and continue for about 3 minutes, stirring as needed to keep from sticking or burning.
3. Add flavor and mix‑ins
Remove the pan from heat, then stir in the vanilla extract and salt. Quickly fold in the shredded coconut and chopped pecans, mixing until everything is well coated and thickened slightly.
4. Drop the cookies and set
Working quickly (since the mixture will start to firm), use a tablespoon or small ice‑cream scoop to drop portions of the mixture onto the prepared parchment‑lined sheet. Slightly flatten each mound if you prefer a flatter cookie.
Allow the cookies to cool and set completely—either at room temperature (~1 hour) or sped up slightly in the fridge or freezer until firm.
5. Store and serve
Once set, store your cookies in an airtight container. They will keep well for several days. Bring to room temperature before serving for the best texture.
Serving Suggestions
- Arrange the cookies on a decorative platter with some pecan halves and coconut flakes sprinkled around for presentation.
- Pair with a cup of coffee or espresso to offset the sweetness and accentuate the praline nuttiness.
- Include them in a dessert buffet or treat box—stack with parchment between layers so they don’t stick.
- For an elegant finish: drizzle each cookie with melted dark chocolate and add a small pinch of sea salt on top before it sets.
Tips & Tricks
- Use a heavy saucepan to prevent hot spots which can cause the sugar to caramelize unevenly or burn.
- Stir continuously when melting the sugars and milk mixture to ensure smooth texture and avoid graininess.
- Work quickly once the mix is ready—if it sits too long it will harden in the pan and be difficult to scoop.
- Measure nuts and coconut accurately—too much or too little can affect texture and set time.
- Cool completely before sealing them in a container; warm cookies can trap moisture and become sticky.
- Adjust sweetness: If you want less sweetness, use unsweetened shredded coconut or reduce brown sugar slightly and increase pecans.
Variations & Options
- Nut swap: Use chopped walnuts or almonds in place of pecans for a different nutty flavour.
- Coconut variation: Use unsweetened coconut if you prefer less sugar, or flax some of the coconut for a finer texture.
- Chocolate addition: Once set, drizzle melted white, milk or dark chocolate on top for a decadent touch.
- Salted caramel twist: Just before the mixture sets, sprinkle some flaked sea salt on top of each cookie to create a sweet‑salt contrast.
- Mini version: Use a smaller scoop and form smaller cookies (about 30–35) for bite‑sized treats, good for parties.
- Dietary adaptation: Choose gluten‑free certified ingredients (coconut, pecans, corn syrup) for a gluten‑free version; you could also substitute a sugar alternative if desired (though texture may vary).
Frequently Asked Questions (FAQ)
Can I use condensed milk instead of evaporated milk?
It’s better to stick with evaporated milk; condensed milk is much sweeter and thicker, which will change the texture and final set of the cookie.
Why did my cookies turn out too soft or sticky?
Possibly the praline base didn’t cook long enough before adding mix‑ins, or the mixture wasn’t allowed to set fully before storing. Also ensure your kitchen environment isn’t too humid.
Can I make these ahead for a holiday or event?
Yes — these store well at room temperature in an airtight container for up to about a week. For longer storage, you may freeze and thaw before serving.
The mixture hardened in the saucepan – what happened?
If you let the sugar mixture cool too much before adding the nuts and coconut, or waited too long to scoop them, it will set inside the saucepan. Work swiftly once you’ve added vanilla and removed from heat.
Final Thoughts
These No‑Bake Pecan Coconut Praline Cookies are a delightful blend of simplicity and glamour — no oven, fantastic flavour, and a texture that satisfies both candy‑lovers and cookie enthusiasts. With their golden caramel‑praline base, sweet shredded coconut, and crunchy pecans, they make an ideal treat for any time you want something special without fuss. Give them a try, enjoy the sweet aroma, the crunch, the chew — and watch how quickly they disappear from the cookie jar.