When your sweet tooth strikes and the thought of turning on the oven makes you break a sweat, this cookie is the hero you didn’t know you needed. Coconut Pecan Praline No-Bake Cookies are what happens when classic Southern pralines get a cozy, chewy upgrade—no baking sheet, no mixer, no problem.
Imagine crunchy toasted pecans, strands of sweet coconut, and a buttery, caramel-like base that sets up perfectly with just a little patience and parchment paper. These aren’t your average drop cookies—they’re a cross between candy and cookie, with a melt-in-your-mouth bite that tastes like a family reunion in cookie form. Let’s dive into the sticky-sweet goodness you’ll want to make again (and again).
Why No-Bake Coconut Pecan Praline Cookies Deserve a Spot in Your Recipe Box
We all love a cookie that feels like a little indulgent hug, and these praline-style drops are exactly that. They’ve got the melt-in-your-mouth vibe of a Southern praline, but they’re easier, faster, and honestly? Even more fun to make. No candy thermometer. No fussing with oven racks. Just a saucepan, a spoon, and a serious craving for buttery pecan goodness.
And let’s talk texture—because these cookies hit every note. Chewy coconut, crunchy toasted pecans, and that soft, sugary praline base that sets up into the most satisfying bite. Whether you top them with a pecan half or just let them shine as-is, they’re a guaranteed crowd-pleaser.
No-Bake Coconut Pecan Praline Cookies
Ingredients
- 2 ½ cups granulated sugar
- ½ cup unsalted butter
- ⅔ cup evaporated milk do not substitute regular milk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ cups sweetened shredded coconut or use unsweetened for less sweetness
- 2 cups chopped pecans toasted recommended
- 24 pecan halves optional, for topping
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a heavy-bottomed saucepan over medium heat, combine sugar, butter, evaporated milk, and salt.
- Stir frequently and bring the mixture to a boil. Once boiling, cook for 3–4 minutes, stirring constantly, until thick and syrupy.
- Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Quickly scoop the mixture onto the prepared baking sheet using a spoon or cookie scoop. Slightly flatten if desired.
- Optionally, press a pecan half into the top of each cookie while still warm.
- Let cookies cool at room temperature for 30–45 minutes, or refrigerate to set faster.
Notes
Ingredients Breakdown & Smart Tips
Here’s everything you’ll need to make your new favorite no-bake treat:
The Sweet Base
- 2 ½ cups granulated sugar – The core of the praline magic. You can’t skip this!
- ½ cup unsalted butter – Adds richness. If you only have salted, just reduce or skip the added salt.
- ⅔ cup evaporated milk – Don’t sub in regular milk. Evaporated milk helps create the caramelized texture.
- ½ teaspoon salt – Balances out the sweetness.
- 1 teaspoon vanilla extract – Adds warm depth to the final flavor.
The Crunch & Chew
- 2 ½ cups sweetened shredded coconut – It brings texture and sweetness. You can sub in unsweetened if you prefer less sugar.
- 2 cups chopped pecans – Toasting them first brings out their natural oils and deepens the flavor. (Need a primer? Check out our Praline Recipe Guide for a deep dive into toasting and candy techniques.)
- Optional whole pecan halves – For a polished presentation, pop one on top of each cookie while they’re still warm.
Step-by-Step: How to Make No-Bake Coconut Pecan Praline Cookies
1. Line the Sheet
Start by prepping a baking sheet with parchment paper or a silicone baking mat. You’ll need a place to scoop the cookies once the mixture is ready.
2. Make the Sweet Base
In a heavy-bottomed saucepan over medium heat, combine your sugar, butter, evaporated milk, and salt. Stir frequently as the mixture heats—once it hits a boil, you’ll need to stir constantly to prevent sticking or scorching.
Let it boil for 3–4 minutes. You’re aiming for a soft-ball stage texture here, thick and syrupy.
3. Add the Flavor
Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Work quickly—once mixed, the praline mixture starts to firm up as it cools.
4. Scoop & Shape
Use a cookie scoop or spoon to portion the mixture onto your prepared baking sheet. You can slightly flatten the tops for that traditional cookie shape.
Optional: Press a whole pecan half into the top of each cookie for an elegant touch.
5. Cool Down
Let the cookies cool at room temperature for about 30–45 minutes, or speed things up in the fridge. Once firm, they’re ready to enjoy!
Toppings & Custom Twists
These cookies are plenty delicious on their own, but a few simple tweaks can help you make them your own:
- Drizzle with melted dark chocolate for a candy-shop twist.
- Mix in chopped dried cherries or cranberries for a pop of tartness.
- Add a dash of cinnamon or pumpkin spice to warm things up for fall.
- Use unsweetened coconut if you want a slightly less sweet bite.
And if you’re already a fan of coconut-packed sweets, check out our Keto Chocolate Chip Cookies that deliver flavor and satisfaction with fewer carbs.
How to Store No-Bake Coconut Pecan Praline Cookies
One of the best parts about this recipe? It stores beautifully.
- At room temperature: Keep them in an airtight container for 3–4 days.
- In the fridge: They’ll last up to 10 days and stay a bit firmer.
- In the freezer: Place cookies in a single layer on a sheet, freeze, then transfer to a zip-top bag. They keep well for up to a month—just thaw before serving.
These are the kinds of treats that make last-minute guests feel like you’ve been prepping all day.
Pecan Power: A Nutritious Touch
Aside from their buttery, toasty flavor, pecans bring some surprising benefits to the table. They’re rich in healthy fats, fiber, and plant-based protein. Plus, they contain antioxidants and can support heart health when enjoyed in moderation.
Want to dive deeper into why pecans deserve a spot in your pantry? This Healthline article breaks down all the health perks of this Southern staple.
FAQs About No-Bake Coconut Pecan Praline Cookies
1. Can I make these cookies without coconut?
Yes! If coconut’s not your thing, replace it with quick oats for a chewy, oat-based praline cookie.
2. Why do my cookies turn out grainy?
This usually happens if the sugar mixture doesn’t boil long enough. Make sure you reach a full boil and continue for 3–4 minutes, stirring constantly.
3. Can I use condensed milk instead of evaporated milk?
Nope—condensed milk is much thicker and sweeter. Stick with evaporated milk for the best texture.
4. Do I need to toast the pecans?
It’s optional, but highly recommended. Toasting brings out the pecans’ flavor and adds a little extra crunch. You can toast them in a dry skillet over medium heat for 5–7 minutes or on a baking sheet at 350°F for 8–10 minutes.
5. Can I turn this recipe into a candy instead of cookies?
Absolutely. Pour the mixture into a parchment-lined pan, let it cool, and slice into praline bars instead.
6. Are these cookies gluten-free?
Yes! As long as your ingredients (like vanilla extract and coconut) are certified gluten-free, this recipe naturally avoids flour and gluten.
Final Thoughts: Your No-Bake Southern Dessert Hero
These No-Bake Coconut Pecan Praline Cookies check all the boxes: they’re quick, indulgent, flexible, and completely oven-free. Whether you’re looking to satisfy a weeknight craving or need a party treat in a pinch, this recipe delivers those classic Southern vibes in one sweet, no-fuss bite.
And hey, if you’re looking for more creative recipes to bring sunshine to your kitchen, be sure to follow us on Facebook and pin your favorites over at Pinterest. You’ll find all kinds of desserts that make life taste just a little better.