No-Bake Pecan Coconut Praline Cookies
A rich, chewy Southern-style cookie that combines toasted pecans, sweet shredded coconut, and buttery caramel in one irresistible no-bake treat.
Whether you’re short on time or just avoiding the oven, these no-bake pecan coconut praline cookies deliver classic flavor with minimal effort. Perfect for holidays, potlucks, or last-minute dessert cravings!
Ingredients
- 2½ cups granulated sugar
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup unsalted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 2 to 2½ cups chopped pecans
- 2½ cups shredded or grated coconut (sweetened or unsweetened)
Time Overview
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Stir Time: 4 minutes
- Cooling Time: 30–60 minutes
- Total Time: ~45–75 minutes
Instructions
Step 1: Prepare Your Workspace
Before you begin cooking, set aside your chopped pecans, grated coconut, and vanilla extract in a bowl — you’ll need to add them quickly once the sugar mixture is ready.
Line a large tray or countertop with wax paper or parchment paper, where you’ll later spoon the cookies to set.
Step 2: Cook the Sugar Base
In a large, heavy-bottomed saucepan, combine the following:
- 2½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- ½ cup butter
Place over medium-high heat, and stir frequently until the butter is fully melted and the mixture is smooth.
Once the mixture reaches a rolling boil, continue boiling for exactly 3 minutes, stirring continuously to prevent burning or crystallization.
Don’t overboil! Boiling longer than 3 minutes can cause the cookies to become dry or too firm once cooled.
Step 3: Add Flavor & Texture
Immediately remove the pan from the heat and stir in:
- 2 to 2½ cups chopped pecans
- 2½ cups grated coconut
- 1 teaspoon vanilla
Mix everything together vigorously for about 4 minutes, until the mixture begins to thicken slightly and all ingredients are evenly distributed. It will look glossy and sticky — perfect for scooping.
Step 4: Form the Cookies
Working quickly while the mixture is still warm and pliable, drop spoonfuls of the praline mixture onto the prepared wax paper.
Leave some space between each cookie, as they will spread slightly before setting.
Use a small cookie scoop or two spoons for cleaner, uniform shapes.
Step 5: Cool and Set
Allow the cookies to cool at room temperature for at least 30–60 minutes, or until they are completely firm to the touch.
Once set, carefully peel them off the paper, transfer to a serving tray, and enjoy!
Recipe Tips & Variations
- Toasted Pecans: For extra depth of flavor, lightly toast the pecans in a dry skillet or in the oven at 350°F (175°C) for 5–7 minutes before adding them.
- Coconut Choice: Sweetened coconut gives a classic Southern taste, while unsweetened makes the cookies less sugary and more nutty.
- Add Sea Salt: Sprinkle a few flakes of sea salt on top right after scooping for a salty-sweet flavor.
- Add Chocolate: Drizzle with melted dark chocolate after they cool completely for a gourmet touch.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigeration: Keeps well in the fridge for up to 2 weeks (great for warm climates).
- Freezing: Freeze in a single layer on a tray, then transfer to a sealed bag for up to 2 months. Thaw at room temperature before serving.
Perfect For:
- Holiday cookie trays
- Church potlucks & family gatherings
- After-school treats
- Last-minute dessert ideas
Final Thoughts
These no-bake pecan coconut praline cookies are easy to make, packed with flavor, and wonderfully satisfying with every chewy, nutty bite. If you love the taste of classic pralines but don’t want to deal with candy thermometers or ovens, this is your new go-to dessert!
