Ingredients:

2 cups pecans

1 cup brown sugar

2 cups sweetened shredded coconut

1/2 cup evaporated milk
1 1/2 cups sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
Instructions:
Prepare the Pecans: Start by spreading the pecans on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for about 8-10 minutes or until they become fragrant. Be careful not to burn them. Once done, roughly chop the pecans and set aside.
Combine Dry Ingredients: In a large mixing bowl, combine the brown sugar, shredded coconut, and toasted, chopped pecans.
Make the Syrup Mixture: In a medium saucepan, combine the evaporated milk, sugar, salt, unsalted butter, and light corn syrup. Cook this mixture over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
Cook to Soft-Ball Stage: Continue cooking the syrup mixture until it reaches the soft-ball stage (235-240°F or 112-116°C). You can test this by dropping a small amount of syrup into a bowl of cold water; it should form a soft ball that flattens when removed from the water.
Combine with Dry Ingredients: Remove the syrup mixture from the heat and stir in the vanilla extract. Pour this over the dry ingredients in the mixing bowl and stir well to combine.
Shape the Cookies: Once the mixture is slightly cooled but still warm, use a spoon or cookie scoop to form small mounds on a parchment paper-lined baking sheet.
Cool and Set: Allow the cookies to cool and set at room temperature. This may take about 30 minutes to 1 hour.
Serve: Once set, the No-Bake Coconut Pecan Praline Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature.
Enjoy your No-Bake Coconut Pecan Praline Cookies! They’re perfect for a quick treat, a special occasion, or just when you’re in the mood for something sweet and satisfying.