Description
These No-Bake Coconut Praline Cookies feature a rich, buttery praline base combined with crunchy pecans and shredded coconut, finished with a touch of flaky sea salt for a perfect balance of sweet and savory. Quick to prepare and cooked on the stovetop, these cookies set up beautifully without any oven baking.
Ingredients
Scale
Praline Mixture
- 2 cups chopped pecans
- 1/2 cup evaporated milk
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 1/2 cup corn syrup
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Cookie Add-ins and Topping
- 2 cups shredded coconut
- 1 tsp flaked sea salt
Instructions
- Combine Ingredients: In a large saucepan, combine the evaporated milk, brown sugar, corn syrup, granulated sugar, and unsalted butter over medium heat. Stir continuously until the mixture is smooth and well combined.
- Cook to Softball Stage: Bring the mixture to a boil and cook for about 3 minutes, stirring constantly. Use a candy thermometer to ensure it reaches the softball stage at 235°F, which is crucial for the proper texture of the praline.
- Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract, which adds depth of flavor and aroma to the cookie base.
- Mix in Nuts and Coconut: Quickly fold in the chopped pecans and shredded coconut, stirring until the mixture becomes thick and evenly combined.
- Cool Slightly: Allow the mixture to cool for a few minutes until it’s still warm but thick enough to scoop without spreading too much.
- Scoop Cookies: Using a spoon, scoop portions of the mixture onto a baking tray lined with parchment paper, spacing them adequately to prevent sticking.
- Add Sea Salt and Set: Sprinkle each cookie with flaked sea salt to enhance the flavor profile and let the cookies cool completely at room temperature until they set and firm up.
Notes
- Ensure the candy thermometer is accurate for proper cooking to the softball stage to get the right texture.
- Use fresh shredded coconut for the best taste and texture.
- Allow cookies to cool fully before removing from the parchment to avoid breakage.
- Store cookies in an airtight container at room temperature for up to one week.
- If desired, nuts can be substituted with walnuts or almonds for variation.
