No Bake Pecan Coconut Praline Cookies
No Bake Pecan Coconut Praline Cookies are the perfect sweet treat for those busy days when you crave something delicious without the hassle of baking. These cookies are simple to make and packed with the delightful flavors of buttery pecans and rich coconut. Plus, they come together in no time, making them great for dessert or a yummy snack.
Recipe Information
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 12 cookies
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 160
Protein: 1g
Carbohydrates: 16g
Fat: 10g
Fiber: 1g
Sugar: 11g
Sodium: 40mg
Why Make No Bake Pecan Coconut Praline Cookies
No Bake Pecan Coconut Praline Cookies offer a delightful combination of texture and flavor. With their chewy coconut and crunchy pecans, these cookies provide a satisfying bite that everyone will love. They are also customizable—feel free to add your favorite nuts or a pinch of cinnamon for an extra kick. Plus, since they require no baking, you can whip them up in a flash, making them ideal for last-minute gatherings or an afternoon pick-me-up.
How to Make No Bake Pecan Coconut Praline Cookies Step by Step
Ingredients
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
- In a medium saucepan over medium heat, combine sugar, heavy cream, and butter. Stir constantly until the mixture begins to boil.
- Continue to cook, stirring frequently, until the mixture reaches a soft-ball stage (238°F / 114°C) or thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove saucepan from heat and stir in shredded coconut, chopped pecans, vanilla extract, and salt until well combined.
- Using a spoon, drop small mounds of the mixture onto a parchment-lined baking sheet.
- Let cookies cool at room temperature for at least 30 minutes or until completely set and firm.
- Store cookies in an airtight container at room temperature for up to one week.
How to Serve No Bake Pecan Coconut Praline Cookies
These cookies are delicious on their own but can be served with a side of fresh fruit for added freshness. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a more substantial snack, consider serving them alongside a clean green salad drizzled with a light vinaigrette.
How to Store No Bake Pecan Coconut Praline Cookies
Store your No Bake Pecan Coconut Praline Cookies in an airtight container at room temperature for up to a week. You can also refrigerate them for a firmer texture if you prefer. If you want to keep them longer, consider freezing them in a single layer on a baking sheet before transferring them to a freezer-safe container. Just thaw at room temperature when you’re ready to enjoy!
Expert Tips for Cooking No Bake Pecan Coconut Praline Cookies
- Make sure to stir constantly while cooking to prevent the mixture from burning.
- If you don’t have pecans, try using walnuts or almonds for a different flavor.
- Experiment by adding a pinch of cinnamon or nutmeg for a cozy spice element.
- Use a cookie scoop or two spoons for evenly sized mounds.
- If the mixture is too sticky, wet your hands slightly to help shape the cookies.
Delicious Variations of No Bake Pecan Coconut Praline Cookies
- For a tropical twist, consider adding dried pineapple pieces or macadamia nuts.
- Spice up the flavor profile with a dash of cayenne pepper for a hint of heat.
- Incorporate zested orange or lemon to add a bright citrus note to the cookies.
No Bake Pecan Coconut Praline Cookies are a must-try for anyone who loves sweet, nutty treats. Their ease of preparation and customizable nature make them a wonderful addition to your recipe repertoire. Whether you’re treating yourself or sharing with friends and family, these cookies are sure to delight with every bite!
No Bake Pecan Coconut Praline Cookies
Ingredients
Method
- In a medium saucepan over medium heat, combine sugar, heavy cream, and butter. Stir constantly until the mixture begins to boil.
- Continue to cook, stirring frequently, until the mixture reaches a soft-ball stage (238°F / 114°C) or thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove saucepan from heat and stir in shredded coconut, chopped pecans, vanilla extract, and salt until well combined.
- Using a spoon, drop small mounds of the mixture onto a parchment-lined baking sheet.
- Let cookies cool at room temperature for at least 30 minutes or until completely set and firm.
