To understand my excitement, we must have a little confession time. I have never been able to make no bake cookies with any kind of success whatsoever. Really. I can bake a beautiful homemade gingered carrot cake with cream cheese frosting, incredible muffins, outstanding white chocolate macadamia nut cookies, homemade yeast rolls, and a smorgasboard of other butt-widening goodness, but I cannot make a stinking no bake cookie. Things always go horribly south, and I think it has much to do with the step involving the boiling/simmering of the batter. My no bake chocolate peanut butter cookies always either turn into hard rocks that could break your teeth or into ooey gooey flops of yuck.
Not to mention that one of my students a few years ago referred to them as doo-doo cookies. He brought me two his grandmother had made. He was so excited to give them to me, and I had such bad nausea from morning sickness that day. He found me outside in the hallway and dug deep into his pocket to fish out the unwrapped brown blobs with his bare hands. Yes, go ahead and read that last sentence again. The mere sight of them nearly did me in. I haven’t attempted to make or even eat another no bake variety since then.
Unfortunately, I can’t figure out whom I should credit for the original recipe for these no bake coconut pecan praline cookies. We all know how this happens. People feel free to take and manipulate and share anything they find on the good ole’ web without linking the credit to the original owner. Eventually, we wind up with a snippet of someone’s work plastered on Facebook walls everywhere. In this case, it is a truly fantastic recipe that was obviously created and shared by someone, but now we don’t know who that someone is.
No Bake Coconut Pecan Praline Cookies
I combine pecans, coconut, and vanilla in a medium bowl and set aside. In a medium saucepan, I mix sugar, corn syrup, evaporated milk and the stick of butter. I have used both salted and unsalted butter and didn’t have problems with either one.
At this point, I take the saucepan off the hot burner and added the pecans, coconut and the vanilla. I stir, stir, stir for four minutes. And let me tell you – it’s a long four minutes! My arms get so tired! The Hubs usually gets called in for assistance at this point.
By spoonfuls, I drop the batter onto wax or parchment paper.
I wait for an hour or so until the cookies cool before removing or eating. It might be best to give them several hours until they are firm enough to handle and not overly sticky. My batches usually make anywhere from 30 to 36 cookies, depending on how high I pack the cookie scoop.
Wowsers, these no bake coconut pecan praline cookies are sooo good! They are super rich so these are the kind of treats I would designate as being for special occasions.
- 2½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- ½ cup butter (one stick)
- 1 teaspoon vanilla
- 2 cups chopped pecans (2.5 cups can be used for a puffier, more filled cookie.)
- 2 cups grated coconut (2.5 cups can be used for a puffier, more filled cookie)
- In a medium mixing bowl, combine pecans, and coconut and set aside.
- In a medium saucepan, melt butter with the sugar, the evaporated milk, and the corn syrup.
- Bring the butter mixture to a boil. Once at a boil, allow it boil for exactly three minutes. Stir a few times during this three minutes.
- Remove the mixture from heat.
- Add the vanilla and the pecan mixture to the mixture.
- Stir fast and consistently for exactly four minutes.
- After four minutes drop by spoonfuls onto wax paper or parchment paper.
- Allow the cookies to set for at least for an hour to several hours until firm.
Update – January 3, 2014: I have made many batches of these no bake coconut pecan praline cookies since my original post. The majority of the time, my batches turn out just as you see here in the pictures – thick and puffy. However, a few times, the batches have turned out very flat with all of the textured ingredients (coconut and pecans) clustered in the center. I have come to realize that the weather was yucky each time I had a batch that did not turn out properly. A friend of mine who has far more kitchen experience than I do told me that weather and humidity have much to do with the end-result of some types of no bake cookies. I’m guessing she must be right. It took those batches six or seven hours to firm up and then they still weren’t quite “right” but the taste was still delicious. As long as they firm up enough to handle without breaking, I serve them anyway since they still taste divine. Many true pralines are flat and thin. Chances are only you will know how they are “supposed” to look anyway.
Linking up these no bake coconut pecan praline cookies with: