Why You’ll Love This Recipe
I love how these cookies bring together the classic flavors of pralines—brown sugar, butter, vanilla—with the tropical twist of coconut and the satisfying crunch of pecans. They come together in under 30 minutes, and I don’t have to heat up the kitchen or worry about baking. Plus, they’re naturally gluten-free—a win in my book.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1½ cups granulated sugar
• 1 cup light brown sugar
• ½ cup evaporated milk
• ½ cup light corn syrup
• ½ cup (1 stick) salted butter
• 1 tsp vanilla extract
• 2 cups unsweetened flaked coconut
• 2 cups chopped pecans
• ½ tsp salt (flaked sea salt, optional garnish).
directions
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Line a baking sheet with parchment or wax paper.
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In a large saucepan over medium-high heat, combine both sugars, evaporated milk, corn syrup, and butter. Stir until the mixture is smooth and melted.
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Bring to a rolling boil and cook for about 3 minutes (until it reaches soft-ball stage, around 235 °F).
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Remove from heat, stir in vanilla and salt.
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Immediately fold in coconut and pecans, stirring 3–5 minutes until the mixture thickens and cools slightly.
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Using a tablespoon or small scoop, drop portions onto the lined sheet. Sprinkle with flaked sea salt if desired.
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Let cookies set at room temperature until firm—about 30–60 minutes—or speed it up in the fridge.
Servings and timing
I typically get about 24 cookies. Preparation takes around 25 minutes, and they’re fully set and ready to eat in under 1 hour.
Variations
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Substitute pecans with walnuts or almonds for a different nutty flavor.
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Use dark brown sugar for deeper caramel notes.
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Replace corn syrup with honey or maple syrup—texture will be slightly softer.
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Add chocolate chips or drizzle melted chocolate over cooled cookies.
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Toast pecans first to boost their flavor.
storage/reheating
I store them in an airtight container at room temperature for up to a week—or freeze them for up to 2 months, thawing at room temperature before serving.
FAQs
How do I know if the mixture has cooked long enough?
I rely on the soft-ball stage at around 235 °F. Boil for about 3 minutes after the rolling boil starts—that gives the right creamy texture.
Can I use sweetened coconut instead of unsweetened?
Yes, but it makes the cookies extra sweet—I prefer unsweetened so the praline flavor shines through.
My cookies are too soft—what went wrong?
Most likely, the mixture needed a bit more time boiling. Make sure it reaches full rolling boil and holds for 3 minutes before removing.
How can I get them to set faster?
After scooping, I pop the tray in the fridge or freezer—it firms them up nicely and quickens the process.
Are these gluten-free?
Yes—as long as all ingredients (like corn syrup and vanilla) are certified gluten-free, these are safe for gluten-sensitive folks.
Conclusion
I always appreciate recipes that are easy, delicious, and don’t require baking—this take on praline cookies with coconut and pecans delivers exactly that. Sweet, crunchy, and ready in under an hour, these cookies make any occasion feel special. I hope they become a staple in your treat lineup!
