Why You’ll Love This Recipe
I love this recipe because it gives me everything I want in a cookie—texture, flavor, and a hit of chocolate—without the need for baking. They come together in one pot, set up in minutes, and taste like a Southern praline met a chewy coconut macaroon. These are perfect for holidays, gifting, or satisfying my sweet tooth on a busy day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Granulated sugar
-
Brown sugar
-
Unsalted butter
-
Evaporated milk (or heavy cream)
-
Vanilla extract
-
Salt
-
Chopped pecans
-
Shredded sweetened coconut
-
Dark chocolate (melted, for drizzling)
-
Optional: sea salt flakes for topping
Directions
-
I line a baking sheet with parchment paper and set it aside.
-
In a saucepan over medium heat, I combine the granulated sugar, brown sugar, butter, evaporated milk, and salt.
-
I bring the mixture to a gentle boil, stirring constantly, and let it bubble for 3–4 minutes to thicken slightly.
-
I remove it from the heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
-
I quickly drop spoonfuls of the mixture onto the prepared baking sheet, using a spoon to shape them as needed.
-
I let the cookies cool and set at room temperature for about 30–45 minutes.
-
Once set, I drizzle the tops with melted dark chocolate and let them sit until the chocolate hardens.
-
If I want a salty-sweet finish, I sprinkle a few sea salt flakes on top just before the chocolate sets.
Servings and timing
This recipe makes about 18–20 cookies. It takes around 10 minutes to prep and cook, plus 30–45 minutes for cooling and setting, so they’re ready to enjoy in under an hour.
Variations
Sometimes I swap the pecans for toasted almonds or walnuts. For an extra chewy bite, I add a spoonful of oats. I’ve also used white chocolate or milk chocolate instead of dark, depending on what I’m craving. If I want a more tropical twist, I stir in a little crushed pineapple (well-drained) along with the coconut.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If it’s warm in my kitchen, I keep them in the fridge to help the chocolate stay firm. They don’t need to be reheated, but I let them sit at room temp for a few minutes if they’ve been chilled.
FAQs
Can I use unsweetened coconut?
Yes, I can, but the cookies won’t be as sweet. I sometimes balance it out with a little extra brown sugar if needed.
Do these need to be refrigerated?
Not necessarily, but if it’s warm or humid, I store them in the fridge to keep the texture firm and the chocolate set.
Can I freeze these cookies?
Yes, I freeze them in a single layer, then transfer them to a sealed container. I thaw them at room temperature before serving.
What type of dark chocolate works best?
I use any good-quality dark chocolate chips or bars (around 60–70% cocoa). I melt it gently and drizzle with a spoon or piping bag.
Can I make these nut-free?
Sure! I just leave out the pecans or replace them with sunflower seeds, pumpkin seeds, or toasted oats for some crunch.
Conclusion
No-Bake Coconut Pecan Praline Cookies with Dark Chocolate Drizzle are a quick, decadent treat that never fails to impress. They’re sweet, nutty, chewy, and rich with a perfect touch of chocolate—everything I love in a cookie, with none of the oven time. Whether I’m making them for a party, a gift, or a solo indulgence, these cookies always satisfy.
PrintNo-Bake Coconut Pecan Praline Cookies with Dark Chocolate Drizzle
A rich, chewy no-bake cookie packed with coconut and pecans, finished with a decadent dark chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 18–20 cookies
- Category: Dessert / Cookies / No-Bake
- Method: No-Bake / Stovetop
- Cuisine: American / Southern-Inspired
- Diet: Gluten Free
Ingredients
2 cups pecans, roughly chopped
1 1/2 cups sweetened shredded coconut
1 1/2 cups brown sugar, packed
1/2 cup heavy cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
4 oz dark chocolate (for drizzle)
Instructions
Line a baking sheet with parchment paper.
In a dry skillet over medium heat, lightly toast pecans and coconut until fragrant. Set aside.
In a medium saucepan, combine brown sugar, butter, and heavy cream. Bring to a gentle boil over medium heat, stirring constantly.
Let mixture boil for 1–2 minutes, then remove from heat. Stir in vanilla extract and a pinch of salt.
Quickly fold in toasted pecans and coconut until fully coated.
Drop spoonfuls of mixture onto prepared baking sheet, shaping into cookie mounds.
Allow cookies to cool and set at room temperature for 30–40 minutes (or speed up by refrigerating).
Melt dark chocolate and drizzle over the cooled cookies. Let chocolate set before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week.
For extra indulgence, dip half the cookie in dark chocolate instead of just drizzling.
Add a sprinkle of sea salt flakes on top for a sweet-salty finish.
Perfect for holiday cookie trays, potlucks, or gifting.
