No-Bake Coconut Pecan Praline Cookies

There are desserts that impress with fancy flair, and then there are the ones that win hearts with nostalgic, melt-in-your-mouth simplicity. These No-Bake Coconut Pecan Praline Cookies are exactly that kind of treat. Think sweet, buttery praline candy meets chewy coconut cookie—all without ever turning on the oven.

They’re soft, rich, and just a little bit crunchy from the toasted pecans. The shredded coconut adds chewiness, the brown sugar and butter bring that classic praline flavor, and everything comes together in one pot in about 15 minutes. I first made these during a summer heatwave when baking was out of the question, and I’ve been obsessed ever since. No-bake? Yes, please.

These cookies have become a holiday favorite in our house, but honestly, I make them all year round. They’re quick, they’re ridiculously delicious, and they’re perfect for gifting, sharing, or sneaking one by the fridge late at night.

Why You’ll Love These Cookies

There are a lot of no-bake cookies out there, but these ones have their own kind of Southern magic. Here’s why they’re worth keeping in your back pocket:

Quick and easy.
One pot, one spoon, and just a few ingredients. No oven required, and they’re ready to set in under 30 minutes.

Buttery praline flavor.
Brown sugar, butter, and sweetened condensed milk give these cookies that deep, caramel-y praline taste.

Perfect texture.
Chewy coconut, crunchy pecans, and a soft, fudgy base? It’s a match made in cookie heaven.

Make-ahead friendly.
They keep beautifully in the fridge or freezer, making them a great make-ahead dessert for parties and holidays.

Naturally gluten-free.
No flour means these cookies are perfect for anyone avoiding gluten—just be sure to check your labels.

Prep Time and Yield

Prep Time: 10 minutes
Cook Time: 5–6 minutes
Cool Time: 30 minutes
Total Time: About 45 minutes
Yield: 24 cookies
Calories per cookie: 185
Carbs: 20g | Fat: 12g | Protein: 2g

Ingredients

Here’s what you’ll need to make these dreamy no-bake cookies:

• ½ cup (1 stick) unsalted butter
• 1 cup light brown sugar, packed
• ½ cup sweetened condensed milk (not evaporated milk)
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 ½ cups chopped pecans (toasted if possible)
• Pinch of salt

Ingredient Notes:

• Butter: The base of all things delicious. Adds richness and helps bind the cookies.
• Brown sugar: Adds sweetness and that caramel-y praline flavor.
• Sweetened condensed milk: Thickens the mixture and gives the cookies that soft, fudgy texture.
• Vanilla: Rounds out the flavor and adds a warm note.
• Coconut: Use sweetened shredded coconut for best results. It adds chewiness and structure.
• Pecans: Toast them lightly in a dry skillet or oven to bring out their flavor—it’s worth the extra step.
• Salt: Just a pinch to balance all the sweetness.

Step-by-Step Instructions

1. Prepare a baking sheet

• Line a baking sheet with parchment paper or a silicone baking mat.
• Set aside so it’s ready for dropping your cookies once the mixture is cooked.

2. Toast the pecans (optional but recommended)

• Place chopped pecans in a dry skillet over medium heat.
• Stir frequently for 4–5 minutes until fragrant and slightly darkened.
• Remove from heat and let cool.

3. Cook the base mixture

• In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and stir until combined.
• Pour in the sweetened condensed milk and a pinch of salt.
• Bring the mixture to a gentle boil, stirring constantly.
• Let it boil for 1 minute, then remove from heat.

Tip: Don’t walk away while the mixture is boiling—it can scorch quickly.

4. Stir in mix-ins

• Off the heat, stir in the vanilla extract.
• Add the toasted pecans and shredded coconut.
• Stir well to fully coat the nuts and coconut in the caramel mixture.

5. Drop and cool

• Using a spoon or small cookie scoop, drop heaping tablespoons of the mixture onto your prepared baking sheet.
• Flatten slightly with the back of the spoon if desired.
• Let the cookies cool at room temperature for 30 minutes or refrigerate to speed things up.

How to Serve

These cookies are pretty perfect on their own, but here are a few ways to serve or enjoy them:

• With a hot cup of tea or coffee
• As a sweet snack on a cookie platter
• Crumbled over ice cream or yogurt
• Gifted in a cute tin or jar for the holidays

Additional Tips

• Toast your pecans. It’s a small extra step that makes a big difference in flavor.
• Watch the heat. Don’t let the sugar mixture boil too long or too hard—it can get grainy or burn.
• Refrigerate for firmer texture. These cookies firm up more in the fridge, which is perfect if you prefer a chewier bite.
• Use a cookie scoop. Makes portioning easier and neater.
• Double the batch. These go fast—trust me. You can easily double the ingredients with no issues.

Recipe Variations

You can totally make these your own. Here are a few fun twists:

• Add chocolate chips right before scooping for a coconut-chocolate twist.
• Use chopped almonds instead of pecans for an almond joy vibe.
• Add a little cinnamon to the caramel base for a spiced praline cookie.
• Sprinkle sea salt on top before they set for a salty-sweet finish.
• Drizzle with melted dark chocolate after they cool for an extra fancy look.

Serving Suggestions

Pair these cookies with:

• A mug of hot chai or cinnamon-spiced tea
• A glass of almond milk or oat milk for a cozy dairy-free treat
• Fresh fruit or berries for a sweet-and-refreshing combo
• A scoop of vanilla or coconut ice cream

They’re also a crowd-pleaser on any dessert table—just watch how fast they disappear.

Storage and Freezing

To store:
Keep cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.

To freeze:
Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before serving.

Special Equipment

• Medium saucepan: For cooking the caramel base.
• Silicone spatula or wooden spoon: Helps stir without sticking.
• Cookie scoop: Optional, but helps with uniform cookies.
• Parchment paper or silicone baking mat: Keeps cookies from sticking while they cool.

FAQ

Can I use unsweetened coconut?
You can, but the texture and sweetness will be a bit different. Sweetened coconut helps the cookies hold together better.

Do I need to refrigerate them?
Not necessary, but it helps them firm up and last longer, especially in warmer climates.

Can I use evaporated milk instead of sweetened condensed?
No—evaporated milk won’t give the same texture or sweetness. Stick with sweetened condensed milk for best results.

Can I make these nut-free?
Yes! Just swap the pecans for extra coconut or use sunflower seeds or pumpkin seeds.

How do I keep them from spreading too much?
Let the mixture cool for 1–2 minutes before scooping, or refrigerate it briefly to firm it up.

Do these taste like pralines or macaroons?
A little bit of both! They’ve got the caramel richness of pralines with the chewiness of coconut macaroons.

Can I use margarine or coconut oil instead of butter?
Butter gives the best flavor, but coconut oil works in a pinch and adds a subtle coconut aroma.

How long do they take to set?
Usually around 30 minutes at room temp or 15 minutes in the fridge.

Can I make them smaller?
Absolutely. Use a teaspoon-sized scoop for bite-sized treats.

Are these gluten-free?
Yes—as long as you’re using gluten-free ingredients (like certified gluten-free coconut), they’re naturally gluten-free.

Conclusion

These No-Bake Coconut Pecan Praline Cookies are everything you want in a quick, cozy dessert—sweet, buttery, nutty, and just a little chewy with a hint of crunch. They’re easy enough to make on a weekday afternoon, but special enough to share at a party or potluck.

I hope you love these as much as we do! If you try them, don’t forget to share a pic and tag me on Instagram or leave a comment letting me know how they turned out. Happy cookie making!

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