These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions.
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For the cookies
- 1/2 Cup butter, softened
- 1 1/2 Cup packed brown sugar
- 1 egg
- 1 Teaspoon vanilla extract
- 1 1/2 Cup all-purpose flour
- 1 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup pecans, coarsely chopped
For the icing
- 1 Cup packed brown sugar
- 1/2 Cup heavy whipping cream
- 1 Cup confectioners' sugar
No Bake Coconut Praline Cookies
No Bake Coconut Praline Cookies are out of control delicious. The texture, the flavors, the sweet brown sugar flavor…it all comes together in a sweet no bake cookie!
So here we are…another recipe for not only brown food, but brown food that contains nuts. Who even am I right now? Last week I introduced you to Southern Pecan Bread, which is OMG GOOD. Today, we’re talking about another pecan recipe…the No Bake Coconut Praline Cookie.
Once upon a time I was all, NO NUTS EVER I HATE NUTS! And now, I’m a little more like, Hey Nuts, you’re good some of the time, just not in a chocolate chip cookie.
I’ve softened in my old age.
A trick in my recipe is that I like to use unsweetened coconut flakes. There is plenty of sweetness in the sugar mixture that binds the cookies, you don’t need the extra sweet in the coconut as well. However, if you are all aboard the sugar train, feel free to sub in sweetened flaked coconut for the unsweetened!
I also like to use a healthy sprinkle of sea salt to balance the sweetness. The recipe calls for 1 teaspoon, which is a great place to start, but you can always add a little extra if salty/sweet is your thing!
When they completely set they will be matte and opaque, but I can never seem to wait until they set up completely. I just love these SO so much!
For the FULL RECIPE for these No Bake Coconut Praline Cookies hop over to Imperial Sugar, whom I partnered with on this fantastic cookie. Their sugar is THE BEST!
Perfectly Pecan Praline Cookies
In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
How Do You Make Praline Crack?
Just line your graham crackers on an ungreased jelly roll pan.
Then melt some butter and sugar together until it comes to a boil. Let it boil for 2 minutes, stirring constantly.
Also, have some chopped pecans on hand..
Then pour that delicious butterscotch sauce over top of the graham crackers.
Spread it evenly all over…
Then sprinkle your chopped pecans all up on there…
And bake it. You need to let it go until it’s bubbly all over, it’ll take 12-ish minutes.
The longer it bakes, the crunchier the sauce will get. You’re essentially making candy here…but don’t let it go too long because it will most definitely burn!
Also, I prefer mine a little softer and less “brittle” than some. My husband prefers it crispier…to each their own.
And cut it into pieces. Large pieces, people.
While it might not be the prettiest treat ever, it will absolutely be a favorite.
Love This Dessert? Try These Other Awesome Praline Recipes!
These no bake cookies are so good! I don’t even like coconut and I love these cookies…. These for sure are going to be made often at my house. My grandmothers chocolate no bake cookies have long been a favorite in my house and these cookies might just make them move over and take top spot. These cookies are full of pecans, coconut and quick oats. These are seriously good!
You can make these cookies in less than 30 minutes. The original recipe called for cooking the mixture for 3 minutes at a full rolling boil. Do you know what a full rolling boil is? If is a boil that when you stir the mixture it still continues to boil. If you can stir the mixture and the boil goes away you don’t have a full boil. That is why I decided to put a temperature to this this recipe. I don’t like leaving it to chance because if the mixture isn’t cooked enough you will have flat, runny cookies and if it is cooked too much the cookies will be hard and brittle. These cookies have a soft, creamy consistency when cooked properly. The temperature you want is between 235 and 238 degrees F. If you don’t have a candy thermometer put some very cold water in a coffee cup. Drop a tablespoon of the mixture into the cold water and then move the mixture so that it forms a soft ball when you push it together. If it isn’t quite there, get some more fresh cold water and test again after 30 seconds or a minute. Be sure to stir the mixture the entire time it is cooking because it does scorch very easily. Ask me how I know that? Yep, I did it. I thought I could break up the pecans a few steps away and did just that even though I was stirring every 30 seconds. I had to toss the first sugar mixture out. So stir, stir, stir! LOL Stir again when you add the additions before spooning out the mixture. When it starts to thicken, start spooning!
- 2 sticks (8 ounces) salted butter (softened)
- 2/3 cup light brown sugar (packed)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (9 ounces)
- 1 1/2 cups pecans (finely chopped)
- Optional topping: granulated or raw sugar
Heat the oven to 325 F. Lightly grease baking sheets or line with parchment paper or silicone baking mats.
In a large mixing bowl with an electric mixer, beat the butter until creamy. Add the brown sugar and beat on high speed until light and fluffy. Stir in the vanilla.
With the mixer on low speed, gradually add the flour.
Fold in the chopped pecans.
Scoop portions of cookie dough with a tablespoon or small cookie scoop and shape each into a ball. Arrange the cookie dough balls on the prepared baking sheets about 2 1/2 inches apart.
Lightly grease the bottom of a glass or other small container with a flat bottom and dip it in granulated sugar, pourable brown sugar, or raw sugar. Press the bottom of the glass lightly on a cookie ball to flatten slightly. Redip the glass in sugar and repeat with the remaining balls of cookie dough.
Bake the cookies in the preheated oven for 15 to 20 minutes, or until they are firm and lightly browned on the bottoms.
No-Bake Coconut Pecan Praline Cookies
You can never go wrong with cookies. Seriously, there are so many amazing combinations and tweaks you can make that completely change a cookie, making it an exciting baking adventure and a great afternoon activity (with or without little helpers)! However, there are times when we really don’t feel like turning on the oven, or making, refrigerating, and rolling out a homemade dough…which is where these particular cookies come into play. They’re no-bake, easy as can be, and totally delicious to boot.
