No-Bake Coconut Pecan Praline Cookies

Although most cookie recipes need to be baked in the oven, that isn’t true of all of them. In fact, these amazing little treats don’t need to go anywhere near the oven, making them a great recipe to whip up in the summertime when it’s hot enough already without having the oven running too.

Whether you just don’t want to heat up the oven or it’s not working or you have something else in there, or maybe it’s midnight and you want a sweet treat but not something you have to bake, these are just perfect.

The trifecta of coconut, pecans and praline ensure a fabulous flavor in every bite. They are simple and relatively quick to whip up. Roasted pecans are really good here, although raw unroasted ones will work too. Either sweetened or unsweetened coconut flakes are good. 

Why You’ll Love the Recipe:

These cookies are so easy to make and they’re really delicious. Best of all, you don’t need to have the oven on because they are no-bake. 

How to Serve Them:

Enjoy these no-bake cookies as dessert or as a sweet treat.

Can You Make Them Ahead?

Yes, you can.

Ingredients:

• Sweetened or unsweetened coconut flakes
• Pecans
• Brown sugar
• White sugar
• Unsalted butter
• Light corn syrup
• Evaporated milk
• Salt
• Vanilla extract

How to make No-Bake Coconut Pecan Praline Cookies:

Heat the evaporated milk, corn syrup, unsalted butter, and both kinds of sugar in a pan, stirring all the time, until mixed.

Keep boiling for 3 minutes and then take the pan off the heat.

Stir in the vanilla and salt and then gradually mix in the coconut and nuts, stirring (with the heat off) for about 3 minutes.

Once it’s thick, use a small scoop or tablespoon to portion out the mixture on parchment paper-lined baking sheets.

Let them solidify at room temperature or, if you’re in a hurry, in the freezer.

No-bake cookies are ideal for those times you don’t want to have the oven on, and these taste spectacular, boasting the flavors of pecans, praline and coconut.

Storage Instructions:

They will keep for up to a week in an airtight container in the refrigerator. You can also freeze them as long as they’re well wrapped.

Variations and Substitutions:

Try almonds or walnuts in place of the pecans, or throw in some dried cranberries or pineapple bits. You can sub honey or golden syrup for the light corn syrup. 

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