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These quick, indulgent No-Bake Pecan Coconut Praline Cookies deliver all the rich, buttery flavor of traditional Southern pralines with half the hassle. Toasting the pecans and coconut brings out a deep, nutty warm tone that perfectly balances the creamy caramel glaze.
Ingredients
- 1 cup pecans, coarsely chopped
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup light or dark brown sugar, packed
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup whole milk
- 1 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
Step-by-Step Instructions
- Prep Your Surface: Line a large baking sheet with parchment paper or wax paper.
- Make the Caramel Base: In a medium saucepan, bring the butter, brown sugar, and milk together over medium heat. Stir continuously until smooth.
- Boil to Perfection: Bring to a full rolling boil and cook for 2 to 3 minutes without stirring to allow the sugars to caramelize.
- Mix & Fold: Remove the saucepan from the heat. Whisk in the vanilla extract and powdered sugar until smooth, then immediately fold in the chopped pecans and shredded coconut until fully coated.
- Scoop & Set: Scoop tablespoon-sized mounds onto your prepared baking sheet. Allow them to firm up at room temperature for 30 to 45 minutes, or pop them in the fridge for 15 to 20 minutes for a quicker set.
Baker’s Tips
- Control the Sweetness: Opt for unsweetened shredded coconut to keep the praline caramel from overpowering the nutty flavors.
- Texture Trick: Toast your pecans lightly in a dry skillet for 3–5 minutes before adding them to amplify their rich crunch.