If you’re craving a decadent treat that comes together quickly and satisfies that sweet tooth without heating up the whole kitchen, you’re in luck. This No-Bake Coconut Praline Cookies Recipe brings together the irresistible sweetness of brown sugar and evaporated milk with the crunch of pecans and the tropical touch of shredded coconut. Soft, chewy, rich, and just a touch salty, these cookies are a charming blend of textures and flavors that you will want to make again and again — all without turning on the oven.
Ingredients You’ll Need
Gathering your ingredients for these No-Bake Coconut Praline Cookies couldn’t be simpler, yet each element plays a crucial role. From the buttery smoothness and caramel-like depth of the sugars and corn syrup to the toasty crunch of pecans and the tropical nuttiness of shredded coconut, these ingredients work in harmony to create a cookie that’s both nostalgic and delightfully fresh.
- 2 cups chopped pecans: Adds a satisfying crunch and rich, buttery flavor that contrasts the soft cookie base.
- 1/2 cup evaporated milk: Provides creaminess and a slightly caramelized taste critical for achieving perfect praline texture.
- 2 cups brown sugar: Brings natural molasses notes which deepen the cookie’s flavor and add moisture.
- 1/2 cup granulated sugar: Balances sweetness and helps achieve the classic chewy texture.
- 1 tsp vanilla extract: A little boost of warm aroma that rounds out the complex flavor profile.
- 2 cups shredded coconut: Offers chewiness and a tropical flair that elevates these cookies beyond the ordinary.
- 1 tsp flaked sea salt: Just a pinch to highlight the sweetness and add a lovely contrast.
- 1/2 cup corn syrup: Essential for that glossy, sticky consistency and to prevent crystallization of the sugar.
- 1/2 cup unsalted butter: Adds richness and ensures the praline base stays tender and luscious.
How to Make No-Bake Coconut Praline Cookies Recipe
Step 1: Combine Sugars, Butter, and Milk
Start by placing evaporated milk, brown sugar, granulated sugar, corn syrup, and butter into a large saucepan over medium heat. Stir continuously as everything melts together into a silky, smooth mixture. This step is key to building the luscious candied base that binds the cookies.
Step 2: Boil to the Softball Stage
Once the mixture is smooth, bring it to a boil. Keep stirring and allow it to cook for about 3 minutes until it reaches the softball stage, around 235°F. This precise temperature ensures the right texture: firm enough to hold yet soft and melt-in-your-mouth.
Step 3: Add Vanilla Extract
Remove the pan from heat and immediately stir in the vanilla extract. This not only adds a fragrant warmth but also rounds out the intense caramel flavor from the sugars.
Step 4: Mix in Pecans and Coconut
Next, fold in the chopped pecans and shredded coconut. These ingredients soak up the sweet praline mixture and transform the texture, giving each bite a delightful nutty crunch and chewy coconut goodness.
Step 5: Cool and Scoop
Allow the cookie mixture to cool for a few minutes so it thickens but remains pliable. Then use a spoon or cookie scoop to drop generous mounds onto a baking tray lined with parchment paper. This cooling step is important so the cookies set properly without running all over.
Step 6: Add Sea Salt
Before the cookies harden, sprinkle flaked sea salt over the tops. This adds a professional touch and balances the sweetness perfectly, enhancing every other flavor component.
Step 7: Let Cookies Set Completely
Finally, let the cookies cool fully at room temperature until they are firm to the touch. Resist the temptation to dig in too early — waiting ensures the texture is spot on and they hold together beautifully.
How to Serve No-Bake Coconut Praline Cookies Recipe
Garnishes
Sprinkling a bit of extra flaked sea salt or even a dusting of finely grated toasted coconut on the finished cookies adds an alluring finishing touch. For a visual pop, consider drizzling a bit of melted dark chocolate over them to complement their sweetness.
Side Dishes
These cookies pair wonderfully with a cozy cup of coffee or a creamy mug of hot cocoa. Their rich texture and nutty flavors also make them a nice accompaniment to a scoop of vanilla ice cream for a quick dessert treat.
