Ingredients for No Bake Pecan Coconut Praline Cookies
– 2½ cups sugar
– ½ cup evaporated milk
– ½ cup corn syrup
– ½ cup butter (unsalted for best results)
– 1 teaspoon vanilla extract
– 2-2½ cups chopped pecans (toasted for extra flavor)
– 2½ cups grated coconut (sweetened or unsweetened, depending on your preference)
Optional Substitutions:
– For a dairy-free version, use coconut milk instead of evaporated milk and substitute the butter with vegan butter.
– If you’re allergic to pecans, try using walnuts or almonds.
– You can also use agave syrup instead of corn syrup for a slightly different flavor profile.
How to Make No Bake Pecan Coconut Praline Cookies
1. Set aside the pecans, coconut, and vanilla. These ingredients will be added later, after your praline mixture has cooked to perfection.
2. In a large saucepan, combine the sugar, evaporated milk, corn syrup, and butter. Place the saucepan over medium heat and stir the mixture constantly to ensure the sugar dissolves completely and the butter melts.
3. Once the mixture comes to a rolling boil, let it cook for 3 minutes. Be careful not to let the mixture burn – stirring continuously is key here. This boiling process helps create the signature praline texture and flavor for the cookies.
4. Remove the saucepan from the heat and immediately stir in the pecans, coconut, and vanilla extract. Stir continuously for about 4 minutes, allowing the mixture to cool slightly while ensuring the pecans and coconut are evenly coated with the praline mixture.
5. Using a spoon, drop spoonfuls of the mixture onto a sheet of wax paper. The mixture should hold its shape and create little cookie-sized mounds. Let the cookies sit at room temperature until they’ve hardened.
6. Once the cookies have set and are firm to the touch, carefully remove them from the wax paper and enjoy! These cookies are ready to be devoured, with their delightful combination of chewy coconut and crunchy pecans in every bite.
Enjoy!
