No Bake Pecan Coconut Praline Cookies (Print version)
Buttery no bake praline cookies with pecans, coconut, brown sugar, and a light sprinkle of flaky salt.
# Ingredients:
For the praline cookies
01 -
2 cups (220 g) chopped pecans
02 -
2 cups (170 g) unsweetened flaked coconut
03 -
2 cups (400 g) packed light brown sugar
04 -
1/2 cup (100 g) granulated sugar
05 -
1/2 cup (120 ml) evaporated milk
06 -
1/2 cup (160 g) light corn syrup
07 -
1/2 cup (113 g) salted butter, cut into pieces
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon flaky sea salt, for finishing
# Instructions:
01 -
Line two baking sheets with parchment paper and set a 2-tablespoon cookie scoop nearby. Measure the pecans, coconut, vanilla, and salt before heating the syrup.
02 -
In a heavy saucepan, combine brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Cook over medium heat, stirring often, until the butter melts and the mixture is smooth.
03 -
Bring the mixture to a steady boil. Cook without stirring until it reaches 235°F on a candy thermometer, about 3-5 minutes.
04 -
Remove the pan from the heat. Stir in vanilla, then fold in the pecans and coconut until evenly coated.
05 -
Stir for 3-4 minutes, until the mixture cools slightly and mounds on a spoon. It should still be scoopable but no longer runny.
06 -
Drop 2-tablespoon mounds onto the prepared sheets. Sprinkle each with flaky salt and let cool until firm, 30-45 minutes at room temperature or faster in the refrigerator.
# Good to know:
01 -
Cook the syrup to 235°F for the best set.
02 -
Humidity can slow the setting time, so chill the tray if needed.
03 -
Store airtight with parchment between layers.