Pecan Coconut No Bake (Print-Friendly Version)
Easy no-bake treats made with coconut and pecans in a caramel-like base. Ready fast with no oven. Fun, sweet, and simple to make!
# Ingredients:
→ Praline Layer
01 -
1 teaspoon vanilla essence
02 -
½ cup unsalted butter (you get better results with this)
03 -
½ cup light corn syrup
04 -
½ cup canned evaporated milk
05 -
2½ cups granulated sugar
→ Toppings
06 -
2½ cups shredded coconut (sweetened or not—up to you)
07 -
2-2½ cups toasted pecans, finely chopped (adds a rich flavor)
# Steps:
01 -
Get your pecans, coconut, and vanilla all measured and ready. Set them aside for when the praline mix is done cooking.
02 -
Add the butter, sugar, evaporated milk, and corn syrup into a big pot. Heat it on medium while stirring nonstop so the butter melts and the sugar dissolves properly.
03 -
Bring it all to a rolling boil and cook for exactly 3 minutes. Don’t stop stirring—this is crucial for that classic praline texture. Watch closely to avoid burning.
04 -
Take the pot off the burner and toss in the vanilla, coconut, and pecans right away. Keep stirring for about 4 minutes so the mix cools a bit while everything gets combined evenly.
05 -
Use a spoon to drop scoops of the mix onto parchment paper or wax paper. Each should be about cookie-sized and hold its shape.
06 -
Let them rest at room temperature until they’ve hardened up completely and feel firm.
07 -
When they’ve set, peel them off the wax paper carefully. Dig in, or keep them fresh by storing in something airtight.
# Notes:
01 -
Need it dairy-free? Use coconut milk instead of evaporated milk and try vegan butter.
02 -
Got a pecan allergy? Walnuts or almonds can work instead.
03 -
Want a flavor twist? Swap out corn syrup for agave syrup.
04 -
Keep cookies in an airtight container on the counter for up to one week.