Creative Ways to Present
For parties or gifts, arrange the No-Bake Coconut Praline Cookies on a decorative platter with colorful edible flowers or chopped nuts sprinkled around. Wrapping them individually in parchment tied with twine makes for charming homemade favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. This helps maintain their chewy texture and prevents them from drying out, so they taste just as fresh as when you made them.
Freezing
If you want to save these tasty treats longer, freeze them in a sealed container layered with parchment paper for up to 3 months. Thaw at room temperature before enjoying to regain their perfect chewy consistency.
Reheating
These cookies are best enjoyed at room temperature, but if you prefer them slightly warm, pop them in the microwave for 10 to 15 seconds. This will soften them gently without losing the silky praline texture.
FAQs
Can I substitute pecans with other nuts?
Absolutely! Walnuts, almonds, or even macadamia nuts can be great alternatives. Each nut will add its own unique crunch and flavor, so feel free to experiment based on your preference or what you have on hand.
Is corn syrup necessary for this recipe?
Corn syrup helps prevent sugar crystallization and gives a glossy finish to the cookies. If you prefer to avoid it, try using a similar quantity of honey or golden syrup, but be aware the texture might differ slightly.
How do I know when the mixture has reached the softball stage?
The softball stage occurs around 235°F on a candy thermometer. If you don’t have one, drop a small bit of the syrup into cold water — if it forms a soft, pliable ball that flattens when pressed, it’s ready.
Can these cookies be made gluten-free?
Yes! This recipe is naturally gluten-free as it contains no flour or gluten-containing ingredients. Just double-check your shredded coconut and any other add-ins to avoid cross-contamination if needed.
What causes the cookies to become too hard?
Overcooking the sugar mixture past the softball stage or cooling them in a very cold environment can make the cookies hard. Pay close attention to timing and temperature to achieve the ideal chewy texture.
Final Thoughts
There’s something truly special about a recipe that comes together quickly, tastes fantastic, and doesn’t require turning on the oven. This No-Bake Coconut Praline Cookies Recipe is one of those delightful finds that’ll win over your friends and family with its perfect blend of sweetness, crunch, and chewy coconut charm. Whether it’s a quick weekend treat or a homemade gift, I wholeheartedly encourage you to give it a try and experience a new favorite in your cookie collection.
Print
No-Bake Coconut Praline Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delight in these rich and chewy No-Bake Coconut Praline Cookies that combine toasted pecans, shredded coconut, and a luscious caramel praline mixture. Ready in just 20 minutes, these sweet treats are perfect for holiday gatherings or anytime you crave a decadent, easy-to-make dessert without turning on the oven.
Ingredients
Praline Mixture
- 1/2 cup evaporated milk
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 1/2 cup corn syrup
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Add-ins
- 2 cups chopped pecans
- 2 cups shredded coconut
- 1 tsp flaked sea salt
Instructions
- Combine Ingredients: In a large saucepan, combine evaporated milk, brown sugar, corn syrup, granulated sugar, and butter over medium heat. Stir continuously until the mixture is smooth to prevent burning.
- Boil to Softball Stage: Continue boiling the mixture for about 3 minutes until it reaches the softball stage, approximately 235°F, using a candy thermometer to ensure accuracy.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse flavor.
- Mix in Pecans and Coconut: Immediately stir in the chopped pecans and shredded coconut, mixing thoroughly until the mixture thickens slightly.
- Cool Slightly: Allow the praline mixture to cool for a few minutes so it thickens enough to scoop without spreading too thin.
- Form Cookies: Using a spoon, scoop generous portions onto a parchment-lined baking tray, spacing them to prevent sticking.
- Sprinkle Sea Salt and Set: Sprinkle the flaked sea salt evenly over each cookie, then let them cool completely at room temperature until firm and set, about 30-45 minutes.
Notes
- To check the softball stage without a thermometer, drop a small amount of syrup into cold water; it should form a soft, pliable ball.
- Ensure to stir constantly to prevent the mixture from burning or sticking to the pan.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nuttier flavor, toast the pecans lightly before adding.
- If shredded coconut is sweetened, reduce the brown sugar slightly to balance sweetness.
