These No-Bake Coconut Pecan Praline Cookies are a chewy, sweet treat packed with toasted pecans and shredded coconut, all held together with a buttery praline-style caramel. I love how quick and easy they are to make—no oven required.
Why I Love This Recipe
I love this recipe because it's so simple but delivers such rich flavor. The combination of coconut and pecans gives the perfect texture—crunchy, chewy, and gooey all at once. I also appreciate how convenient it is when I don’t want to bake but still want something homemade and indulgent. They're especially great in warmer months when I want to avoid turning on the oven.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups chopped pecans
- 2 cups sweetened shredded coconut
- 1½ cups granulated sugar
- 1 cup brown sugar
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Directions
- In a large saucepan over medium-high heat, I combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. I stir until everything melts and blends together.
- I bring the mixture to a boil and let it cook for about 3 minutes, stirring constantly.
- I remove the pan from the heat and stir in the vanilla and salt.
- Then I add in the chopped pecans and shredded coconut, stirring well until everything is coated and combined.
- I use a spoon or small scoop to drop the mixture onto parchment or wax paper-lined baking sheets.
- I let the cookies set at room temperature until firm. If I want to speed things up, I pop them in the fridge or freezer.
Servings and Timing
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Setting Time: 1–2 hours at room temperature or 30 minutes in the fridge
- Total Time: Around 1.5 to 2 hours
Variations
- Nut-Free: I swap the pecans for toasted oats, sunflower seeds, or even crispy rice cereal.
- Darker Flavor: I use dark brown sugar for a richer molasses taste.
- Vegan Version: I substitute coconut milk for evaporated milk and use plant-based butter.
- Chocolate-Topped: After they set, I drizzle melted chocolate over the tops for an extra treat.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them in a single layer, then transfer to a zip-top bag or airtight container. When I’m ready to eat, I just let them thaw at room temp for 10–15 minutes—no reheating needed.
FAQs
How long does it take for the cookies to set?
At room temperature, they usually set in about 1 to 2 hours. If I’m in a hurry, I chill them in the fridge or freezer to speed it up.
Can I use unsweetened coconut?
Yes, I can use unsweetened coconut if I want to reduce the sweetness. I just make sure to check if the texture still holds well since the sweetened kind adds moisture too.
What if my cookies don’t harden?
That usually means the sugar mixture didn’t boil long enough. I make sure to boil it for at least 3 minutes to reach the right consistency.
Can I use different nuts?
Definitely. I’ve tried walnuts, almonds, and even macadamia nuts. They all bring a slightly different flavor, but still work great.
Can I make these ahead for a party?
Absolutely. I often make them the day before and store them in a container. They hold up well and taste just as fresh the next day.
Conclusion
These No-Bake Coconut Pecan Praline Cookies are a no-fuss dessert that always hits the spot. I can whip them up quickly, customize them easily, and serve them at any occasion. Whether I'm craving something sweet in the middle of the week or need a party treat in a pinch, these are always a reliable go-to.
No-Bake Coconut Pecan Praline Cookies
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 30 minutes to 2 hours (including setting time)
- Yield: About 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These No-Bake Coconut Pecan Praline Cookies are the ultimate easy treat—sweet, chewy, and loaded with toasted pecans and shredded coconut, all held together by a rich praline caramel. Perfect for summer days or quick holiday treats, these cookies require zero baking and deliver maximum flavor with minimal effort.
Ingredients
- 2 cups chopped pecans
- 2 cups sweetened shredded coconut
- 1½ cups granulated sugar
- 1 cup brown sugar
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large saucepan over medium-high heat, combine granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Stir until smooth and melted.
- Bring the mixture to a boil and cook for about 3 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract and salt.
- Add chopped pecans and shredded coconut; stir until fully combined.
- Drop spoonfuls of the mixture onto parchment or wax paper-lined baking sheets.
- Let cookies set at room temperature for 1–2 hours, or chill in the fridge for 30 minutes for quicker results.
Notes
- Use dark brown sugar for a deeper, molasses-rich flavor.
- For a vegan version, substitute coconut milk for evaporated milk and use dairy-free butter.
- Drizzle with melted chocolate once set for a fancy finish.
- Swap pecans with other nuts or even crispy rice cereal for a fun twist.
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