No-Bake Coconut Pecan Praline Cookies
I still remember the first time I made these coconut pecan praline cookies—no oven, no fuss, and the house smelled like a candy shop. They’re a jewel of an easy sweet: shredded coconut and crunchy pecans bound in a caramel-like praline made with brown sugar and sweetened condensed milk. Perfect for last-minute parties, cookie exchanges, or when you want a quick treat that tastes like it took all afternoon.
I’ve adapted this version so it’s fast, forgiving, and reliable even if you’re not a confident candy-maker. For a slightly different method I experimented with, see my write-up on a quick no‑bake coconut praline version I tested.
Why you’ll love this dish
These no-bake coconut pecan praline cookies deliver big flavor with minimal equipment. You don’t need to temper chocolate, babysit an oven, or shape dough for hours—just a saucepan and a spoon. They’re budget-friendly (staple pantry ingredients), portable for potlucks, and kid-approved because the texture is both chewy and crunchy.
“A weeknight miracle—sweet, nutty, and impossible to stop nibbling.” — a fan who made a double batch for a holiday get-together
They also work great for:
- Holiday cookie trays when you need variety without extra oven time.
- Gifting in small jars (they travel well at room temperature for a day).
- Quick desserts when friends drop by unexpectedly.
How this recipe comes together
Step-by-step overview so you know what’s coming:
- Melt butter and dissolve brown sugar in sweetened condensed milk over medium heat.
- Boil briefly to thicken into a glossy praline syrup (stir constantly).
- Remove from heat, fold in vanilla, coconut, and pecans.
- Spoon onto wax paper and let set at room temperature until firm.
If you’d like a more detailed photo-by-photo guide, there’s a helpful step-by-step walkthrough on MixMirth that shows timing and texture cues.
What you’ll need
- 2 cups shredded coconut (sweetened or unsweetened; sweetened gives a chewier, sweeter result)
- 1 cup pecans, chopped (toasted for extra depth)
- 1 cup brown sugar (light or dark)
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup butter (unsalted preferred)
Notes and substitutions:
- Coconut: Unsweetened lowers sugar; sweetened makes a softer, sweeter cookie.
- Nuts: Substitute walnuts or almonds if you prefer, or use half pecans/half walnuts for texture.
- Vegan option: Use a vegan butter and sweetened condensed coconut milk (texture will vary).
For more ingredient swap ideas and measurements I tested, check my notes at ingredient notes on MixMirth.
Directions to follow
- Line a baking sheet with wax paper or parchment.
- In a medium saucepan over medium heat, melt the 1/4 cup butter. Stir in 1 cup brown sugar and 1/2 cup sweetened condensed milk until smooth.
- Bring the mixture to a gentle boil, then cook for 2 minutes, stirring constantly so it doesn’t scorch. The mixture should thicken slightly and become glossy.
- Remove the pan from heat and stir in 1 teaspoon vanilla extract immediately.
- Add 2 cups shredded coconut and 1 cup chopped pecans. Fold until everything is evenly coated in the praline syrup.
- Let the mixture cool for 1–2 minutes so it’s easier to handle but still sticky. Use a tablespoon or cookie scoop to drop mounds onto the prepared wax paper.
- Allow cookies to set at room temperature until firm, about 1–2 hours. No refrigeration required, though chilling speeds firming if you’re in a humid kitchen.
Short, decisive verbs help keep timing clear: melt, stir, boil, remove, fold, drop, set.
Best ways to enjoy it
These cookies are excellent on their own, but small touches level them up:
- Plate with fresh fruit like orange slices or strawberries to cut the sweetness.
- Serve alongside coffee or a dark roast to offset the caramel notes.
- For a dessert platter, alternate them with dark chocolate squares and shortbread.
- Package 6–8 in a cello bag tied with ribbon for a neighborly gift.
If you like caramel flavors, see pairing ideas and related no‑bake treats at caramel coconut pairing ideas.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 4–5 days. Place parchment between layers to prevent sticking.