Perfect at any time of year, but especially during the holidays, these coconut pecan praline cookies are insanely delicious and addictive. All you have to do is combine your ingredients in a saucepan, then mix everything together. Let it cool a bit, since you don’t want your cookies to spread too much, then scoop them out and drop them onto a lined baking sheet. That’s it! The resulting cookie is perfectly sweet, crunchy, and yet still light-as-air, so get going and whip these bad boys up – trust us: everyone will love them!
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- Place racks in upper and lower thirds of oven preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6 minutes. Let cool.
- Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6 minutes. Carefully pour caramel over almonds and let cool.
- Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen this takes time, so be patient), 12 minutes.
- Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
- Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
- Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9 minutes. Let cool on baking sheets.
- Praline paste can be made 1 week ahead store airtight at room temperature.
Dough can be made 3 days ahead wrap in plastic and keep chilled, or freeze up to 1 month.
Place racks in upper and lower thirds of oven preheat to 350°. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool.
Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6–8 minutes. Carefully pour caramel over almonds and let cool.
Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen this takes time, so be patient), 12–16 minutes.
Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk, vanilla, and 1 tsp. water and beat just to combine. Reduce speed to low and gradually add dry ingredients. Increase speed to medium and beat until well combined (this will help develop some gluten in the dough and help the cookies hold together). Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1¾"-diameter log. Chill until very firm, at least 2 hours.
Reheat oven to 350°. Slice dough into generous ¼"-thick slices with a serrated knife (some of the chocolate pieces may fall out or get in the way—just squish them back in if they fall out everything will meld together during baking). Place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9–10 minutes. Let cool on baking sheets.
Do Ahead: Praline paste can be made 1 week ahead store airtight at room temperature. Dough can be made 3 days ahead wrap in plastic and keep chilled, or freeze up to 1 month.
How would you rate Chocolate–Almond Praline Cookies?
For well-written, thoroughly tested recipes go to America's Test Kitchen. They have a show on PBS and a website. They don't accept advertising. They are an unbiased group of test kitchen experts. Bon Appetit is a fun magazine with great ideas but the testing is not thorough.
These are probably the fanciest tasting cookies I've ever made. Yes it's work but so worth it! I used pecans because that's what I had and chocolate flakes instead of chips which made slicing a lot easier but makes the chocolate disappear into the cookie. Still tastes amazing. Love them and will make again next year.
Wish I would have read these reviews and updated recipes instead of just using my ripped out page from the magazine. Just finished trying to roll the dough with parchment and it's very crumbly. I think I will try to cut these while frozen? These cookies are a lot of work, I hope I can get them to hold together.
Hey everyone! Your comments regarding the texture of the dough made me want to take another look at the recipe to see what the issue might be. It seems that the time for processing the praline paste was way too short. In cooking through the recipe again and looking back at my notes from July when I developed this, we may have just starting using some new food processors, whose blades were sharp enough that it took WAY less time to make the paste come together. Our cross-tester had a similar time as mine. Apologies that the results for anyone whose paste was still too coarse would have been a very crumbly dough. The paste should be like smooth peanut butter, and the dough should hold together when squeezed. I also added 1 tsp. water to develop more gluten in the dough and give a bit more structure. See the amended recipe above and many thanks for letting us know there was an issue.
the dough seemed to have too much butter- did not hold together well after baking. disappointing after such a labor intensive recipe.
The dough just crumbles when cut. My family still loved the crumbled baked pieces, but I could not serve them as part of my Thanksgiving desserts as planned. I will make them again but will find another way to shape them. The flavor is amazing but the recipe as written does not work!
The cookies were good (not that memorable though) but not worth the time and steps to make. I doubled the recipe and only ended up with about 30 cookies total which surprised me because the recipe said one batch should yield about 24. Also, all the steps took much longer than the recipe said. To process the almonds into a smooth paste took about 20 minutes in my food processor on high (I was worried the motor was going to burn out but it held up) not the 4 minutes the recipe stated. As the other reviews said, when it comes time to slice the cookies they do crumble quite a bit. I mashed the crumbled pieces back into place which seemed to work fine. The result is a slightly nutty chocolate chip cookie that's good but if I'm going to spend this much time Iɽ rather make something else.
These cookies do require some work but they are delicious and so worth it! I did get frustrated making them, but I eventually figured out what I was doing wrong. The dough doesn't really roll into a neat cylinder in the parchment, so you need to use your hands to form into a fairly evenly-sized log and then roll it again to make it more round. When the chocolate discs along the edges fall off, make sure to reinsert them horizontally and place them where it looks like they're needed. I recommend sealing the parchment-covered roll of dough in plastic wrap or foil to make sure it doesn't dry out in the fridge. To minimize the problems in slicing, let the dough warm up a few minutes first and,using a very sharp serrated knife, cut the slices in a quick, firm and straight downward motion. Do not saw the dough as if it were a slice of bread. I had no trouble cutting through the chocolate discs when I learned to do the slicing correctly. I still had some crumbling (especially if a slice had too many chocolate pieces in it) but just took my time and reassembled them and they were fine. This also gives you a chance to move some chocolate pieces around if you have some slices that didn't get any. I'll definitely be making these again.
The cold chocolate chips were 'hard' to cut through and the log of dough shattered as pieces crumbled off as I sliced. There is a lot work to making these cookies and the instructions should have successfully guided me through this important step. I chopped up the chocolate into smaller pieces and mashed the dough together to form the cookies. I liked the flavor of the cookies, not sure the praline flavor rings out enough for all the steps. This recipe came from what appeared to be a carefully crafted group of recipes. Surprised the one cookie recipe was not fail proof.
Watch the video: French Almond u0026 Hazelnut Praline (October 2021).