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RECIPES

Southern Belle No-Bake Coconut Pecan Praline Dreams

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Southern Belle No-Bake Coconut Pecan Praline Dreams

 

My aunt gave me this recipe and I thought I had lost it. I’m so glad I found something similar. This

one is even better!

Good morning, darling! Today I want to share with you a sweet recipe that has been my family’s

favorite for as long as I can remember.We call them no-bake coconut pecan praline cookies, but

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they’re more than just a treat; They are a testament to love, patience and the joy of simple pleasures. I

grew up eating these treats when the summer heat was too much for our old stove or when Mom

wanted to show us the magic of dessert without even lighting a flame. They’re perfect for those days

when you just want to whip up something sweet without having to worry about the oven. Why would

anyone want to do that? Because at , every bite is like a warm hug from the past, blending the rich

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flavors of toasted nuts with the sweetness of chocolate, all enveloped in the tropical embrace of

coconut.Place these little darlings on a stylish plate next to a hot cup of coffee or a tall glass of sweet

tea for a perfect afternoon. They also pair wonderfully with a variety of other desserts, transforming a

simple gathering into a Southern-inspired feast.

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Southern Belle No-Bake Coconut Pecan Praline Dreams

Ingredients:

2 cups of crystal sugar

1/2 cup of condensed milk

1/2 cup of maize syrup

1/2 cup of unsold butter

1/4 teaspoon salt

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2 cups roasted and hacked pepancles

9 Desiccated coconut

1 teaspoon vanilla extract

Instructions:

Place a few sheets of wax paper on the work surface before you begin. This is where these joys will sit.

In a medium saucepan, combine sugar, evaporated milk, corn syrup, butter and salt. Stir this mixture

over medium heat until the butter melts and everything is well combined.

Bring the mixture to a boil and then let it bubble for about 3 minutes, stirring occasionally. We want it

to reach the perfect praline consistency.Remove your pot from the heat. Stir in the toasted pecans,

shredded coconut, and vanilla extract until fully incorporated.

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Using a tablespoon or a small scoop of ice cream, spoon the mixture onto the wax paper. Don’t worry

about getting them perfectly round. Its rustic charm is part of the charm!

Allow the cookies to cool until they are firm to the touch.This usually takes 20 to 30 minutes, but I

won’t tell you if you do it a little earlier.

Variations and tips:

For a nuttier taste, toast the nuts in a dry pan over medium heat before chopping. Keep them moving

so they don’t burn, and you’ll know they’re done when they smell heavenly.

If you’re craving chocolate, add 1/2 cup chocolate chips once the mixture has cooled slightly or

drizzle melted chocolate over the prepared cookies.

If you have dietary restrictions, replace evaporated milk with coconut milk and use a dairy-free butter

alternative.

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