No Bake Coconut Praline Cookies

Products Used



  1. Line a large baking sheet with parchment paper and set aside.
  2. Combine brown sugar, granulated sugar, evaporated milk, corn syrup, and butter in a large saucepan over medium heat. Stir frequently until melted and smooth.
  3. Bring mixture to a boil, and allow to boil without stirring until soft ball stage (235°F) is reached (approximately 3-5 minutes). 
  4. Once temperature is reached, remove pan from heat and slowly stir in vanilla.
  5. Mix in coconut and pecans and stir for 4-5 minutes until mixture is thickened and cooled slightly.
  6. Using a medium (2- tablespoon) cookie scoop, drop mixture onto prepared cookie sheet.
  7. Sprinkle with flaked sea salt and allow cookies to cool completely at room temperature or in the refrigerator.
  8. Store airtight for up to 7 days.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

Rate & Review
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Dec 18, 2020

I made these with dark brown sugar, that's all I had tonight & WOW!!! I think I will continue to use the dark. They're perfectly delicious!!! I brought to rolling boil then set my timer for 5 min. they came out perfect. Thank you.

Sweetalk member
Sep 10, 2019

Oops.. there is no Spanish translation to this recipe