Get ready to indulge in Southern charm with these No-Bake Coconut Pecan Praline Cookies! If you’ve ever found yourself craving the caramel richness of pralines but just can’t bear to turn on the oven, this recipe is going to become your new go-to. Imagine chewy, coconut-studded drops loaded with buttery toasted pecans, all brought together in one delightful bite. With an irresistible mix of creamy, crunchy, and sweet, these no-bake cookies are a breeze to whip up and perfect for sharing (or stashing away for yourself!).
Ingredients You’ll Need
The joy of No-Bake Coconut Pecan Praline Cookies is how a handful of humble staples can create a treat so show-stopping. Every ingredient here plays a key role, delivering creaminess, crunch, sweetness, or that signature praline aroma — nothing fancy required, yet the results taste like you worked all day.
- Granulated sugar (2 ½ cups): Provides the sweet base and helps the praline mixture set for just the right bite.
- Unsalted butter (½ cup): Adds richness and that melt-in-your-mouth quality everyone loves in pralines.
- Evaporated milk (½ cup): Creates a creamy, slightly caramelized flavor you can’t get with regular milk.
- Vanilla extract (1 teaspoon): Enhances all the flavors, giving warmth and depth to every bite.
- Sweetened shredded coconut (2 cups): The tropical twist, adding chewiness and a lovely texture.
- Chopped pecans (2 cups): The star of the show! Their buttery crunch makes every cookie special — toasting them takes it to the next level.
- Salt (¼ teaspoon): Just a pinch brings out the sweet and nutty flavors beautifully.
How to Make No-Bake Coconut Pecan Praline Cookies
Step 1: Prepare Your Baking Sheet
Start by lining a baking sheet with parchment paper and setting it aside within arm’s reach. You’ll want to move quickly once the cookie mixture is ready, and having your sheet prepped makes scooping the cookies a snap — plus, cleanup will be a breeze!
Step 2: Cook the Praline Base
In a large saucepan over medium heat, combine the granulated sugar, unsalted butter, evaporated milk, and salt. Stir everything together with a wooden spoon or heat-resistant spatula. The butter will melt as you go, bringing all the ingredients into a luscious, smooth mixture.
Step 3: Bring to a Boil and Time It
Once everything is melted and unified, increase the heat slightly and let the mixture come to a full, rolling boil. Now here’s the key: let it boil for exactly 3 minutes, continuing to stir regularly. This step is crucial for that praline magic — too little time, and your cookies might stay sticky; too much, and they’ll turn grainy.
Step 4: Add the Flavor and Texture
Remove the saucepan from heat immediately after 3 minutes. Stir in the vanilla extract for that heavenly aroma, then fold in the sweetened shredded coconut and chopped pecans. Mix well until everything is evenly coated in the sweet, creamy praline base. The aroma at this point is pure temptation!
Step 5: Shape and Cool the Cookies
Using a spoon or a cookie scoop, quickly drop heaping tablespoons of the mixture onto your prepared baking sheet. No need for perfection — rustic, freeform shapes are part of their charm. Let the cookies cool at room temperature for about 30 to 45 minutes, or until they’re set and easy to pick up.
How to Serve No-Bake Coconut Pecan Praline Cookies
Garnishes
These cookies are dazzling straight off the tray, but if you want extra pizzazz, try sprinkling a pinch of flaky salt, a drizzle of melted chocolate, or even a dusting of toasted coconut flakes over the tops while they’re still warm. Little touches can make your No-Bake Coconut Pecan Praline Cookies feel even more festive!
Side Dishes
Believe it or not, these cookies are happy on their own but truly shine next to a scoop of vanilla or coconut ice cream, a bowl of fresh, juicy berries, or even a steaming mug of strong coffee. They make an indulgent finish to a Southern-inspired meal or a sweet bite with afternoon tea.
Creative Ways to Present
Stack your No-Bake Coconut Pecan Praline Cookies in a pretty tin lined with parchment for gifting, or arrange them in mini cupcake liners for a party-ready look. For special occasions, serve them on tiered dessert stands alongside other bite-sized treats. They’re so beautiful that they double as edible décor!
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled and set, store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them ideal for snacking or packing into lunchboxes. Be sure to separate layers with parchment paper to prevent sticking!
Freezing
For longer storage, place the cookies in a single layer on a tray to freeze them briefly, then transfer into a freezer-safe bag or container. They’ll keep their delightful texture for up to three months. Let them thaw at room temperature before serving, and they’re just as irresistible as day one.
Reheating
No reheating is required for these treats, but if you prefer a slightly softer praline texture, leave the cookies out at room temperature for 10 minutes after removing them from the fridge or freezer. Microwaving isn’t recommended, as it can affect the set and texture.
FAQs
Why didn’t my No-Bake Coconut Pecan Praline Cookies set properly?
The key is all in the boiling time — make sure the mixture boils at a full, rolling boil for the full 3 minutes. If undercooked, the cookies may stay too soft or sticky. Using a timer guarantees perfect praline consistency every time!
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut works well if you prefer your cookies less sweet or want a purer coconut flavor. The cookies will be slightly less chewy, but still delicious.
Are No-Bake Coconut Pecan Praline Cookies gluten-free?
Yes! This recipe contains no flour or gluten-containing ingredients, making these a great gluten-free dessert for parties or anyone avoiding wheat.
Can I make No-Bake Coconut Pecan Praline Cookies without pecans?
If you’re avoiding nuts or just don’t care for pecans, you can substitute with other nuts like walnuts or even use sunflower seeds for a nut-free version. Keep in mind, the classic flavor comes from pecans, so substitutions will create a different twist!
How do I toast pecans for this recipe?
To boost the nutty flavor, spread chopped pecans on a baking sheet and bake at 350°F for 7–8 minutes, stirring once, until fragrant and golden. Let them cool before stirring into your praline base for that extra depth and crunch.
Final Thoughts
If you love simple, crowd-pleasing treats, these No-Bake Coconut Pecan Praline Cookies are destined for your favorites list. With their easy prep, addictive flavor, and stunning presentation, they’re a little taste of Southern hospitality in every bite. Give them a try — I promise you’ll want to keep a batch on hand for every celebration, or just because!
Print
No-Bake Coconut Pecan Praline Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus cooling)
- Yield: 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the sweet and nutty flavors of these No-Bake Coconut Pecan Praline Cookies. A Southern-inspired treat that’s quick to make and perfect for satisfying your dessert cravings.
Ingredients
For the Cookies:
- 2 ½ cups granulated sugar
- ½ cup unsalted butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 2 cups chopped pecans
- 1/4 teaspoon salt
Instructions
- Prepare the Mixture: Line a baking sheet with parchment paper. In a saucepan, combine sugar, butter, evaporated milk, and salt over medium heat. Boil for 3 minutes, stirring often. Remove from heat.
- Add Flavors: Stir in vanilla extract, coconut, and pecans until well mixed.
- Form Cookies: Drop spoonfuls of the mixture onto the baking sheet. Let cool for 30–45 minutes.
- Enjoy: Store in an airtight container once set.
Notes
- Boil the mixture for 3 minutes for proper setting.
- Toast pecans for a richer taste.
- Substitute half the coconut with quick oats for added texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
