There’s something magical about the combination of toasted pecans, sweet coconut, and rich caramel flavors that come together in these No Bake Pecan Coconut Praline Cookies. Inspired by the classic Southern praline candy, these cookies deliver all that decadent flavor without ever turning on your oven!
Perfect for hot summer days, holiday cookie exchanges, or when you simply don’t feel like baking, these praline cookies set up beautifully at room temperature and offer that satisfying chewy-crunchy texture that makes them utterly irresistible. The best part? They come together in just 45 minutes from start to finish!
Why You’ll Love This
- No oven required — perfect for hot days or when your oven is occupied with other dishes
- Only takes 45 minutes from start to finish, including setting time
- The perfect balance of chewy caramel texture with crunchy pecans and coconut
- Makes a great homemade gift that travels well and stays fresh for days
- Gluten-free naturally, making them perfect for friends with dietary restrictions
Ingredients
- 2½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- ½ cup butter (unsalted for best results)
- 1 teaspoon vanilla extract
- 2-2½ cups chopped pecans (toasted for extra flavor)
- 2½ cups grated coconut (sweetened or unsweetened, depending on preference)
Instructions
- Measure out and set aside the pecans, coconut, and vanilla extract. These will be added after the praline mixture has cooked.
- In a large saucepan, combine the sugar, evaporated milk, corn syrup, and butter. Place over medium heat and stir constantly to ensure the sugar dissolves completely and the butter melts.
- Once the mixture reaches a rolling boil, continue cooking for exactly 3 minutes while stirring continuously. This creates the signature praline texture and flavor. Be careful not to let the mixture burn.
- Remove the saucepan from heat and immediately stir in the pecans, coconut, and vanilla extract. Stir continuously for about 4 minutes, allowing the mixture to cool slightly while ensuring all ingredients are evenly coated with the praline mixture.
- Using a spoon, drop spoonfuls of the mixture onto a sheet of wax paper or parchment paper. The mixture should hold its shape and create cookie-sized mounds.
- Allow the cookies to sit at room temperature until they have completely hardened and are firm to the touch.
- Once set, carefully remove the cookies from the wax paper. Enjoy immediately or store in an airtight container.
Tips & Variations
- For extra flavor, toast both the pecans and coconut before adding to the mixture
- No candy thermometer? Drop a small amount of the mixture into cold water—if it forms a soft, pliable ball, it’s ready
- Add 1/4 cup of mini chocolate chips after the mixture has cooled slightly for a chocolate twist
- Substitute walnuts or almonds for the pecans if you prefer
- If your mixture sets too quickly, add a splash of warm cream and stir to loosen
- For a boozy version, add 1 tablespoon of bourbon or rum with the vanilla
Serving Suggestions
These praline cookies are delicious on their own but become even more special when served alongside a scoop of vanilla ice cream or as part of a dessert charcuterie board. For an extra-special treat, sandwich two cookies with a thin layer of dulce de leche or chocolate ganache in between.
They pair beautifully with coffee, especially a rich espresso or cappuccino that complements the caramel notes. For a Southern-inspired dessert spread, serve these alongside other no-bake treats like chocolate bourbon balls or key lime pie.
Notes
- Store in an airtight container at room temperature for up to 1 week
- Place parchment paper between layers to prevent sticking
- These cookies can be frozen for up to 3 months
- In humid weather, they may take longer to set completely
FAQs
Can I make these cookies ahead of time?
Absolutely! These cookies actually improve in flavor after a day or two as the flavors meld together. Make them up to 3 days in advance for parties or gifts.
Why did my cookies turn out grainy?
Grainy cookies usually result from sugar crystals forming. Make sure to dissolve the sugars completely before boiling, and avoid stirring once the mixture is boiling.
Can I use light cream instead of heavy cream?
Heavy cream provides the best results, but light cream or half-and-half can work in a pinch. The cookies may take longer to set and have a slightly different texture.
Why aren’t my cookies setting up?
The mixture probably didn’t reach the proper temperature. Make sure to cook the sugar mixture to the soft ball stage (235-240°F) for the perfect texture.
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