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Made these for a cooking tasting contest at my church, but they were out before the contest even began! Dang!


Treat your taste buds to a delightful fusion of sweet, nutty, and chewy flavors with our Pecan and Coconut Cookies, a recipe that hails from the Southern United States. These cookies bring the warmth and comfort of Southern hospitality to your kitchen, whether you’re preparing them for a special occasion or simply satisfying your sweet tooth.

H2: The Comfort of Southern Flavors

Enjoy these Pecan and Coconut Cookies with a warm cup of coffee or a glass of cold milk for a comforting snack. They also make a delightful addition to dessert platters at parties and gatherings. Consider adding a scoop of vanilla ice cream or a drizzle of chocolate sauce to take your cookie experience to the next level. These cookies are versatile and can be savored on their own or paired with your favorite dessert accompaniments.

H3: No-Bake Coconut Pecan Praline Cookies


  • 1/2 cup evaporated milk
  • 1/2 cup light corn syrup
  • 1.5 cups granulated sugar
  • 2 cups pecans
  • 2 cups sweetened shredded coconut
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. In a saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Heat and stir until fully blended.
  2. Bring to a boil and maintain for 3 minutes. Remove from heat.
  3. Stir in vanilla extract and salt.
  4. Gradually add shredded coconut and pecans. Stir for 3-4 minutes until well mixed and slightly thickened.
  5. Use a tablespoon or scoop to portion the mixture onto wax paper-lined baking sheets.
  6. Let the cookies cool and solidify at room temperature or in the freezer. Serve when solidified.
See also  Chocolate Depression Cake


  • To add an extra crunch, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the mixture.
  • Experiment with different types of nuts or add-ins like chocolate chips or dried fruit for unique flavor variations.
  • Store leftover cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.


Q: Can I substitute ingredients like corn syrup or evaporated milk?
A: While substitutions may alter the texture and flavor slightly, you can try using honey or maple syrup instead of corn syrup and regular milk or coconut milk instead of evaporated milk. However, the results may vary.

Q: Can I make these cookies ahead of time?
A: Absolutely! These cookies can be made in advance and stored in the freezer until ready to serve. Just allow them to thaw at room temperature for a few minutes before enjoying.

Q: Can I omit the coconut from the recipe?
A: Yes, you can omit the coconut if you prefer. The cookies will still be delicious with just the pecans and other ingredients.