Description
These No-Bake Pecan Coconut Praline Cookies are a quick and irresistible treat made with toasted pecans, shredded coconut, and a buttery caramel base. Perfect for satisfying your sweet tooth, they come together in minutes and require no oven time!
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 1/2 cups pecans, roughly chopped
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
Instructions
1. Prepare the Baking Sheet
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Toast the Pecans (Optional)
- In a dry skillet, toast the pecans over medium heat for 2–3 minutes, stirring frequently until fragrant. Remove from heat and set aside.
3. Make the Caramel Base
- In a medium saucepan, melt the butter over medium heat.
- Add the granulated sugar, brown sugar, heavy cream, and salt. Stir to combine.
- Bring the mixture to a boil and let it cook for 3 minutes, stirring occasionally.
4. Add the Pecans and Coconut
- Remove the saucepan from heat and stir in the vanilla extract.
- Fold in the pecans and shredded coconut until evenly coated in the caramel mixture.
5. Form the Cookies
- Using a spoon or cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet.
- Flatten slightly if desired for a more cookie-like shape.
6. Cool and Set
- Allow the cookies to cool at room temperature for about 30 minutes, or until firm. For faster setting, place the baking sheet in the refrigerator for 15–20 minutes.
7. Serve
- Once set, serve and enjoy. These cookies are perfect for gifting, snacking, or as a dessert for any occasion!
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture.
- Add-Ins: Try adding a pinch of cinnamon or nutmeg to the caramel for a warm, spiced flavor.
- Make It Dairy-Free: Use vegan butter and coconut cream as substitutes for butter and heavy cream.