There’s something magical about the combination of toasted coconut and pecans, especially when they’re enveloped in a rich, buttery praline mixture. These No-Bake Coconut Pecan Praline Cookies bring together all these delicious elements without ever turning on your oven! Perfect for hot summer days, last-minute gatherings, or when you simply can’t wait hours for a sweet treat.
Inspired by Southern praline candies but with the tropical twist of coconut, these cookies strike the perfect balance between chewy and crunchy. The caramelized sugar creates that signature praline flavor that melts in your mouth, while the nuts and coconut provide wonderful texture contrast.
Why You’ll Love This
- No oven required – perfect for hot days or when your oven is occupied with other dishes
- Ready in under 45 minutes, including setting time
- Uses simple pantry ingredients you likely already have on hand
- Easily customizable with different nuts or add-ins
- Perfect make-ahead treat that stores beautifully for days
Ingredients
- 2 cups pecans, roughly chopped
- 2 cups sweetened shredded coconut
- 1½ cups granulated sugar
- 1 cup brown sugar, packed
- ½ cup evaporated milk
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Before beginning, line two baking sheets with wax paper or parchment paper. Have all ingredients measured and ready to go, as this recipe moves quickly once you start cooking. If desired, lightly toast the pecans in a dry skillet for enhanced flavor, then set aside to cool.
- In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Place over medium-high heat and stir constantly with a wooden spoon or heat-resistant spatula until all ingredients are thoroughly melted and combined into a smooth mixture.
- Continue cooking the sugar mixture, stirring frequently to prevent scorching, until it comes to a full rolling boil (a boil that cannot be stirred down). Once boiling, set a timer and cook for exactly 3 minutes, stirring constantly. The mixture will begin to thicken slightly and take on a caramel color.
- After the 3-minute boil, immediately remove the saucepan from the heat. Quickly stir in the vanilla extract and salt, being careful as the mixture may bubble up slightly when these are added. Stir until completely incorporated.
- Working quickly while the mixture is still hot, add the shredded coconut and chopped pecans to the saucepan. Stir vigorously for 3-4 minutes until all ingredients are well coated and the mixture begins to cool slightly and thicken. The mixture will become harder to stir as it cools.
- Using a tablespoon or a small cookie scoop, drop portions of the mixture onto the prepared baking sheets. Work quickly as the mixture will continue to set as it cools. If the mixture becomes too stiff to scoop, you can return it to low heat for a few seconds to soften it slightly.
- Let the cookies set at room temperature for about 2 hours, or until completely firm. For faster setting, place the baking sheets in the refrigerator for about 1 hour or in the freezer for approximately 30 minutes. The cookies should feel firm to the touch and hold their shape when picked up.
- Once set, transfer the cookies to an airtight container, placing wax paper between layers to prevent sticking. Store at room temperature in a cool, dry place for up to 1 week, or refrigerate for longer freshness. They can also be frozen for up to 3 months if wrapped well.
Tips & Variations
- For a more intense caramel flavor, use dark brown sugar instead of light brown sugar
- Add a sprinkle of flaky sea salt on top for a sweet-salty contrast
- Try different nuts like walnuts or almonds in place of or alongside the pecans
- Add ¼ cup of mini chocolate chips after the mixture has cooled slightly for a chocolate twist
- If the mixture sets too quickly, reheat it gently to make it easier to scoop
- For a tropical variation, add 2 tablespoons of finely chopped dried pineapple
Serving Suggestions
These cookies are delightful on their own with a cold glass of milk or a hot cup of coffee. For an extra special dessert, crumble a cookie over a scoop of vanilla ice cream and drizzle with a bit of caramel sauce.
They also make a wonderful addition to dessert platters alongside other no-bake treats like chocolate truffles or fruit skewers for a varied texture and flavor experience.
Notes
- Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks
- The cookies can be frozen for up to 3 months – just thaw at room temperature before serving
- The mixture should be thick enough to hold its shape when dropped onto the baking sheet – if it’s too runny, you may need to cook the sugar mixture a bit longer
FAQs
Can I use old-fashioned oats instead of quick-cooking oats?
Yes, but the texture will be chewier. If using old-fashioned oats, you may want to pulse them a few times in a food processor for a finer texture.
Why didn’t my cookies set properly?
The sugar mixture likely wasn’t cooked long enough. Be sure to boil it for the full 2 minutes to reach the right consistency.
Can I make these cookies vegan?
Yes! Substitute the butter with coconut oil and the heavy cream with full-fat coconut milk for a delicious vegan version.
How can I tell when the coconut and pecans are properly toasted?
They should be fragrant and lightly golden brown. Be careful not to burn them – they can go from perfect to overdone very quickly!
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