4. Remove your pot from the heat. Stir in the toasted pecans, shredded coconut, and vanilla extract until all are fully incorporated.
5. Using a tablespoon or a small ice cream scoop, drop the mixture onto your wax paper. Don’t fret about getting them perfectly round; their rustic charm is part of the allure!
6. Let the cookies cool until they’re firm to the touch. This usually takes about 20-30 minutes, but I won’t tell if you sneak one a bit sooner.
Variations & Tips:
– For a nuttier flavor, try toasting your pecans in a dry pan over medium heat before chopping them. Keep them moving so they don’t burn, and you’ll know they’re done when they smell like heaven.
– If you have a hankering for chocolate, mix in a half-cup of chocolate chips once the mixture is slightly cooled, or drizzle melted chocolate over the set cookies.
– In case of dietary restrictions, substitute the evaporated milk with coconut milk and use a dairy-free butter alternative.
– To keep your No-Bake Coconut Pecan Praline Dreams fresh, store them in an airtight container. If it’s hot and humid, pop them in the fridge – they’ll hold up better.
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