Looking for a cookie that combines the perfect mix of crunchy, chewy, and sweet? Pecan Coconut Praline Cookies are your new go-to treat. These cookies have a delightful blend of toasted pecans, sweet coconut flakes, and a rich caramel praline flavor that will leave your taste buds craving more. Perfect for holiday baking or anytime you want a special treat, these cookies are sure to impress.
Why You’ll Love This Recipe?
- Perfectly balanced: The combination of pecans, coconut, and caramel creates a wonderfully balanced flavor that’s both sweet and nutty.
- Chewy and crispy: With a crispy exterior and chewy center, these cookies have the ideal texture that cookie lovers adore.
- Simple to make: These cookies come together quickly with just a few ingredients and simple steps, making them a breeze to bake.
Ingredients
Here’s a sneak peek at what you’ll need to make these delicious cookies. Check out the full list and measurements below.
- Butter for richness and flavor
- Brown sugar to create a chewy texture and caramel-like sweetness
- Granulated sugar for added sweetness
- Eggs for binding the ingredients together
- Vanilla extract to enhance the flavor
- All-purpose flour to provide structure
- Baking soda to help the cookies rise
- Shredded coconut for texture and sweetness
- Chopped pecans for a nice crunch
- Sweetened condensed milk to give the cookies that irresistible praline-like sweetness
For the complete ingredient list and exact measurements, see the recipe card below.
Directions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Prepare the dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add the coconut and pecans: Fold in the shredded coconut and chopped pecans until evenly distributed in the dough.
- Scoop and bake: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Expert Tips and Tricks
- Don’t overmix: Be careful not to overmix the dough, as this can lead to tough cookies. Just mix until everything is combined.
- Toasting the pecans: For extra flavor, toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes before adding them to the dough.
- Chill the dough: If you have the time, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and prevents spreading too much.
Recipe Variations and Possible Substitutions
- Nut substitutions: If you don’t have pecans on hand, you can substitute with walnuts, almonds, or even macadamia nuts for a different flavor.
- Dried fruit: Try adding some dried cranberries or raisins to the dough for a fruity contrast to the nuts and coconut.
- Chocolate chips: For an extra indulgent treat, add a handful of chocolate chips to the dough.
Serving and Pairing Suggestions
These Pecan Coconut Praline Cookies are perfect for serving at holiday parties, family gatherings, or as an after-dinner treat. Pair them with a hot cup of coffee, a glass of milk, or a warm cup of tea for a cozy snack. They also make great gifts when packed in cute tins or jars.
Storage and Reheating Tips
- Storage: Store these cookies in an airtight container at room temperature for up to 1 week. They’ll stay fresh and chewy for several days.
- Freezing: These cookies freeze well! Place them in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours.
- Reheat: If you prefer warm cookies, pop them in the microwave for 10-15 seconds or warm them up in the oven at 300°F (150°C) for a few minutes.
FAQs
Can I use unsweetened coconut flakes?
Unsweetened coconut flakes can be used, but they won’t provide the same level of sweetness. If using unsweetened coconut, you may want to add a little extra sugar to the dough.
Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just scoop the dough and bake when you’re ready.
Can I make these cookies without eggs?
Yes! You can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or use a store-bought egg replacer for a vegan option.
Can I make this recipe gluten-free?
To make these cookies gluten-free, swap the all-purpose flour with a gluten-free flour blend. Make sure the baking soda is also gluten-free.
Conclusion
Pecan Coconut Praline Cookies are the perfect combination of chewy, nutty, and sweet, making them a great addition to any dessert table. With their easy preparation and rich, caramelized flavor, they’ll quickly become a favorite in your holiday baking rotation. Whether you’re making them for a special occasion or just because, these cookies are sure to be a hit!
Print
Pecan Coconut Praline Cookies
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes + Cook Time: 5 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 cookies 1x
- Category: Cookies, Dessert
- Method: No Bake/No Cook
- Cuisine: American
Description
These No-Bake Pecan Coconut Praline Cookies are a delightful and easy treat that’s perfect for any occasion. With a creamy, praline-like filling and crunchy pecans and coconut, they’re a delicious combination of textures and flavors.
Ingredients
- 2 cups pecans
- 2 cups sweetened shredded coconut
- 1 1/2 cups sugar
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 1/2 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Cook Sugar Mixture: In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup, and butter until melted and smooth.
- Boil and Cool: Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt.
- Add Pecans and Coconut: Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until the mixture begins to cool and thicken.
- Shape Cookies: Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets.
- Set and Enjoy: Let set completely (freezing if necessary), then enjoy!
Notes
- Cooling Time: The cookies will need 1-2 hours to set completely at room temperature. You can speed up the process by placing them in the freezer for about 30 minutes.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Variations: For a chocolatey twist, add 1 cup of chocolate chips to the mixture after removing it from the heat.
Nutrition
- Serving Size: 1 Cookie
- Calories: 270kcal
- Sugar: 20g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg