No Bake Pecan Coconut Praline Cookies

Why You’ll Love This Recipe
These cookies are fuss-free and full of flavor. You don’t need to roll, scoop, or bake—just mix, drop, and let them set. The combination of creamy praline, crunchy pecans, and chewy coconut creates a melt-in-your-mouth texture that’s hard to resist. They’re easy to make in batches, naturally gluten-free, and perfect for gifting or keeping on hand for a sweet treat.

ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

this Recipe

Granulated sugar

Brown sugar

Evaporated milk

Unsalted butter

Vanilla extract

Salt

Chopped pecans (toasted if desired)

Sweetened shredded coconut

Optional: cinnamon or a pinch of nutmeg for warm spice

directions
In a medium saucepan over medium heat, combine granulated sugar, brown sugar, evaporated milk, butter, and salt.

Bring the mixture to a boil, stirring constantly. Boil for 3–4 minutes until slightly thickened and bubbly.

Remove from heat and stir in vanilla extract.

Quickly mix in chopped pecans and shredded coconut until well coated.

Drop spoonfuls of the mixture onto parchment or wax paper-lined baking sheets.

Let cookies cool and set for about 20–30 minutes at room temperature.

Store in an airtight container once fully cooled.

Servings and timing
This recipe makes about 24 cookies.
Prep time: 10 minutes
Cook time: 5 minutes
Set time: 30 minutes
Total time: 45 minutes

Variations
Add chocolate chips: Stir in mini chocolate chips right after mixing for a chocolate twist.

Use dark brown sugar: For a deeper molasses flavor.

Add spice: A dash of cinnamon or nutmeg adds cozy warmth.

Swap the nuts: Use walnuts, almonds, or a nut blend instead of pecans.

Drizzle with chocolate: For an elegant finish, drizzle cooled cookies with melted chocolate.

storage/reheating
Storage: Store in an airtight container at room temperature for up to 5 days.
Refrigerating: Optional for firmer texture—store up to 1 week.
Freezing: Freeze in a single layer, then transfer to a bag or container. Thaw at room temperature before serving.
Reheating: Not necessary—these cookies are served at room temperature.

FAQs

Do I need to toast the pecans?
Toasting is optional but adds a deeper, nuttier flavor. Just bake at 350°F for 6–8 minutes before using.

Can I make these dairy-free?
Yes, use dairy-free butter and a plant-based evaporated milk substitute.

How do I know when the mixture is ready to remove from heat?
Once it boils and thickens slightly, about 3–4 minutes of boiling, it’s ready. Avoid overcooking, or the cookies may be crumbly.

Can I use unsweetened coconut?
Yes, but the cookies will be less sweet and slightly drier. Sweetened coconut helps bind and balance flavor.

Do I need a candy thermometer?
Nope! This recipe is very forgiving and doesn’t require exact temperature tracking.

Will these cookies firm up completely?
Yes, once cooled and set, they’ll firm but still have a chewy texture.

Can I double the recipe?
Absolutely—just work quickly when mixing and dropping, as the mixture sets fast.

What if the cookies don’t set?
They may need more time or may have been undercooked. Chill them in the fridge to help firm up.

Can kids help make these?
Yes! It’s a great hands-on recipe, especially for scooping and shaping once the mixture has cooled slightly.

Conclusion
No Bake Pecan Coconut Praline Cookies are a quick and easy way to enjoy a classic Southern-style dessert without turning on the oven. With their caramelized flavor, nutty crunch, and chewy coconut texture, they’re perfect for entertaining, gifting, or satisfying your sweet tooth anytime. Keep this recipe in your back pocket—you’ll be making it again and again.

Print