Quick & easy, these No-Bake Praline Cookies are a foolproof delight for any occasion. These sweet, crunchy, and chewy treats are made with basic ingredients: pecans, coconut, and sugar. Easy prep, no baking required!
Make Ahead Instructions
You can make these Praline Cookies a few days ahead and store them in an airtight container before they are ready to serve.
Variations and Substitutions:
- Unsweetened coconut. I prefer using sweetened coconut because of its rich and sweet flavor, but you can also use unsweetened coconut in substitution 1:1.
- Feel free to add chocolate chips for extra flavor. Let the mixture cool before adding the chocolate chips to prevent them from melting.
- Add other nuts of your choice. Walnuts, peanuts, or almonds work well with this recipe.
Freeze Praline Cookies
When the Praline Cookies have firmed up, place them in an airtight container with a sheet of parchment paper between each layer to prevent them from sticking to each other. Freeze for up to two months. Let them thaw overnight in the refrigerator before serving.
Store Praline Cookies
Let the Praline Cookies firm up completely. Then, place it in an airtight container. Store at room temperature for up to a week.
Tips for making the BEST Praline Cookies
- If you want to make these cookies more flat, don’t wait until the mixture thickens. Then, scoop out the mixture and drop it into a baking sheet.
- Also, you can make the Praline Cookies smaller or larger in size, depending on your preferences.
- Place the Praline Cookies in the refrigerator to harden quickly.
Sweet & Crunchy No-Bake Praline Cookies
Ingredients
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- ⅓ cup evaporated milk
- ⅓ cup light corn syrup
- 6 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups toasted pecans, roughly chopped
- 1 cup sweetened coconut flakes
- ½ cup sweetened shredded coconut
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a medium saucepan over medium heat, add granulated sugar, packed brown sugar, evaporated milk, light corn syrup, and butter. Whisk together until butter has melted and both sugars have dissolved. Then, bring to a boil. Let boil for about 3 minutes without whisking. Turn off the heat and whisk together the hot mixture.
- Remove the saucepan from the heat. Whisk in vanilla extract and salt. Let this mixture cool slightly for about 5 minutes.
- Add toasted pecans, sweetened coconut flakes, and sweetened shredded coconut. Stir, using a rubber spatula until the pecans and coconut are coated completely in the praline mixture.
- If the mixture is too hot and thin, let it cool for an additional 5 minutes or until thickened. Then, using a cookie scoop, drop the praline mixture onto the prepared baking sheet making the cookies. Let the cookies set at room temperature. Enjoy!
Nutrition
Frequently Asked Questions about Praline Cookies
1. What if I don’t have a candy thermometer?
You don’t need a candy thermometer for these praline cookies. Just follow the instructions below and let the mixture boil for 3 minutes.
2. Can I substitute evaporated milk?
Yes, you can use half-and-half instead of evaporated milk, but the texture of the praline cookies will be slightly different.
3. Can I use dark corn syrup instead of light?
Yes, you can use dark corn syrup, but your praline cookies will have a slightly darker color and more robust flavor.
4. How can I prevent the cookies from spreading too much?
The thicker the mixture is, the less the cookies will spread. So, if the mixture is too hot and thin, let it cool until it thickens. Then, drop the praline mixture onto the prepared baking sheet.
5. Do I have to freeze the cookies to set them?
No, you don’t have to freeze the cookies to set them, but if you want the cookies to set faster, you can place them in the refrigerator.
