No-Bake Coconut Praline Cookies

Directions

1. Line a baking sheet with parchment paper and set it aside. Make sure all ingredients are measured and ready before you begin.
2. In a large saucepan over medium heat, combine evaporated milk, brown sugar, granulated sugar, corn syrup, and butter. Stir continuously as the butter melts and the sugars dissolve, creating a smooth, glossy mixture.
3. Once the mixture begins to boil, stop stirring and allow it to cook for about 3 minutes, or until it reaches the soft-ball stage (235°F / 113°C).
4. Remove the saucepan from the heat immediately to prevent burning.
5. Stir in the vanilla extract gently; the mixture will smell rich and caramel-like.
6. Add the chopped pecans and shredded coconut. Stir for 3–5 minutes until the mixture thickens and everything is evenly coated.
7. Let the mixture cool slightly so it’s easier to handle but still spoonable.
8. Using a cookie scoop or spoon, drop portions onto the prepared baking sheet, leaving a little space between each cookie.
9. Sprinkle the tops lightly with flaked sea salt to balance the sweetness.
10. Allow the cookies to set at room temperature or place them in the refrigerator until firm before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes + setting time
Servings: About 20 cookies
Difficulty: Easy

Variations & Substitutions

• Nut Swap: Replace pecans with walnuts or almonds for a different crunch.
• Chocolate Twist: Drizzle melted dark chocolate over the set cookies for extra indulgence.
• Coconut Boost: Toast the coconut lightly before adding for a deeper, nuttier flavor.
• Dairy-Free Option: Use dairy-free butter and coconut milk instead of evaporated milk.

Serving Suggestions