Description
These delightful no-bake cookies combine the tropical sweetness of coconut with crunchy pecans and a rich, caramel-like praline base. Quick to prepare and perfectly portioned, they’re a great treat for when you need a delicious dessert without turning on the oven.
Ingredients
For the Praline Base:
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup heavy cream (or light cream for a lighter touch)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
For the Cookie Mixture:
• 1 cup sweetened shredded coconut
• 1 cup pecans, roughly chopped (toasted for extra flavor)
Instructions
-
Prepare the Pecans:
Lightly toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, then set aside. -
Make the Praline Base:
In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, heavy cream, and salt. Bring the mixture to a gentle simmer and cook for 1–2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. -
Combine with Coconut & Pecans:
Immediately add the shredded coconut and toasted pecans to the warm praline mixture. Stir until all ingredients are evenly coated. -
Form the Cookies:
Drop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon if desired.
-
Set & Serve:
Allow the cookies to cool and set at room temperature for at least 30 minutes, or place in the refrigerator for 15–20 minutes for faster setting. Enjoy once firm.
Notes
- Ensure the praline mixture isn’t too hot when mixing in the coconut and pecans to prevent over-toasting.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Feel free to adjust the amount of pecans or coconut to suit your texture preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg