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No-Bake Pecan Coconut Praline Cookies

Sweet and chewy clusters made from crunchy pecans and shredded coconut, all coated in a warm caramel sauce – quick and easy to prepare without an oven.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 22 clusters
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pecans, chopped Use coarsely chopped for texture.
  • 1 cup shredded coconut Sweetened coconut keeps clusters chewy.
  • 1 cup granulated sugar
  • 1/2 cup butter Unsalted butter helps control salt.
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract Use real vanilla for warm flavor.
  • 1/4 tsp salt

Method
 

Preparation
  1. Stir the chopped pecans and shredded coconut together in a large bowl so they’re ready when the sauce is done.
Cooking
  1. Melt the butter over medium heat in a medium saucepan and add the sugar, sweetened condensed milk, vanilla, and salt. Stir to combine.
  2. Bring the mixture to a steady boil and stir constantly. You’ll hear a lively bubble and smell caramel as it heats.
  3. Boil for 2–3 minutes, still stirring; the sauce will thicken and pull away from the pan edges slightly.
Assembly
  1. Line a baking sheet with parchment.
  2. Pour the hot sauce over the pecans and coconut, and fold gently until evenly coated.
  3. Drop spoonfuls onto the sheet, press slightly if you prefer flat cookies, and let them cool completely until set.

Notes

Store in an airtight container for up to 7 days in the fridge, or freeze for up to 2 months. A 10–15 second zap in the microwave can soften centers without melting them.