No-Bake Coconut Pecan Praline Cookies are rich, buttery, and full of Southern charm. These sweet little treats combine the toasted crunch of pecans with chewy coconut, all wrapped in a creamy, praline-style coating. And the best part? I don’t even have to turn on the oven. They’re quick, easy, and always a hit at parties, holidays, or anytime I’m craving a homemade candy-style cookie.
Why You’ll Love This Recipe
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I can make them without baking—perfect for warm days or busy kitchens.
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They have that perfect chewy-crunchy combo from coconut and pecans.
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The praline base sets up quickly, making them great for last-minute sweets.
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I only need simple pantry staples to pull this together.
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They store well and even freeze beautifully for future snacking.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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unsalted butter
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granulated sugar
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brown sugar
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evaporated milk
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light corn syrup
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vanilla extract
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salt
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sweetened shredded coconut
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chopped pecans
Directions
- I start by lining a baking sheet with parchment paper and setting it aside.
- In a large saucepan, I melt the butter over medium heat. Then I stir in the granulated sugar, brown sugar, evaporated milk, and corn syrup.
- I cook the mixture, stirring constantly, until everything is melted and smooth. Then I bring it to a boil and let it bubble for about 3 minutes without stirring.
- Once off the heat, I stir in the vanilla extract and salt.
- I fold in the shredded coconut and chopped pecans until everything is evenly coated and combined.
- Using a tablespoon or cookie scoop, I drop spoonfuls of the mixture onto the prepared baking sheet.
- I let them cool and set at room temperature for 20–30 minutes, or pop the tray in the fridge to speed things up.
Servings and Timing
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Servings: About 24 cookies
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Prep Time: 15 minutes
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Cook Time: 5 minutes
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Total Time: 45–50 minutes (including cooling)
Variations
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I sometimes swap pecans for walnuts or almonds depending on what I have.
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I drizzle the tops with melted dark or white chocolate for a more decadent finish.
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For a fruity twist, I add a handful of chopped dried cranberries or cherries.
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I’ve made them with unsweetened coconut for a less sweet version that still holds up.
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I add a touch of cinnamon or maple extract for a fall-inspired flavor.
Storage/Reheating
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Room Temperature: I store them in an airtight container for up to 1 week.
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Refrigerator: They stay fresh even longer in the fridge, about 10 days.
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Freezer: I freeze them in a single layer or with parchment between layers for up to 2 months. I let them thaw at room temperature before serving.
FAQs
Do I have to toast the pecans first?
No, but I love toasting them—it brings out their flavor and adds more crunch to the cookies.
Can I use sweetened condensed milk instead of evaporated milk?
No, the two aren’t interchangeable here. Sweetened condensed milk is much thicker and sweeter and would make the cookies too rich and sticky.
What if my cookies don’t set properly?
I make sure to boil the sugar mixture for the full 3 minutes. If it’s undercooked, the cookies may stay too soft.
Can I make these nut-free?
Yes, I just leave out the pecans or replace them with sunflower seeds or extra coconut for crunch.
Is there a substitute for corn syrup?
I’ve used honey or maple syrup in the same amount when I want to skip the corn syrup. It changes the flavor slightly but still works well.
Conclusion
No-Bake Coconut Pecan Praline Cookies are my go-to when I want something rich, sweet, and satisfying without a lot of fuss. They’re easy to customize, quick to make, and perfect for sharing. Whether I need a dessert in a hurry or want to stock the freezer with something sweet, these cookies always deliver that homemade comfort I love.
