No-Bake Pecan Coconut Praline Cookies

No-Bake Pecan Coconut Praline Cookies are rich, buttery, and packed with sweet Southern charm. Loaded with toasted pecans and shredded coconut, these chewy, caramel-like cookies come together in one pot—no oven required. They’re perfect for holidays, gift trays, or anytime I want a quick and irresistible treat.

Why You’ll Love This Recipe

I love how fast and simple these cookies are to make. There’s no need to heat up the oven or roll out dough. The pecans bring that nutty crunch, and the coconut adds chewy texture that makes every bite satisfying. It’s like eating a cross between candy and cookie. These are great for sharing, but honestly, I always end up keeping a few extra for myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar

• Brown sugar

• Evaporated milk

• Unsalted butter

• Vanilla extract

• Salt

• Chopped pecans (toasted, if desired)

• Sweetened shredded coconut

directions

1. I line a baking sheet with parchment paper or wax paper and set it aside.

2. In a saucepan, I combine the granulated sugar, brown sugar, evaporated milk, and butter. I bring the mixture to a boil over medium heat, stirring constantly.

3. Once it reaches a full boil, I let it boil for 3 full minutes without stirring, so the mixture thickens and becomes slightly caramelized.

4. I remove it from the heat, stir in the vanilla and salt, then quickly fold in the chopped pecans and shredded coconut.

5. Using a spoon, I drop the mixture onto the prepared baking sheet into cookie-sized mounds.

6. I let them cool at room temperature until they firm up, about 20–30 minutes. Once set, they’re ready to enjoy.

Servings and timing

This recipe makes about 20 to 24 cookies, depending on size. It takes 10 minutes to prep and cook, and about 30 minutes for the cookies to fully set at room temperature.

Variations

Sometimes I add a dash of cinnamon or a pinch of nutmeg for a warm spice note. I’ve also used toasted coconut for deeper flavor. For an extra indulgent touch, I drizzle melted chocolate over the top once they’ve cooled. If I want a more candy-like bite, I reduce the coconut slightly and add a handful of quick oats.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. If the weather is very warm, I keep them in the fridge so they stay firm. They don’t need reheating, but if I want to soften one slightly, I microwave it for 5–8 seconds—just enough to warm the praline layer.

FAQs

Do I need to toast the pecans?

I don’t have to, but I love the extra depth of flavor it adds. A quick toast in the oven or skillet makes them more fragrant and nutty.

Can I use sweetened condensed milk instead of evaporated milk?

No, they’re not interchangeable here. Evaporated milk gives the right texture without making the cookies too sweet or sticky.

Can I freeze these cookies?

Yes, I freeze them in layers separated by parchment paper. They thaw quickly at room temperature and still taste great.

How do I know when the mixture is ready?

After boiling for 3 minutes, it thickens slightly and takes on a rich caramel tone. I avoid overcooking to keep the cookies chewy, not hard.

Can I make these without coconut?

Yes, I’ve made a nut-only version by increasing the pecans. The texture changes a bit, but the flavor is still delicious.

Conclusion

No-Bake Pecan Coconut Praline Cookies are one of my favorite quick desserts. They’re rich, chewy, and packed with buttery pecan flavor and sweet coconut texture. I love that I can make them in minutes without turning on the oven, and they’re always a hit no matter the occasion. Whether I’m whipping up a batch for guests or just craving something sweet, these cookies never let me down.