My auntie passed down this recipe and I thought I had lost it. So glad I found something similar. This one is even better!



2 cups granulated sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1/2 cup unsalted butter

1/4 teaspoon salt

2 cups toasted pecans, chopped

2 cups shredded coconut

1 teaspoon vanilla extract



Lay out a couple of sheets of wax paper on your countertop before you get started – this is where these luscious treats will set.

In a medium-sized pot, combine the sugar, evaporated milk, corn syrup, butter, and salt. Stir this mixture over medium heat until the butter melts and everything is well-mixed.

Allow the mixture to come to a full boil, then let it bubble away for about 3 minutes, stirring occasionally. We want it to get to that perfect praline consistency.

Remove your pot from the heat. Stir in the toasted pecans, shredded coconut, and vanilla extract until all are fully incorporated.

Using a tablespoon or a small ice cream scoop, drop the mixture onto your wax paper. Don’t fret about getting them perfectly round; their rustic charm is part of the allure!

Let the cookies cool until they’re firm to the touch. This usually takes about 20-30 minutes, but I won’t tell if you sneak one a bit sooner.

Variations & Tips:


For a nuttier flavor, try toasting your pecans in a dry pan over medium heat before chopping them. Keep them moving so they don’t burn, and you’ll know they’re done when they smell like heaven.

If you have a hankering for chocolate, mix in a half-cup of chocolate chips once the mixture is slightly cooled, or drizzle melted chocolate over the set cookies.

In case of dietary restrictions, substitute the evaporated milk with coconut milk and use a dairy-free butter alternative.

To keep your No-Bake Coconut Pecan Praline Dreams fresh, store them in an airtight container. If it’s hot and humid, pop them in the fridge – they’ll hold up better.

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