Instructions
Step 1: Make the Mixture
In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar, and heavy cream. Stir constantly until butter melts and the mixture boils. Boil for 2-3 minutes, stirring constantly.
Step 2: Add Coconut & Pecans
Remove from heat. Stir in vanilla extract, coconut, and pecans until well combined.
Step 3: Scoop & Flatten
Drop spoonfuls of mixture onto a parchment-lined baking sheet. Flatten slightly with a spoon. Work quickly, as the mixture will firm up.
Step 4: Cool & Set
Let cool and set at room temperature for 30-45 minutes, or refrigerate for faster setting.
Step 5: Enjoy!
Once firm, transfer to a serving plate and enjoy!
Cook’s Notes
- Boiling: Boil the mixture for at least 2 minutes for the right consistency.
- Quick Work: Work quickly to drop cookies onto the baking sheet.
- Storage: Store in an airtight container at room temperature for up to 1 week.
Variations
Chocolate Drizzle:
Drizzle with melted dark, milk, or white chocolate.
Salted Caramel:
Sprinkle with flaky sea salt after dropping onto the baking sheet.
Almond Coconut:
Replace pecans with chopped almonds.
Serving Suggestions
- Pair with coffee or tea.
- Add to a holiday dessert platter.
- Crumble over ice cream.
Frequently Asked Questions
Can I Make These Ahead?
Yes! Make ahead and store in an airtight container for up to 1 week.
How Do I Store Them?
Store in an airtight container at room temperature (refrigerate in warm weather).
Can I Use Unsweetened Coconut?
Yes, for a less sweet cookie.
These No-Bake Coconut Pecan Praline Cookies are easy, delicious, and irresistible! Try the variations and enjoy!
Did you make these? Let us know in the comments!
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