Irresistible No-Bake Coconut Pecan Praline Cookies
Ingredients
- 1 ½ cupschopped pecans: These are the star nuts of the recipe (delivering a rich, buttery flavor and a satisfying crunch.)
- 1 ½ cupssweetened shredded coconut: Provides sweetness and adds a tropical flair to the dessert.
- 1 cupgranulated sugar: Sweetens the cookie and provides structure.
- ½ cuppacked brown sugar: Adds depth and a bit of molasses flavor to enhance the praline essence.
- ½ cupunsalted butter: Contributes richness and helps bind the ingredients together.
- ½ cupevaporated milk: This ingredient brings creaminess and aids in achieving the desired texture.
- 1 teaspoonvanilla extract: Adds a lovely depth of flavor that complements the other ingredients.
- Pinchof salt: Enhances the sweetness and balances the flavors.
- 2 tablespoonsunsalted butter: Used to create a rich syrupy glaze.
- ¼ cupbrown sugar: Sweetens the glaze while enhancing its flavor.
- 2 tablespoonsevaporated milk: Contributes creaminess to the glaze.
- ½ cuppowdered sugar: Provides sweetness and a smooth consistency to the glaze.
- 1 teaspoonvanilla extract: Enhances the flavor profile of the glaze.
- —Whole pecans for garnish: Optional (but they add beautiful presentation to the cookies.)
Instructions
- 1
Prepare the Cookie Base: In a skillet, toast 1 ½ cups of chopped pecans and 1 ½ cups of sweetened shredded coconut over medium heat for about 2–3 minutes, stirring frequently until they become golden and aromatic.
- 2
In a medium saucepan, combine 1 cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of unsalted butter, and ½ cup of evaporated milk. Stir the mixture constantly over medium heat until it begins to gently boil and thicken, which should take about 3–4 minutes. Be sure to keep an eye on it to prevent burning.
- 3
Once the mixture has thickened, remove it from the heat and immediately stir in 1 teaspoon of vanilla extract, a pinch of salt, and the toasted pecans and coconut. Mix thoroughly until everything is well combined.
- 4
Form the Cookies: Use a spoon or cookie scoop to drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping the scoops into cookie shapes. Allow the cookies to cool for approximately 20–30 minutes until they become firm.
- 5
Make the Praline Glaze: In a small saucepan, melt 2 tablespoons of unsalted butter with ¼ cup of brown sugar. Add 2 tablespoons of evaporated milk and cook over medium heat for about 2 minutes while stirring. Once the mixture bubbles, remove it from the heat and whisk in ½ cup of powdered sugar and 1 teaspoon of vanilla extract until the glaze becomes smooth.
- 6
Glaze and Garnish: Drizzle the prepared glaze over the cooled cookies and top each cookie with a whole pecan for garnish. Allow the cookies to set for at least 15 minutes before serving.
- 7
These steps will yield delightful cookies that are hard to resist. Pay attention to the cooking times and the consistency of your mixture for the best results!