Easy no-bake cookies combining crunchy pecans, sweet coconut, and a luscious praline glaze for a quick and irresistible treat.

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

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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.

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.