No-Bake Pecan Coconut Praline Cookies
These no-bake cookies are made by boiling a buttery sugar syrup and stirring in pecans and coconut, then dropping spoonfuls to set like pralines. They are sweet, chewy and melt in your mouth. They make an easy addition to holiday cookie boxes and dessert tables.
Preparation Steps
Line two baking sheets with wax or parchment paper. Measure the pecans, coconut and vanilla into a bowl so they are ready to go, because the mixture sets quickly.
Combine the sugar, evaporated milk, corn syrup and butter in a large, heavy saucepan. Stir over medium heat until the butter melts and the sugar dissolves.
Raise the heat and bring the mixture to a full rolling boil that you cannot stir down. Boil for 3 minutes, stirring constantly so it does not scorch.
Take the pan off the heat and stir in the pecans, coconut and vanilla.
Keep stirring for about 3 to 4 minutes, until the mixture thickens and starts to lose its glossy shine.
Working quickly, drop rounded tablespoons onto the lined sheets.
Leave the cookies at room temperature for 30 to 60 minutes, until firm, then lift them off the paper.
Tips & Variations
- If the mixture hardens in the pan before you finish, stir in a teaspoon of hot evaporated milk to loosen it.
- Walnuts or toasted almonds can replace the pecans, and a pinch of flaky salt on top balances the sweetness.
- Store in an airtight container at room temperature for up to 1 week, with wax paper between layers.
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