No-Bake Coconut Pecan Praline Cookies
A rich Southern-inspired treat made with coconut, pecans, and two kinds of sugar. These stovetop cookies are easy, sweet, and full of buttery, caramel flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25–30 minutes (+ 30–60 minutes set time)
- Yield: ~24 cookies
- Category: Dessert
- Method: No-bake / Stovetop
- Cuisine: Southern-inspired
- Diet: Gluten Free
Ingredients
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 (plus flaked sea salt for optional garnish)
Instructions
Line a baking sheet with parchment or wax paper.
In a large saucepan over medium-high heat, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Stir until melted and smooth.
Bring mixture to a rolling boil and cook for about 3 minutes, or until it reaches soft-ball stage (around 235°F).
Remove from heat and stir in vanilla and salt.
Immediately fold in coconut and pecans. Stir continuously for 3–5 minutes until mixture thickens and cools slightly.
Using a tablespoon or small scoop, drop cookie portions onto the prepared baking sheet. Sprinkle with flaked sea salt, if using.
Let set at room temperature for 30–60 minutes or chill in the fridge to speed up the process.
Notes
Nut Variations: Use walnuts or almonds instead of pecans for a twist.
Sweetness Level: Sweetened coconut makes these extra rich; unsweetened is best for balance.
Flavor Boost: Toast pecans beforehand for deeper flavor.
Chocolate Option: Add chocolate chips or drizzle melted chocolate once set.
Make It Naturally Sweet: Swap corn syrup with honey or maple syrup—texture will be slightly softer.
Storage: Store in an airtight container at room temperature for 1 week, or freeze for up to 2 months.
