No Bake Coconut Praline Cookies
I grew up with a tin of coconut praline cookies at every holiday — sweet, chewy, and impossibly simple. These no bake coconut praline cookies marry shredded coconut, chopped nuts, and sweetened condensed milk into bite-sized clusters that set in the fridge instead of the oven. They’re the kind of treat you can mix up during halftime, bring to potlucks, or make with kids without heating the house. If you’re curious how this lines up with other versions, I like comparing notes with a similar no-bake coconut pecan praline cookies recipe I found useful while testing proportions.
Why you’ll love this dish
These cookies are fast, forgiving, and endlessly adaptable. No baking means no timing anxiety, and the texture — chewy coconut with toasty nuts — satisfies without being overly sweet. They’re budget-friendly (a pantry-staple recipe), kid-approved for mixing and scooping, and great for holidays when oven space is prime real estate.
“A crunchy, coconut-forward bite that’s done in minutes — perfect for last-minute guests.”
Because they don’t need an oven, these are also ideal for summer gatherings, dorm kitchens, or when you want a candy-like cookie without tempering chocolate. For a slightly different technique and texture, other home cooks have recommended this variation in their recipe roundups, which is worth a look if you want to compare textures and nut ratios: a few takeaways from a fellow recipe.
Step-by-step overview
Before you dive in, here’s what to expect: toast (optional) your nuts for extra depth, combine all the mix-ins with sweetened condensed milk until evenly coated, fold in chocolate if using, scoop onto a lined sheet, and chill until firm. No tricky steps, no exact timing beyond chilling — just straightforward mixing and cooling.
Gather these items
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup pecans or walnuts, chopped (toast for more flavor)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional; semi-sweet or dark)
Substitution notes:
- Use toasted pecans for a nuttier finish or walnuts for a milder flavor.
- For a less-sweet version, swap half the shredded coconut for finely chopped toasted oats (texture shift).
- Dairy-free option: try canned sweetened condensed coconut milk, though texture and sweetness may vary.
Directions to follow
- In a large bowl, add the shredded coconut and chopped nuts. If you prefer deeper flavor, briefly toast the nuts in a dry skillet until fragrant and let them cool.
- Pour in the sweetened condensed milk, then add the vanilla extract and salt. Stir with a sturdy spatula until every coconut flake and nut piece is coated and the mixture holds together when pressed.
- If using chocolate chips, fold them in gently so they don’t melt from hand warmth.
- Drop tablespoon-sized spoonfuls onto a baking sheet lined with parchment paper or a silicone mat, spacing them slightly. Press each mound lightly if you prefer a flatter cookie.
- Refrigerate for at least 1–2 hours, or until the clusters are firm to the touch. For faster setting, pop them in the freezer for 30–45 minutes.
- Serve chilled or at cool room temperature. Enjoy!
Best ways to enjoy it
These cookies pair beautifully with a strong cup of coffee or a lightly brewed black tea — the bitterness balances the sweetness. For holiday platters, arrange them beside dark chocolate bark and salted nuts to add textural contrast. They also work as edible garnishes on vanilla ice cream or a scoop of coconut gelato for a dessert flight.
How to store & freeze
Store in an airtight container in the refrigerator for up to 2 weeks. Place parchment between layers to prevent sticking. For longer storage, freeze the cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature for 30–60 minutes before serving. Because this recipe uses sweetened condensed milk, keep them refrigerated if your kitchen is warm — milk-based confections are best kept cold for food safety.
Helpful cooking tips
- Press each spoonful firmly so the cookies set into tidy clusters rather than falling apart.
- If your mixture seems too loose, add an extra 1/4 cup shredded coconut to firm it up.
- For a glossy finish, dip the bottoms in melted chocolate after chilling and return to the fridge to set.
- Make uniform cookies fast by using a small cookie scoop.
- Also worth trying: a slight grind of nuts in a food processor gives a praline-like paste that makes the clusters denser and more candy-like — a technique I borrowed after testing similar recipes and finding it improves binding on warm days. If you want another no-bake variation to compare techniques, check out this peanut-butter based no-bake recipe I tested: a peanut butter no-bake cookies guide.
Recipe variations
- Chocolate-dipped: Once chilled, dip each cookie halfway in melted dark chocolate and set on parchment.
- Tropical twist: Add 1/4 cup chopped dried pineapple and swap pecans for macadamia nuts.
- Spiced coconut pralines: Stir 1/2 teaspoon ground cinnamon and a pinch of nutmeg into the mix.
- Vegan/dairy-free: Use canned sweetened condensed coconut milk and dark chocolate chips labeled dairy-free.
- Lower sugar: Use unsweetened shredded coconut and reduce chocolate chips — note that texture and sweetness will change.
Helpful answers
Q: How long do these cookies take from start to finish?
A: Active prep is about 10–15 minutes. Chilling takes 1–2 hours, or 30–45 minutes in the freezer.
Q: Can I replace sweetened condensed milk with something else?
A: It’s the binder and sweetener here; unsweetened condensed milk won’t work. For dairy-free, use sweetened condensed coconut milk. Regular evaporated milk won’t provide the same result.
Q: Will these stick together well for cookie trays?
A: Yes, if you press the clusters firmly and chill them fully. If your kitchen is warm, keep them refrigerated until serving.
Q: Are these safe for kids to help make?
A: Absolutely — no hot surfaces are involved unless you toast nuts. Supervise knife work for chopping and have kids scoop and press the mixture.
Conclusion
For another tested take on this classic no-bake cookie, see No Bake Coconut Pralines | Cookies and Cups, which offers slightly different proportions and tips on texture. If you’d like more recipe variations with pecans and coconut, this roundup provides helpful comparisons: No-Bake Coconut Pecan Praline Cookies | 12 Tomatoes.
No-Bake Coconut Praline Cookies
Ingredients
Main Ingredients
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup pecans or walnuts, chopped Toast for more flavor
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional; semi-sweet or dark) Fold in gently if using
Instructions
Preparation
- In a large bowl, add the shredded coconut and chopped nuts. If you prefer deeper flavor, briefly toast the nuts in a dry skillet until fragrant and let them cool.
- Pour in the sweetened condensed milk, then add the vanilla extract and salt. Stir with a sturdy spatula until every coconut flake and nut piece is coated and the mixture holds together when pressed.
- If using chocolate chips, fold them in gently so they don’t melt from hand warmth.
Forming the Cookies
- Drop tablespoon-sized spoonfuls onto a baking sheet lined with parchment paper or a silicone mat, spacing them slightly. Press each mound lightly if you prefer a flatter cookie.
- Refrigerate for at least 1–2 hours, or until the clusters are firm to the touch. For faster setting, pop them in the freezer for 30–45 minutes.
Serving
- Serve chilled or at cool room temperature. Enjoy!
