No-Bake Pecan Coconut Praline Cookies Recipe – Little crunchy clouds of caramel comfort
Introduction
The kitchen smells like warm caramel and toasted pecans — and that smell means a jar of No-Bake Pecan Coconut Praline Cookies is coming together. This always takes me back to Sunday dinners. I love that these come together on the stove, and if you like coconut you might also enjoy this creamy coconut cake for a full-on coconut afternoon.
Why You’ll Love This
- Ready in under 30 minutes, no baking required.
- Crunchy pecans and chewy coconut pair perfectly.
- Kid-approved: sweet, sticky, and easy to scoop.
- Budget-friendly ingredients you likely already have.
Quick Recipe Snapshot
- Servings: Makes about 18–22 clusters
- Prep time: 10 minutes
- Cook time: 8–10 minutes
- Total time: 20 minutes (including cooling)
- Skill level: Easy
- Taste: sweet + caramelized + nutty
These No-Bake Pecan Coconut Praline Cookies set up fast, so you’ll feel confident serving them at a moment’s notice — and they travel well with a little parchment.
Ingredients You’ll Need
- 1 cup pecans, chopped
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup butter
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Chef notes:
- Use coarsely chopped pecans for texture.
- Sweetened coconut keeps clusters chewy.
- Unsalted butter helps control salt.
- Use real vanilla for warm flavor.
How to Make It
First, stir the chopped pecans and shredded coconut together in a large bowl so they’re ready when the sauce is done.
Next, melt the butter over medium heat in a medium saucepan and add the sugar, sweetened condensed milk, vanilla, and salt. Stir to combine.
Then watch closely: bring the mixture to a steady boil and stir constantly. You’ll hear a lively bubble and smell caramel as it heats.
Boil for 2–3 minutes, still stirring; the sauce will thicken and pull away from the pan edges a touch. That’s your cue it’s ready.
Meanwhile, line a baking sheet with parchment so spoonfuls won’t stick.
Pour the hot sauce over the pecans and coconut, and fold gently until every bit is glossy and coated.
Finally, drop spoonfuls onto the sheet, press slightly if you prefer flat cookies, and let them cool completely until set.
For another quick no-bake treat, try pairing with gourmet brownie cookies for a dessert plate that’s both fancy and fast.
Kitchen Tips (From My Kitchen)
- Time-saver: Toast pecans briefly in a dry pan beforehand for extra depth.
- Common mistake: Boiling too hot makes grainy candy; fix by lowering heat and stirring constantly.
- Simple variation: Add 1/4 tsp cinnamon for warmth or a pinch of cayenne for a sweet-heat twist.
Serving Ideas
- Afternoon tea: Serve two cookies with strong black tea and lemon.
- Holiday tray: Arrange with dried fruit and chocolate pieces for a festive plate.
- Weeknight treat: Pair with a scoop of vanilla ice cream for a quick dessert.
Optional garnish: flaky sea salt or a light dusting of cocoa powder.
For a salty-sweet combo, serve with chewy chocolate chip cookies like these ultimate chocolate chip cookies.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze on a tray, then bag for up to 2 months.
- Reheat: Bring to room temp to keep chew; a 10–15 second zap in the microwave softens centers without melting them.
Leftover idea: Crumble into yogurt or layer between ice cream for a crunchy parfait.
No-Bake Pecan Coconut Praline Cookies
Ingredients
Method
- Stir the chopped pecans and shredded coconut together in a large bowl so they’re ready when the sauce is done.
- Melt the butter over medium heat in a medium saucepan and add the sugar, sweetened condensed milk, vanilla, and salt. Stir to combine.
- Bring the mixture to a steady boil and stir constantly. You’ll hear a lively bubble and smell caramel as it heats.
- Boil for 2–3 minutes, still stirring; the sauce will thicken and pull away from the pan edges slightly.
- Line a baking sheet with parchment.
- Pour the hot sauce over the pecans and coconut, and fold gently until evenly coated.
- Drop spoonfuls onto the sheet, press slightly if you prefer flat cookies, and let them cool completely until set.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — make them a day or two ahead and store them airtight. They keep texture best at room temperature.
Q: Can I substitute almonds or walnuts for pecans?
A: Absolutely. Use the same amount and chop coarsely; flavor shifts but the method stays the same.
Q: How do I know they’re done cooking before I pour?
A: The sauce will thicken, look glossy, and pull slightly from the pan edges when stirred. That means it will set properly.
Q: Can I freeze No-Bake Pecan Coconut Praline Cookies?
A: Yes, freeze on a tray until firm, then transfer to a freezer bag for up to 2 months.
Final Thoughts
I hope you give this simple recipe a try — it’s quick, forgiving, and full of warm, nutty flavor. Tweak the mix-ins to your mood and enjoy the memories it makes with friends and family. No-Bake Pecan Coconut Praline Cookies
Conclusion
If you want a variation or another take on similar flavors, I sometimes glance at No-Bake Coconut Pecan Praline Cookies – 12 Tomatoes for inspiration. For a different texture and more coconut focus, this No Bake Coconut Pralines – Cookies and Cups post shows another lovely technique.
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