These No Bake Coconut Pecan Praline Cookies are the kind of sweet treat that feels extra special but comes together with almost no effort. They’re rich, buttery, and packed with toasted pecan flavor, while the sweetened coconut adds chewy texture and that classic praline vibe. The candy-like base sets up beautifully into soft-but-firm cookies that melt in your mouth without ever turning crumbly.
What I love most about these cookies is how fast they come together. No oven, no mixers, and no complicated steps; just a saucepan, a bowl, and a little patience while they set. They’re perfect when you need a dessert in a hurry or when it’s too hot to bake. I’ve made these more times than I can count, and they always disappear fast.
They’re wonderful for holidays, cookie trays, or just a sweet treat to keep in the fridge. Love this recipe? Pin it to your no-bake desserts board on Pinterest so you don’t lose it!
No Bake Coconut Pecan Praline Cookies
Course: DessertsCuisine: AmericanDifficulty: Easy20
cookies10
minutes10
minutes240
kcalRich, buttery no-bake cookies loaded with coconut and pecans, inspired by classic pralines.
Ingredients
2 cups sweetened shredded coconut
2½ cups pecans, chopped
1 tsp vanilla extract
½ cup butter (1 stick)
½ cup light corn syrup
½ cup evaporated milk
1½ cups white sugar
Directions
- In a medium bowl, combine the shredded coconut and chopped pecans. Set aside.
- In a medium saucepan over medium-high heat (190°C / 375°F), combine the sugar, evaporated milk, corn syrup, and butter. Stir constantly until the mixture comes to a full rolling boil.
- Once boiling, continue to cook and stir for exactly 3 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract, then add the coconut and pecan mixture.
- Stir off the heat for about 4 minutes, until the mixture begins to cool slightly and thicken.
- Drop large spoonfuls of the mixture onto wax paper or foil.
- Let the cookies cool and harden completely, about 1 to 1½ hours, before serving.
Cooking Notes
- Stir constantly while boiling to prevent scorching.
- Letting the mixture cool slightly before scooping helps the cookies hold their shape.
- Store finished cookies in an airtight container at room temperature or refrigerated.
Nutrition
Estimated Nutrition per Serving
- Calories: 240 kcal
- Fat: 16 g
- Carb: 24 g
- Protein: 3 g
Yields: About 20 cookies
Recipe Science
These cookies are essentially a soft-set praline candy. Boiling the sugar, milk, butter, and corn syrup drives off excess water while dissolving the sugar completely, creating a stable syrup. Corn syrup helps prevent crystallization, ensuring the cookies set smoothly instead of turning grainy.
As the mixture cools, fats from the butter and pecans solidify slightly, while the sugar thickens enough to hold everything together. Stirring after removing from heat introduces air and lowers the temperature gradually, which is key for proper texture.
From a dietary standpoint, added sugars exceed 20 percent of FDA daily values per cookie. These are best enjoyed as an occasional treat rather than an everyday dessert.
Why You’ll Love This Recipe
- No Oven Needed: Perfect for warm weather baking.
- Quick and Easy: Ready to set in minutes.
- Classic Southern Flavor: Like a praline in cookie form.
- Great for Gifting: Travels well and looks beautiful.
FAQ
- Do I need to toast the pecans?
Not required, but toasting enhances flavor. - Why didn’t my cookies set?
The mixture may not have boiled long enough. - Can I use unsweetened coconut?
Yes, but the cookies will be less sweet. - How long do they keep?
Up to 5 days stored airtight.
Conclusion
These no bake coconut pecan praline cookies are sweet, simple, and incredibly satisfying, especially when you need a dessert without turning on the oven. Don’t stress perfection; just enjoy the process and the results. Do you like your praline treats softer or more firm once they set?
