No-Bake Pecan Coconut Praline Cookies
I first tried these cookies on a rainy afternoon when I wanted something chocolatey without turning on the oven. The result was a crunchy, chewy no-bake pecan-coconut praline cookie that’s fast, forgiving, and dangerously easy to snack on. They’re perfect when you need last-minute dessert for a potluck, a simple holiday treat, or an after-school nibble that kids can help assemble. If you love quick, textured sweets, this recipe will become a go-to — and you can read more about a similar approach in my tried-and-true no-bake version.
Why you’ll love this dish
Crunchy pecans, toasty shredded coconut, and a buttery praline-like chocolate coating give these cookies a mix of textures that feels indulgent but requires minimal work. They’re no-bake, so there’s no oven time, and the pantry-staple ingredients mean you can usually pull them together on short notice. Make them for:
- Busy weeknights when you want a quick dessert.
- Holiday cookie trays where variety and speed matter.
- Kid-friendly baking sessions — there’s a lot of stirring and scooping, no hot oven required.
“A perfect blend of crunchy, chewy, and chocolaty — came together in 15 minutes and disappeared faster than I expected.”
These cookies are also forgiving if you tweak quantities or swap one ingredient; for other no-bake cookie ideas and inspiration, check this family favorite no-bake cookies roundup.
How this recipe comes together
Step-by-step overview: you’ll mix the dry base (pecans, coconut, graham crumbs), make a quick caramel-like chocolate sauce on the stovetop, then fold the sauce into the dry ingredients and portion into cookies. Chill until set. Expect about 15–20 minutes of active work and 30 minutes chilling.
For a visual or alternate technique, this step-by-step no-bake method shows similar assembly ideas and portioning tips.
Gather these items
What you’ll need (makes about 18–24 cookies depending on size)
- 1 cup pecans, chopped (lightly toast for extra flavor)
- 1 cup shredded coconut (sweetened or unsweetened — both work)
- 1 cup brown sugar (packed)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups graham cracker crumbs
Notes and substitutions:
- Pecans: walnuts or almonds work if you prefer. Toast nuts in a dry skillet for 3–5 minutes for deeper flavor.
- Coconut: unsweetened keeps sweetness lower; sweetened gives a chewier finish.
- Cocoa powder: Dutch-processed will give a smoother, less acidic chocolate note.
- Graham crumbs: crushed digestive biscuits or even crushed shortbread can substitute.
Directions to follow
- Combine the dry mix: In a large mixing bowl, stir together the chopped pecans, shredded coconut, and graham cracker crumbs until evenly distributed.
- Make the chocolate-praline sauce: In a small saucepan over medium heat, melt the butter. Add the brown sugar, cocoa powder, vanilla extract, and salt. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil. Keep it at a gentle boil for 2 minutes while stirring — this blooms the cocoa and creates a shiny, binding sauce.
- Combine: Pour the hot chocolate-praline sauce over the dry ingredients. Use a sturdy spatula to fold and press until everything is coated evenly and the mixture clumps together.
- Scoop and shape: Drop tablespoon-sized spoonfuls onto a parchment-lined baking sheet. Press the tops slightly to form cookie shapes; they won’t spread.
- Chill and set: Refrigerate the cookies for about 30 minutes, or until firm. Transfer to a rack or serving plate and enjoy.
These cookies set quickly because the butter and sugar solidify when chilled, creating a crunchy-crispy exterior with a chewy interior.
Best ways to enjoy it
- Pair with a strong black coffee or an espresso to balance the sweetness.
- Serve alongside vanilla ice cream for an indulgent sundae topping.
- Arrange on a holiday cookie plate garnished with extra toasted pecans and a light dusting of cocoa or powdered sugar.
- For parties, present them on a tiered platter with small tongs so guests can pick without touching the whole batch.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 2 days — they’ll stay crisp initially but may soften slightly.
- Refrigerator: Keep in an airtight container for up to 2 weeks. Chilling helps retain their crunch.
