Description
Indulge in the perfect blend of sweet and salty with these No-Bake Coconut Praline Cookies! Made with buttery pecans, shredded coconut, and a rich caramel base, these gluten-free treats are an easy and delicious way to satisfy your dessert cravings—no oven required!
Ingredients
Scale
- 1/2 cup evaporated milk
- 1/2 cup corn syrup
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 1 tsp sea salt (flaked)
- 1 tsp vanilla extract
- 2 cups shredded coconut
- 2 cups pecans (chopped)
- 1/2 cup unsalted butter
Instructions
- Prepare a baking sheet – Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Cook the caramel base – In a saucepan over medium heat, combine evaporated milk, corn syrup, brown sugar, granulated sugar, and butter. Stir continuously.
- Boil the mixture – Let the mixture come to a soft ball stage (about 235°F on a candy thermometer). This usually takes 3–5 minutes.
- Add flavor & texture – Remove from heat and stir in vanilla extract, salt, shredded coconut, and pecans. Mix well.
- Scoop & set – Using a spoon or cookie scoop, drop portions of the mixture onto the prepared baking sheet.
- Let them cool – Allow cookies to set for at least 30 minutes at room temperature before serving.
Notes
- Storage: Store in an airtight container for up to 1 week at room temperature or 2 weeks in the fridge.
- Customization: Add a drizzle of melted chocolate or a pinch of cinnamon for extra flavor.
- Soft ball stage: If you don’t have a thermometer, drop a small amount of the mixture into cold water—if it forms a soft ball, it’s ready!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
