These easy, no-bake Coconut Praline Cookies combine pecans, chewy coconut, and sugar with a sprinkle of sea salt for balance, into the perfect sweet treat. Everything you love about pralines in handheld cookie form!
In a large saucepan over medium heat, add the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir together, frequently, until smooth and melted.
With a candy thermometer fitted to the side of the pan, bring the mixture to a boil and allow to continue to boil, without stirring, until it reaches 235°F (soft ball state). This should take approximately 3 minutes.
Once the thermometer reads 235°F, remove the pan from the heat and stir in the vanilla.
Pour in the coconut flakes and pecan chips and stir the mixture for 4-5 minutes. It will thicken as it cools.
Use a medium cookie scoop (approximately 2 tablespoons) to portion out the mixture onto a baking sheet lined with parchment paper.
Sprinkle with sea salt and move to the fridge to cool, approximately 1 hour.
Notes
Light or dark brown sugar can be used. If you prefer more texture chopped pecans or pecan pieces can be used in place of pecan chips. Store cookies in an airtight container in the fridge for up to a week.