- Refrigeration: You can chill them for firmer texture; keep in an airtight container for up to 10 days. Bring to room temperature before serving for best chew.
- Freezing: Freeze in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature for 20–30 minutes.
Food safety note: Because these are pantry-stable (sugar acts as a preservative) and contain no raw egg or dairy beyond cooked condensed milk, standard storage is safe; always discard if you notice off smells, moisture, or mold.
Pro chef tips
- Toast the pecans for 5–7 minutes in a 350°F oven first to deepen their flavor—cool before chopping.
- Watch the sugar mixture closely during the 2-minute boil; stirring constantly prevents burning and graininess.
- If the mixture seems too runny after mixing in coconut, let it sit off heat for a minute to thicken a bit before scooping.
- Use a cookie scoop to get even-sized cookies that set uniformly.
- For glossy praline, avoid boiling longer than recommended; overcooking will harden the candy and make the texture brittle.
More tips and technique tricks for coconut-and-pecan treats are collected here: tricks for coconut-pecan cookies.
Creative twists
- Chocolate drizzle: Melt 2–3 oz dark chocolate and drizzle after cookies set.
- Citrus zest: Add 1 teaspoon orange zest to the mixture for brightness.
- Spiced praline: Stir 1/2 teaspoon ground cinnamon or a pinch of cardamom into the sugar mixture.
- Tropical: Fold in 1/4 cup chopped dried pineapple or mango and use unsweetened coconut for balance.
- Nut-free: Replace pecans with toasted sunflower seeds for a nut-free option (check for allergies on other ingredients).
Common questions
Q: How long do these take to set?
A: At room temperature they’ll firm in about 1–2 hours. If your kitchen is warm or humid, chill them 15–30 minutes to speed things up.
Q: Can I use sweetened condensed milk substitutes?
A: You can use a canned vegan condensed milk substitute for a dairy-free version, but texture can be slightly softer. Avoid plain milk or cream—it won’t produce the same candy-like binding.
Q: My mixture crystallized—what went wrong?
A: Crystallization happens when sugar isn’t fully dissolved or the mixture cools unevenly. Stir constantly while boiling and use a clean, dry pan. If crystals appear, try reheating gently and stir until smooth.
Q: Can I make these ahead for a party?
A: Yes—store at room temp for up to 5 days or freeze for longer. Pack in single layers to prevent sticking.
Q: Are these safe for kids to help with?
A: Yes, but keep children away from the hot saucepan during boiling. Let them do the mixing and scooping once the syrup has cooled slightly.
Conclusion
These no-bake coconut pecan praline cookies are a fast, crowd-pleasing way to bring homemade candy-cookie charm to any occasion. For an alternate recipe write-up and extra photos, refer to this classic version on No‑Bake Coconut Pecan Praline Cookies – 12 Tomatoes, and for another take with tips on texture and measurements see No Bake Coconut Pralines – Cookies and Cups.
No-Bake Coconut Pecan Praline Cookies
Ingredients
Cookie Ingredients
- 2 cups shredded coconut sweetened or unsweetened; sweetened gives a chewier, sweeter result
- 1 cup pecans, chopped toasted for extra depth
- 1 cup brown sugar light or dark
- 1/2 cup sweetened condensed milk for binding and sweetness
- 1 teaspoon vanilla extract for flavor
- 1/4 cup butter unsalted preferred
Instructions
Preparation
- Line a baking sheet with wax paper or parchment.
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and sweetened condensed milk until smooth.
- Bring the mixture to a gentle boil, then cook for 2 minutes, stirring constantly to prevent scorching.
- Remove the pan from heat and stir in vanilla extract.
- Add shredded coconut and chopped pecans, folding until evenly coated.
- Let the mixture cool for 1–2 minutes, then use a tablespoon or cookie scoop to drop mounds onto the prepared wax paper.
- Allow the cookies to set at room temperature until firm, about 1–2 hours.
