No-Bake Coconut Praline Cookies
These chewy, sweet, and simple no-bake coconut praline cookies combine shredded coconut, chopped nuts, and sweetened condensed milk into delicious bite-sized clusters, perfect for any occasion.
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!
Notes
These cookies pair beautifully with coffee or tea. They can also be used as edible garnishes on ice cream. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw in the fridge before serving.