No-Bake Coconut Pecan Praline Cookies with Dark Chocolate Drizzle
A rich, chewy no-bake cookie packed with coconut and pecans, finished with a decadent dark chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 18–20 cookies
- Category: Dessert / Cookies / No-Bake
- Method: No-Bake / Stovetop
- Cuisine: American / Southern-Inspired
- Diet: Gluten Free
Ingredients
2 cups pecans, roughly chopped
1 1/2 cups sweetened shredded coconut
1 1/2 cups brown sugar, packed
1/2 cup heavy cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
4 oz dark chocolate (for drizzle)
Instructions
Line a baking sheet with parchment paper.
In a dry skillet over medium heat, lightly toast pecans and coconut until fragrant. Set aside.
In a medium saucepan, combine brown sugar, butter, and heavy cream. Bring to a gentle boil over medium heat, stirring constantly.
Let mixture boil for 1–2 minutes, then remove from heat. Stir in vanilla extract and a pinch of salt.
Quickly fold in toasted pecans and coconut until fully coated.
Drop spoonfuls of mixture onto prepared baking sheet, shaping into cookie mounds.
Allow cookies to cool and set at room temperature for 30–40 minutes (or speed up by refrigerating).
Melt dark chocolate and drizzle over the cooled cookies. Let chocolate set before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week.
For extra indulgence, dip half the cookie in dark chocolate instead of just drizzling.
Add a sprinkle of sea salt flakes on top for a sweet-salty finish.
Perfect for holiday cookie trays, potlucks, or gifting.
