No Bake Coconut Pecan Praline Cookies

24 servings Prep: 10 m Cook: 6 m Total: 16 m Intermediate
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No Bake Coconut Pecan Praline Cookies
Our author writes - “After hurricane Andrew in New Iberia I remember eating so many cold sandwiches, which I’m not too fond of on a good day, lol. So when hurricane Ike battered Brazoria County Texas when we lived there we knew how to be better prepared, except for the devastating damage of course. Some things can never be replaced….so comfort foods would be great I think.” These no-bake praline cookies with pecans and coconut are the perfect emergency dessert - no stove required, just heat and stir.

Ingredients

24 servings
  • 2 1/2 cups sugar
  • 1/2 cup evaporated milk
  • 1/2 cup corn syrup
  • 1 stick butter (8 tablespoons)
  • 1 tsp vanilla
  • 2 1/2 cups chopped pecans
  • 2 cups sweetened shredded coconut

Step-by-Step Instructions

  1. In medium bowl combine pecans and coconut, set aside.
  2. In a heavy saucepan over medium high heat, stir together sugar, milk, corn syrup and butter until combined.
  3. Cook and stir constantly until mixture comes to a rolling boil. Let boil and continue stirring for 3 minutes.
  4. Remove from heat, stir in vanilla, then add the pecan coconut mixture and stir to combine thoroughly.
  5. Continue stirring for about 4 minutes until the mixture begins to cool and thicken.
  6. Drop by spoonful onto wax paper and let set up for 1 to 1 1/2 hours until firm.

Common Problems and Solutions

Q: Why won't my cookies set up properly?

A: The most common issue is not cooking the sugar mixture long enough to reach the right temperature (soft ball stage, around 235-240°F). Make sure it's at a full rolling boil for the full 3 minutes. If your mixture is too thin, you didn't cook it long enough. If it's too thick and won't drop from the spoon, you cooked it too long.

Q: Why are my cookies grainy instead of smooth?

A: Graininess happens when sugar crystals form during cooling. Make sure to stir constantly during the 3-minute boil and avoid stirring too vigorously after removing from heat. The 4-minute cooling stir should be gentle and steady.

Q: Can I make these on a humid day?

A: Humidity makes candy-making tricky. On very humid days, your cookies may not set up as firm and can remain sticky. Try to make them on dry days, or add an extra minute to the boiling time to compensate.

Tips and Techniques

Use a candy thermometer if you have one - you’re looking for soft ball stage (235-240°F). If you don’t have one, test by dropping a bit of the hot mixture into cold water; it should form a soft ball that flattens when removed. Work quickly when dropping the cookies onto wax paper, as the mixture will continue to thicken as it cools.

Ingredient Substitutions

  • sweetened shredded coconut: unsweetened coconut flakes
  • corn syrup: honey or cane syrup
  • pecans: walnuts or almonds

Equipment Needed

  • Heavy-bottomed saucepan (prevents burning)
  • Wooden spoon for stirring
  • Candy thermometer (optional but helpful)
  • Wax paper for cooling

Historical Context

Pralines are a cornerstone of Louisiana candy-making, with roots in French confectionery traditions that were adapted in New Orleans using local pecans instead of European almonds. These no-bake versions became popular as a quicker, simpler alternative that doesn’t require the precision of traditional praline-making.