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Coconut Praline No-Bake Cookies

Put a sweet twist on this beloved southern treat

Put a sweet twist on this beloved Southern treat. Mix coconut and cinnamon into the classic pecan praline recipe.


  • 3 Cups flaked coconut
  • 2 Cups pecans, chopped
  • 2 Cups sugar
  • 1/2 Cup (1 stick) butter, softened
  • 1/2 Cup sweetened condensed milk
  • 1/2 Cup light corn syrup
  • 2 Teaspoons vanilla extract, such as McCormick® Pure Vanilla Extract
  • 1/2 Teaspoon cinnamon, such as McCormick® Cinnamon, Ground


Mix coconut and pecans in large bowl. Set aside.

Mix sugar, butter, sweetened condensed milk, and corn syrup in large saucepan. Bring to boil on medium-low heat, stirring occasionally. Boil without stirring about 10 minutes or until mixture reaches 240 degrees F on a candy thermometer and is deep caramel in color.

Pour mixture over coconut and pecans in bowl. Stir in vanilla and cinnamon. Let stand 5 minutes or until mixture is slightly cooled and thickened, stirring occasionally. Drop by tablespoonfuls onto wax paper-lined baking sheets. Press gently with bottom of glass to flatten slightly. Cool at room temperature for 1 hour. Cover with a clean kitchen towel. Let stand overnight to dry out cookies.