No-Bake Coconut Pecan Praline Cookies – Sweet, Chewy & Melt-in-Your-Mouth Easy!

Why You’ll Love This Recipe

I love how these cookies combine everything I adore about pralines with the simplicity of a no-bake treat. They’re sweet, nutty, and have a melt-in-your-mouth texture that makes them impossible to resist. I don’t need any fancy tools or ingredients—just a saucepan and a spoon. They also set quickly, so I don’t have to wait long to enjoy them. Best of all, they’re perfect for gifting or last-minute gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup granulated sugar

• 1 cup brown sugar

• ½ cup butter

• ½ cup evaporated milk (or half-and-half)

• 1 teaspoon vanilla extract

• 2 cups sweetened shredded coconut

• 2 cups chopped pecans

• Pinch of salt

Directions

1. I start by lining a baking sheet with parchment paper so the cookies don’t stick while cooling.

2. In a medium saucepan over medium heat, I combine the butter, granulated sugar, brown sugar, evaporated milk, and a pinch of salt.

3. I bring the mixture to a gentle boil, stirring constantly, and let it cook for about 3 minutes until it thickens slightly and looks smooth.

4. I remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

5. I quickly scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, working fast before the mixture starts to firm up.

6. I let the cookies cool and set for about 15–20 minutes at room temperature before serving or storing.

Servings and Timing

This recipe makes about 24 cookies.

• Prep time: 5 minutes

• Cook time: 3 minutes

• Cooling time: 15–20 minutes

• Total time: About 25–30 minutes

Variations

• Add Chocolate: I stir in mini chocolate chips after removing from heat for a chocolatey twist.

• Maple Touch: A splash of maple extract adds a warm fall flavor.

• Spiced Option: I mix in a dash of cinnamon or nutmeg for extra depth.

• Nut Swap: I use chopped walnuts or almonds instead of pecans for variety.

• Unsweetened Coconut: For a less sweet version, I use unsweetened shredded coconut and adjust the sugar if needed.

Storage/Reheating

• Room Temperature: I store the cookies in an airtight container for up to 1 week.

• Refrigerator: I chill them for a firmer texture and keep them fresh up to 10 days.

• Freezer: I freeze in a single layer, then store in a freezer-safe bag for up to 2 months. I let them thaw at room temp before serving.

No reheating needed—just grab and enjoy!

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk gives the mixture a thicker, creamier consistency. If I use regular milk, I make sure it’s whole milk and cook the mixture a bit longer to help it thicken.

Do I have to use sweetened coconut?

No, I can use unsweetened coconut if I prefer a less sweet cookie. I sometimes balance the sugars based on the coconut I use.

Can I make these without nuts?

Yes, but they won’t be pralines without the pecans. I’ve made nut-free versions with extra coconut or oats, and they’re still delicious.

How do I keep them from spreading too much?

I make sure the mixture cooks long enough to thicken—usually about 3 minutes after boiling. I also work quickly to scoop the mixture before it begins to set.

Can I use a cookie scoop?

Absolutely. A small cookie scoop makes portioning fast and even, especially since the mixture firms up quickly.

Conclusion

These No-Bake Coconut Pecan Praline Cookies are the ultimate in easy, no-fuss treats. Sweet, chewy, nutty, and ready in under 30 minutes, they’re perfect for the holidays or any time I want a quick dessert that still feels homemade and special. I keep this recipe on hand for busy days, bake sales, and spontaneous sweet cravings—and it never fails to deliver delicious results.

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