No-Bake Coconut Pecan Praline Cookies
I grew up sneaking these crunchy, chewy coconut pecan praline cookies straight off the cooling sheet. They’re no-bake, forgiving, and deliver that caramel-pecan flavor everyone asks for at potlucks — without turning on the oven. Make them when you want an easy holiday cookie, something to bring to a bake sale, or a last-minute sweet to pair with coffee.
They’re quick, portable, and perfect for cooks who want big flavor with minimal fuss. If you like simple no-bake treats, take a look at my tested no‑bake version for a slightly different texture and extra tips.
Why you’ll love this dish
These cookies hit the sweet spot between chewy coconut, toasty pecans, and a buttery, caramel-like binder made with sweetened condensed milk. Because they’re no-bake, they’re fast to assemble and great when your oven is already busy. They’re also kid-friendly to help mix and shape, wallet-friendly (no specialty ingredients), and resilient — they travel well for gifting or picnics.
“Caramelized, nutty, and impossibly easy — everyone at the office asked for the recipe.” — a quick customer review from my last cookie swap
Step-by-step overview
You’ll prep the dry mix, melt and simmer a simple sugar-butter-condensed milk syrup, fold it into the dry ingredients, scoop onto a sheet, then let the cookies set. The whole process is one pan plus one bowl and about 30 minutes total including cooling time.
What you’ll need
Key ingredients
- 1 1/2 cups shredded coconut
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 cups quick oats
Notes and simple swaps:
- Use light or dark brown sugar depending on how deep you want the molasses flavor.
- Quick oats create a softer chew; use old-fashioned oats if you prefer more texture (the cookies will be a bit firmer).
- For a dairy-free version, replace butter with coconut oil and use a vegan condensed milk alternative. For more ingredient swap ideas, see this guide to ingredient substitutions.
Step-by-step instructions
- Prepare the dry mix: In a large bowl, stir together the shredded coconut, chopped pecans, and quick oats. Set aside.
- Melt the butter: Place a medium saucepan over medium heat and melt the butter.
- Add sugars and milk: Stir in the brown sugar, sweetened condensed milk, salt, and cinnamon (if using). Keep stirring.
- Bring to a gentle boil: Once the mixture reaches a gentle boil, reduce the heat and simmer for 2–3 minutes, stirring constantly until the sugar dissolves and the mixture is glossy.
- Finish the syrup: Remove the pan from heat and stir in the vanilla extract.
- Combine: Pour the hot syrup over the dry ingredients. Stir immediately and thoroughly so everything is coated.
- Scoop the cookies: Use a spoon or cookie scoop to drop portions onto a parchment-lined baking sheet. Press each mound lightly to shape into a cookie.
- Let set: Let the cookies cool at room temperature for 20–30 minutes, or speed things up by refrigerating for 10–15 minutes until firm. For visual step references and timing tips, check this helpful resource: step photos and timing tips.
Best ways to enjoy it
Serve these with a robust coffee or a nutty tea to match the pecan flavor. They’re great on dessert platters alongside shortbread, cheddar crackers for a sweet-salty contrast, or wrapped in parchment for gifting. For a festive touch, stack them with a thin smear of chocolate between two cookies to make sandwich-style praline bites.
How to store & freeze
Store cooled cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, refrigerate and bring to room temperature before serving. For longer storage, freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or on the counter; do not microwave from frozen as the texture can become soggy.
Pro chef tips
- Toast the pecans lightly (3–5 minutes at 350°F or in a dry skillet) to amplify their flavor before chopping.
- Use a candy thermometer if you want precise control: you’re aiming for a syrup that’s just past the boiling point but not a hard-crack stage — basically, simmered 2–3 minutes after boiling.
- Work quickly when pouring the syrup over the dry mix; the hot syrup binds better and sets more evenly.
- To make uniformly sized cookies, use a 1.5 tablespoon cookie scoop. For more nut-forward shaping tips, compare methods with these butter-pecan cookies tips.
Creative twists
- Chocolate drizzle: Melt 2 ounces of semi-sweet chocolate and drizzle over cooled cookies.
- Citrus lift: Add 1 teaspoon finely grated orange zest to the dry mix for a bright contrast.
- Tropical swap: Replace pecans with macadamia nuts and use coconut oil instead of butter for a Hawaiian vibe.
- Spiced: Increase cinnamon to 1 teaspoon and add 1/4 teaspoon ground ginger for warm spice notes.
Common questions
Q: How long does it take to make these?
A: Active prep is about 10–15 minutes. Including cooling, plan 30 minutes total.
Q: Can I use old-fashioned oats instead of quick oats?
A: Yes. Old-fashioned oats give a chunkier bite and may yield firmer cookies. Adjust by pressing mounds a touch flatter so everything holds together.
Q: Are these safe to make ahead for parties?
A: Yes. They keep well at room temperature for a few days and transport without crumbling. For best texture, store them layered with parchment between rows.
Conclusion
If you want another take on this classic, the 12 Tomatoes coconut pecan praline cookies post offers a lovely, homey version with photos. For more no-bake inspiration and a similar praline approach, see Cookies and Cups’ no bake coconut pralines.
Coconut Pecan Praline Cookies
Ingredients
Dry Ingredients
- 1.5 cups shredded coconut
- 1 cup pecans, chopped Toast lightly for enhanced flavor.
- 2 cups quick oats Can substitute with old-fashioned oats for a firmer texture.
Wet Ingredients
- 1/2 cup unsalted butter Can substitute with coconut oil for a dairy-free version.
- 1 cup brown sugar, packed Light or dark brown sugar can be used.
- 1/2 cup sweetened condensed milk Use a vegan alternative for dairy-free.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon Optional, can increase for more spice.
Instructions
Preparation
- In a large bowl, stir together the shredded coconut, chopped pecans, and quick oats. Set aside.
- In a medium saucepan over medium heat, melt the butter.
Cook the Syrup
- Stir in the brown sugar, sweetened condensed milk, salt, and cinnamon (if using). Keep stirring.
- Once the mixture reaches a gentle boil, reduce the heat and simmer for 2-3 minutes, stirring constantly until the sugar dissolves and the mixture is glossy.
- Remove the pan from heat and stir in the vanilla extract.
Combine and Shape
- Pour the hot syrup over the dry ingredients. Stir immediately and thoroughly so everything is coated.
- Use a spoon or cookie scoop to drop portions onto a parchment-lined baking sheet. Press each mound lightly to shape into a cookie.
Set and Serve
- Let the cookies cool at room temperature for 20-30 minutes, or refrigerate for 10-15 minutes until firm.