- Freezing: Layer cookies between parchment paper in a freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Food safety: Because these are shelf-stable and don’t contain perishable dairy beyond butter that’s been cooked into the sauce, refrigeration is optional but recommended in warm climates to prevent softening.
For another storage-friendly no-bake option with a toffee note, see this coconut pecan cookies post for comparison.
Pro chef tips
- Heat control is key: keep the mixture at a gentle boil for exactly about 2 minutes to ensure the sugar dissolves fully without scorching.
- Work warm: fold the sauce into the dry ingredients while it’s hot so everything binds well. If it cools before mixing, warm it briefly.
- Portion consistently: use a small cookie scoop for even sizes and uniform chilling.
- Texture tweak: for extra chew, substitute half the graham crumbs with rolled oats. For a finer crumb and more praline bite, pulse graham crackers a second time in the food processor.
- Cleanup: melt any hardened sauce in the pan with a splash of hot water to make washing easier.
For inspiration on a crunchy toffee spin, you can browse this related recipe: coconut pecan toffee cookies.
Creative twists
- Chocolate-dipped edges: once set, dip half of each cookie into melted chocolate and let it harden for a prettier finish.
- Citrus lift: stir in 1 teaspoon of orange zest to the sauce for a subtle bright note.
- Spiced praline: add 1/4 teaspoon cinnamon and a pinch of cayenne for warm, complex flavors.
- Vegan swap: use coconut oil instead of butter and a vegan graham-style cracker to make these dairy-free.
- Mini tarts: press the mixture into mini tart shells for a bite-sized party treat.
Helpful answers
Q: How long do these take from start to finish?
A: Active time is about 15–20 minutes (mixing and shaping). Chill for roughly 30 minutes, so plan for about 45–60 minutes total before serving.
Q: Can I make them ahead for a party?
A: Yes — they store well in the refrigerator for up to 2 weeks or can be frozen for up to 3 months. Thaw in the fridge overnight.
Q: My mixture is too dry and won’t stick — what should I do?
A: The chocolate-praline sauce should be hot and glossy when you fold it in. If it cooled too much, gently rewarm the sauce for 10–20 seconds and fold again. Add a teaspoon of melted butter if needed to increase binding.
Q: Are these safe for kids to help make?
A: Absolutely — kids can mix dry ingredients and shape cookies. Keep them away from the hot saucepan; the stirring of the sauce should be handled by an adult.
Q: Can I use store-bought graham crumbs or make my own?
A: Both work. Homemade crumbs made by pulsing whole crackers in a food processor give a fresher flavor and allow you to control texture.
Conclusion
This easy no-bake pecan coconut praline cookie recipe is ideal for quick entertaining, last-minute desserts, or a sweet snack that’s big on texture and flavor with minimal fuss. For another classic take on coconut-pecan pralines, check the tried recipe at No-Bake Coconut Pecan Praline Cookies | 12 Tomatoes, and for a slightly different no-bake coconut praline approach see No Bake Coconut Pralines | Cookies and Cups.
No-Bake Pecan Coconut Praline Cookies
Ingredients
Dry Ingredients
- 1 cup chopped pecans Lightly toast for extra flavor
- 1 cup shredded coconut Sweetened or unsweetened — both work
- 2 cups graham cracker crumbs Can substitute with crushed digestive biscuits or shortbread
Chocolate-Praline Sauce
- 1 cup brown sugar Packed
- 1/2 cup unsweetened cocoa powder Dutch-processed gives a smoother chocolate note
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- In a large mixing bowl, stir together the chopped pecans, shredded coconut, and graham cracker crumbs until evenly distributed.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar, cocoa powder, vanilla extract, and salt. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil.
- Keep it at a gentle boil for 2 minutes while stirring to bloom the cocoa and create a shiny, binding sauce.
- Pour the hot chocolate-praline sauce over the dry ingredients and fold until everything is coated evenly and the mixture clumps together.
- Drop tablespoon-sized spoonfuls onto a parchment-lined baking sheet and press the tops slightly to form cookie shapes.
- Refrigerate the cookies for about 30 minutes, or until firm. Transfer to a rack or serving plate and enjoy.
