No Bake Praline Pecan Cookies

no bake praline pecan cookie on parchment paper.

4.35 from 23 votes

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!

Prep Time 25

Chill Time 1

Total Time 1 25

Servings cookies

Author Melissa Williams

Equipment

Ingredients

2 cups dark brown sugar
½ cup granulated white sugar
½ cup evaporated milk
½ cup light corn syrup
½ cup salted butter cubed
1 teaspoon vanilla extract
2 cups unsweetened coconut flakes
2 cups pecan chips
1 teaspoon Maldon salt

Instructions

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.
2 cups dark brown sugar, ½ cup granulated white sugar, ½ cup evaporated milk, ½ cup light corn syrup, ½ cup salted butter
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.
1 teaspoon vanilla extract
Pour in the coconut flakes and pecan chips and stir the mixture for 4-5 minutes. It will thicken as it cools.
2 cups pecan chips, 2 cups unsweetened coconut flakes
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.
1 teaspoon Maldon salt

Notes

Light brown sugar works just as well as dark brown.
Substitute pecans with peanuts or almonds if preferred.
Toast nuts before chopping for extra depth of flavor.
Coconut flakes are optional—feel free to leave them out.
Store in an airtight container to maintain chewy texture.
Will stay fresh at room temperature for up to 1 week.

Nutrition