These No-Bake Coconut Pecan Praline Cookies combine crunchy pecans, sweet shredded coconut, and a caramel-like mixture for an easy, irresistible treat!
If you grew up in the South (or had a grandma who baked like she was from the South), then pralines probably hold a special place in your heart. That melt-in-your-mouth caramelized goodness, the crunch of pecans—it’s pure magic. But here’s the thing: traditional pralines require a little finesse, a candy thermometer, and the patience of a saint. That’s where these No-Bake Coconut Pecan Praline Cookies come in to save the day.
I first made these on a sweltering summer day when turning on the oven felt like a personal attack. I wanted something sweet, something nostalgic, but I was not about to sweat over a hot stove. So, I dug through my pantry, threw some ingredients together, and boom—these cookies were born. Crunchy pecans, chewy coconut, and a buttery caramel base—all without a single minute in the oven.
Now, they’re my go-to for holidays, potlucks, and last-minute cravings. They come together in 20 minutes, require zero fancy equipment, and taste like something straight out of a bakery.
Why You’ll Love This No-Bake Coconut Pecan Praline Cookies Recipe?
- No oven, no stress. If you can stir and scoop, you can make these!
- Perfectly chewy and crunchy. The pecans and coconut give them an unbeatable texture.
- Great for gifting. They pack and travel well—no crumbling disasters here.
- Classic Southern flavors. If pralines and coconut macaroons had a baby, this would be it.
Ingredient Notes:
Pecans
- The star of the show! Toasting them first deepens the flavor and gives them a richer crunch.
- Swap them for walnuts, almonds, or cashews if you need an alternative.
Sweetened Shredded Coconut
- Adds that perfect chewy texture and a little extra sweetness.
- Prefer a less sugary bite? Use unsweetened coconut instead.
Granulated & Brown Sugar
- The combo gives these cookies a deep, caramel-like sweetness.
- Want extra flavor? Try using dark brown sugar instead of light.
Evaporated Milk
- Helps create that creamy, praline-like consistency.
- Don’t swap it for regular milk—the results won’t be the same!
Light Corn Syrup
- Keeps the mixture smooth and prevents grainy texture.
- No corn syrup? Honey or maple syrup will work, but the texture may be softer.
Unsalted Butter
- Because butter makes everything better. Enough said.
- If using salted butter, skip the extra salt in the recipe.
How To Make No-Bake Coconut Pecan Praline Cookies?
Step 1: Prep Your Baking Sheet
Before you even think about turning on the stove, line a baking sheet with wax paper. This keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Make the Caramel Base
In a large saucepan, mix together granulated sugar, brown sugar, evaporated milk, corn syrup, and butter. Set it over medium-high heat and keep stirring so it doesn’t burn. You’ll see everything start to melt together into a thick, glossy mixture.
Step 3: Bring to a Boil
Once the mixture reaches a full rolling boil, let it cook for exactly 3 minutes. No more, no less. This step is key—boiling it too little makes the cookies too soft, boiling it too long makes them crumbly.
Step 4: Add Flavor & Texture
Remove the pan from the heat and quickly stir in vanilla extract and salt. These two simple ingredients take the flavor from “good” to outrageously delicious.
Then, immediately stir in the shredded coconut and pecans. Keep stirring for about 3-4 minutes—the mixture will start thickening as it cools.
Step 5: Drop & Set
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Use a spoon or a small scoop to drop spoonfuls of the mixture onto your wax-lined baking sheet. Work quickly, because as the caramel cools, it’ll start to firm up fast.
Step 6: Let Them Set
Leave the cookies at room temperature for about 2 hours until they firm up completely. If you’re impatient (same), you can pop them in the fridge to speed up the process.
Storage Options:
- Room Temperature: Store in an airtight container for up to a week.
- Refrigerator: Keeps them firm and fresh for up to 2 weeks.
- Freezer: Freeze in layers with
parchment paper in between—lasts up to 3 months!
Variations and Substitutions:
Want to mix things up? Try one of these ideas:
- Chocolate Lovers: Drizzle with melted dark or white chocolate for extra indulgence.
- Nut-Free Option: Swap pecans for toasted sunflower seeds or extra coconut.
- Salted Caramel Vibes: Sprinkle with flaky sea salt before they set.
- Extra Chewy Version: Stir in ½ cup of mini marshmallows right after removing from heat.
What to Serve with No-Bake Coconut Pecan Praline Cookies?
They’re amazing on their own, but here are some fun pairing ideas:
- With Coffee: A hot cup of espresso or a vanilla latte balances the sweetness.
- With Ice Cream: Crumble them over a scoop of butter pecan ice cream—pure heaven.
- On a Dessert Platter: Pair with chocolate truffles, peanut butter fudge, and shortbread cookies for a festive treat.
Frequently Asked Questions:
Why aren’t my cookies setting?
You probably didn’t boil the mixture long enough. Make sure it reaches a full rolling boil for at least 3 minutes before taking it off the heat.
Can I make these without corn syrup?
Yes! Honey or maple syrup will work, but the texture may be slightly softer.
Can I make these ahead of time?
Absolutely! In fact, these actually taste even better the next day when the flavors have had time to meld.
A Cookie You’ll Make Again & Again
If you love pralines, coconut macaroons, or anything caramel-y, you need to try these No-Bake Coconut Pecan Praline Cookies. They’re buttery, crunchy, chewy, and dangerously addictive.
So tell me—are you team coconut or team pecan? Or both? Drop a comment and let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Coconut Pecan Praline Cookies
Ingredients
- 2 cups pecans
- 2 cups sweetened shredded coconut
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 1/2 cup light corn syrup
- 1/2 cup 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Begin by gathering a large saucepan. Into this saucepan, combine both the granulated and brown sugars, the evaporated milk, light corn syrup, and unsalted butter.
- Place the saucepan over a medium-high heat source. Stir the contents regularly and continuously to avoid any scorching and to ensure that the mixture melds into a homogeneous consistency.
- Once the mixture within the saucepan reaches a full boil, allow it to continue boiling for precisely three minutes. This duration is critical to ensure the proper texture and setting of the cookies.
- Following the elapsed boiling time, remove the saucepan from the heat immediately. Into the hot mixture, stir in the vanilla extract and salt until fully incorporated.
- Without delay, add the sweetened shredded coconut and the pecans into the mixture. Continue to stir vigorously for an additional three to four minutes. During this time, the mixture should begin to thicken slightly as it cools.
- Prepare a baking sheet by lining it with wax paper. With a tablespoon or a small scoop, form portions of the mixture and place them onto the wax paper.
- Allow the formed cookies to set at room temperature until they are firm. If a quicker set is desired, the cookies may be placed in the freezer to hasten this process.
- Once the cookies have firmed up and are solid to the touch, they are ready to be served. Store any uneaten cookies in an airtight container.
Notes
- Check ingredient labels to confirm that the corn syrup, evaporated milk, and vanilla extract are certified gluten-free.
- If substituting brown sugar or using a different brand of pecans or coconut, verify that they do not contain any gluten-based additives or cross-contaminants.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
