No-Bake Coconut Pecan Praline Cookies

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Introduction to No-Bake Coconut Pecan Praline Cookies

Indulge in the perfect harmony of toasty coconut, buttery pecans, and caramel-like praline sweetness with these effortless No-Bake Coconut Pecan Praline Cookies. A nostalgic treat inspired by Southern pralines, these cookies skip the oven entirely—simply mix, shape, and let the rich syrup work its magic as it sets into a chewy, crisp-edged delight.

Why You’ll Love Them

  • Zero Baking Required: Ideal for hot days or when you need a quick dessert.
  • 5-Minute Active Prep: Just toast, simmer, and scoop.
  • Customizable: Swap nuts, use dairy-free alternatives, or add chocolate.
  • Crowd-Pleasing Texture: Chewy from coconut, crunchy from pecans, and glossy from the brown sugar glaze.

The Story Behind the Recipe

Born from the classic Southern pecan praline, this no-bake version simplifies the tradition by combining shredded coconut for extra texture and sweetened condensed milk for a fudgy bite. Whether you’re gifting them in jars or sneaking one with coffee, these cookies are a celebration of simplicity and decadence.

Tip: For a tropical twist, try adding a pinch of cinnamon or a drizzle of dark chocolate! 🌴🍪

Ingredients

  • 1½ cups shredded coconut (toasted for extra flavor)
  • 1 cup pecans, chopped (or walnuts for variation)
  • ½ cup unsalted butter (or coconut oil for dairy-free)
  • 1 cup brown sugar, packed (light or dark)
  • ½ cup sweetened condensed milk (or coconut condensed milk for vegan option)
  • 1 tsp vanilla extract
  • ¼ tsp salt (enhances sweetness)

Directions

  1. Toast Coconut & Pecans (Optional):
    • In a dry skillet, toast shredded coconut and pecans over medium heat for 2-3 minutes until fragrant. Set aside.
  2. Make Praline Sauce:
    • In a saucepan, melt butter over medium heat. Add brown sugar, condensed milk, and salt.
    • Stir constantly for 3-4 minutes until sugar dissolves and mixture thickens slightly.
    • Remove from heat; stir in vanilla extract.
  3. Combine & Shape:
    • Fold in toasted coconut and pecans until fully coated.
    • Drop tablespoon-sized mounds onto parchment paper. Let cool for 20-30 minutes until set.
  4. Optional Add-Ins:
    • Chocolate Drizzle: Melt dark chocolate over cookies.
    • Sea Salt Sprinkle: Elevates the caramel notes.

Storage Method:

1. Cooling First

  • After making the cookies, let them cool completely at room temperature until they are firm and set.

2. Airtight Container

  • Place the cookies in an airtight container. You can layer them with wax paper or parchment paper between layers to prevent sticking.

3. Room Temperature Storage

  • Store the container at room temperature, ideally in a cool, dry place (not near a stove or sunlight).
  • They will stay fresh for about 5 to 7 days.

4. Refrigerator Option (for longer storage)

  • If your kitchen is warm or humid, you can refrigerate the cookies.
  • In the fridge, they’ll last up to 2 weeks. Let them sit at room temperature for a few minutes before serving for better texture.

5. Freezer Option (long-term)

  • For longer storage, freeze the cookies.
  • Wrap them individually or stack with parchment paper, then seal in a freezer-safe bag or container.
  • They’ll last up to 2 months. Thaw at room temperature before eating.

Estimated Nutritional Value (per cookie):

  • Calories: 180–220 kcal
  • Total Fat: 12–15 g
    • Saturated Fat: 6–8 g
  • Cholesterol: 10–15 mg
  • Sodium: 50–70 mg
  • Total Carbohydrates: 18–22 g
    • Sugars: 15–18 g
  • Dietary Fiber: 1–2 g
  • Protein: 1–2 g

Key Nutritional Notes:

  • High in sugar and fat, mainly from the praline base (brown sugar + butter) and sweetened coconut.
  • Contains healthy fats from pecans (monounsaturated fats).
  • Low in protein and fiber, unless modified (e.g., adding oats or using unsweetened coconut).

1. Do I need to refrigerate these cookies to set?

No. They typically set at room temperature within 30–60 minutes. However, you can refrigerate them to speed up the process or if your kitchen is warm.

🥥 2. Can I use unsweetened coconut instead of sweetened?

Yes. Unsweetened coconut can be used to reduce sugar content, but it may change the flavor and texture slightly. You might want to add a bit more sugar or sweetener if desired.

🧈 3. Can I make these cookies dairy-free?

Absolutely. Substitute:

  • Butter → Vegan butter or coconut oil
  • Evaporated milk → Coconut milk or any plant-based milk (just simmer it longer to thicken slightly)

🥶 4. Can I freeze No-Bake Coconut Pecan Praline Cookies?

Yes. They freeze well. Store in a freezer-safe container, separating layers with parchment paper. Thaw at room temperature before serving.

🌰 5. Can I use a different nut instead of pecans?

Yes! You can substitute with:

  • Walnuts
  • Almonds
  • Macadamia nuts
    Just chop them to a similar size for even distribution.

⏱️ 6. How long do these cookies stay fresh?

  • Room temperature: 5–7 days in an airtight container
  • Fridge: Up to 2 weeks
  • Freezer: Up to 2 months

🧁 7. Why didn’t my cookies set properly?

This usually happens if:

  • The mixture wasn’t boiled long enough (should reach a soft-ball stage ~235°F/113°C)
  • Too much liquid was used
  • The environment is too warm or humid

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