These easy, no-bake cookies combine crunchy pecans, sweet coconut, and a luscious praline glaze for a quick and irresistible treat.
Ingredients
1 cup pecans, chopped
1 cup shredded unsweetened coconut
½ cup heavy cream
1 cup brown sugar, packed
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by lining a baking sheet with parchment paper to prepare for dropping the cookies.
In a medium saucepan, I combine the brown sugar, heavy cream, and butter over medium heat. I stir constantly until the mixture comes to a boil.
Once boiling, I let it cook for 2-3 minutes without stirring until it thickens slightly and turns a rich caramel color.
Then, I remove the pan from heat and stir in the vanilla extract and salt.
Quickly, I add the chopped pecans and shredded coconut, mixing well to coat everything evenly.
Using a spoon, I drop spoonfuls of the mixture onto the prepared baking sheet.
I let the cookies cool and set at room temperature for about 30 minutes or until firm.
Servings and timing
This recipe yields about 12 cookies. The prep time is around 10 minutes, cooking time is roughly 10 minutes, and total time to enjoy these cookies is about 20 minutes. Each cookie has approximately 180 calories.
Variations
I sometimes swap pecans for walnuts or almonds if I want a different nutty flavor. Adding a pinch of cinnamon or nutmeg to the caramel mixture gives the cookies a warm, spicy twist. For a chocolatey version, I drizzle melted dark chocolate on top once the cookies have set. You can also use sweetened coconut if you prefer a sweeter chew.
Storage/reheating
I store these cookies in an airtight container at room temperature. They stay fresh for up to one week. Because they are no-bake and set at room temperature, reheating isn’t necessary. If the cookies soften, I simply let them sit out a bit to firm up again.
FAQs
Can I use a dairy-free alternative for heavy cream and butter?
Yes, I’ve successfully made this recipe using coconut cream and a dairy-free butter substitute. It changes the flavor slightly but still works well.
How do I know when the caramel mixture is ready?
I look for a thickened texture and a rich caramel color after boiling for 2-3 minutes. The mixture should coat the back of a spoon nicely.
Can I make these cookies gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free, so these cookies are safe for gluten-sensitive eaters.
What if I don’t have parchment paper?
You can use a silicone baking mat or lightly grease a baking sheet to prevent sticking.
Can I double the recipe?
Yes, doubling the recipe works well, but I recommend using a larger saucepan and preparing the cookies in batches to ensure even cooking.
Conclusion
I find these No Bake Pecan Coconut Praline Cookies a perfect treat when I want something sweet and nutty without much fuss. The quick caramel glaze combined with crunchy pecans and chewy coconut always satisfies my cravings. Whether for a simple snack or a last-minute dessert, this recipe is one I keep coming back to.
Recipe:
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No Bake Pecan Coconut Praline Cookies
- Total Time: 20 minutes
- Yield: About 12 cookies
- Diet: Gluten Free
Description
Easy no-bake cookies combining crunchy pecans, sweet coconut, and a luscious praline glaze for a quick and irresistible treat.
Ingredients
1 cup pecans, chopped
1 cup shredded unsweetened coconut
1 cup brown sugar, packed
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir constantly until mixture boils.
- Once boiling, cook for 2-3 minutes without stirring until mixture thickens and turns a rich caramel color.
- Remove from heat and stir in vanilla extract and salt.
- Add chopped pecans and shredded coconut; mix well to coat evenly.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let cookies cool and set at room temperature for about 30 minutes or until firm.
Notes
You can substitute pecans with walnuts or almonds for a different nutty flavor.
Add a pinch of cinnamon or nutmeg to the caramel for a warm, spicy twist.
Drizzle melted dark chocolate on top after cookies have set for a chocolatey version.
Sweetened coconut can be used if a sweeter chew is preferred.
Store cookies in an airtight container at room temperature for up to one week.
Use coconut cream and dairy-free butter substitutes for a dairy-free alternative.
Cookies are naturally gluten-free.
If parchment paper is unavailable, use a silicone baking mat or lightly grease the baking sheet.
Doubling the recipe is possible but use a larger saucepan and cook in batches for even results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: Approx. 15g
- Sodium: Approx. 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
