Description
These chewy no-bake coconut pecan praline cookies combine caramelized sugar, buttery richness, toasted pecans, and sweet coconut for a quick Southern-inspired treat.
Ingredients
Sugar mixture:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
- Optional: chocolate chips or drizzle
Instructions
- In a saucepan, combine sugar, butter, and milk. Cook over medium heat, stirring until it comes to a boil.
- Boil for 2–3 minutes without stirring, reaching soft-ball stage (235°F–240°F).
- Remove from heat; stir in vanilla, coconut, and pecans. Mix well.
- Optional: fold in chocolate chips or reserve for drizzle.
- Drop spoonfuls of mixture onto waxed paper or silicone mat.
- Let cool for about 30 minutes until firm.
- If drizzling with chocolate, melt chips and drizzle over cooled cookies.
Notes
- Toast pecans before use for richer flavor.
- To test soft-ball stage without a thermometer, drop a bit into cold water — it should form a soft, pliable ball.
- Sprinkle sea salt on top before cooling for a sweet-salty twist.
- Store in an airtight container for up to 1 week or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
