Description
These No-Bake Pecan Coconut Praline Cookies are rich, chewy, and full of southern charm. Made on the stovetop in just minutes, they’re packed with toasted pecans and coconut, held together by a buttery praline-style caramel. A perfect treat for holidays, potlucks, or when you need a quick dessert fix!
Ingredients
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1/2 cup (1 stick) unsalted butter
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1/2 cup granulated sugar
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1/2 cup brown sugar (light or dark)
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1/2 cup evaporated milk
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1 tsp vanilla extract
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1 1/2 cups chopped pecans
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2 cups sweetened shredded coconut
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Pinch of salt
Instructions
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Prep a baking surface:
Line a baking sheet or counter with parchment paper or wax paper. -
Make the caramel base:
In a medium saucepan over medium heat, melt the butter. Add both sugars, evaporated milk, and salt. Bring to a boil, stirring constantly. Boil gently for 3–4 minutes, stirring frequently. -
Stir in mix-ins:
Remove from heat. Stir in vanilla, pecans, and coconut until evenly combined. -
Scoop cookies:
Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared surface. Let cool for about 30–45 minutes, or until firm and set.
Notes
Toast the pecans first for extra flavor! Just bake at 350°F for 7–8 minutes or until fragrant.
You can store these cookies in an airtight container at room temp for up to 5 days.
For a chocolatey twist, drizzle with melted dark or white chocolate once cooled.