No-Bake Coconut Pecan Praline Cookies

A Southern-style treat that’s sweet, chewy, crunchy, and completely irresistible—with no oven required.

No-bake desserts have always held a special place in the world of quick, crowd-pleasing treats. Among them, Coconut Pecan Praline Cookies shine bright for their nostalgic flavor, easy prep, and cozy Southern charm. These cookies are a delightful blend of caramelized brown sugar, creamy butter, and nutty coconut goodness—all enveloped in a praline-like shell that melts in your mouth. The best part? You don’t even need to turn on your oven.

Whether you’re prepping for a bake sale, hosting a family gathering, or simply craving a homemade sweet with minimal effort, this recipe is your new go-to. Let’s explore how to craft these beautiful no-bake cookies from scratch, with all the care and flavor they deserve.

What Makes These Cookies Special?

These praline-style cookies are like the best parts of candy and cookies combined. They feature:

A buttery caramel base thanks to the mix of sugar, butter, and evaporated milk.
Crunchy, toasted pecans to add a nutty richness.
Sweetened shredded coconut for chewy texture and tropical flair.
No oven required, just a stovetop and a bit of patience while they set.

Ingredients (US Cup Measurements)

Here’s everything you need to make around 24 cookies:

2½ cups granulated sugar
½ cup evaporated milk
½ cup corn syrup
½ cup unsalted butter (1 stick)
1 teaspoon vanilla extract
2 cups chopped pecans
2½ cups sweetened shredded coconut

These ingredients are common in most pantries and deliver big on flavor, especially when combined into the caramel-like base that binds the cookies together.

Step-by-Step Instructions

Step 1: Prepare Your Baking Surface

Before cooking, prep your cookie surface to make life easier later.

Line a large baking sheet with parchment paper or a silicone baking mat.
This will prevent sticking and make clean-up a breeze. Set it aside.

Step 2: Make the Caramel Syrup Base

This is where the cookie gets its “praline” flavor and texture.

In a large saucepan, combine:
- 2½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- ½ cup (1 stick) butter
Set the saucepan over medium heat and stir continuously.
Tip: Stirring helps prevent scorching or crystallization. Use a heat-safe silicone or wooden spoon for best results.

Step 3: Let It Boil and Thicken

This is where the magic happens.

Once the mixture starts to boil, set a timer for 3 minutes.
Continue stirring constantly as it thickens slightly and turns a golden caramel color.
The mixture should bubble gently, not too aggressively.
Pro tip: You’re looking for the soft-ball stage in candy-making terms—around 235°F to 240°F on a thermometer (optional).

Step 4: Add the Flavor and Texture

Once the syrup is thickened and golden, it’s time to add the stars of the show.

Remove the pan from heat.
Quickly stir in:
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 2½ cups sweetened shredded coconut
Mix thoroughly to ensure everything is coated in the sticky, delicious syrup.

Step 5: Drop the Cookies

Time is of the essence—this mixture starts to harden fast.

Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto your prepared baking sheet.
Leave space between cookies—they spread slightly as they cool.
You should end up with about 24 cookies.

Step 6: Let Them Set

Allow the cookies to set up and harden.

Leave them at room temperature for 30–45 minutes, or until they are firm to the touch.
If your kitchen is warm or humid, pop them in the fridge for 10–15 minutes to help speed things up.

Prep Time & Nutrition

Prep Time: 10 minutes
Cook Time: 5 minutes
Cool Time: 30–45 minutes
Total Time: 15 minutes active + 30–45 minutes rest
Yield: ~24 cookies
Calories per cookie: Approx. 220 kcal

Note: Calorie count can vary based on specific ingredients (e.g., sweetened vs. unsweetened coconut or size of each cookie).

Tips for Cookie Success

Work Fast: Once off heat, the mixture starts to harden quickly. Have your ingredients and baking sheet ready before starting.
Use Toasted Pecans: For deeper, nuttier flavor, toast the pecans in a dry skillet for 3–4 minutes before adding.
Avoid Overcooking: Don’t boil for too long. This can make the cookies too hard or grainy. Stick to 3 minutes.
Humidity Alert: High humidity can affect setting. If needed, place cookies in the fridge to firm up faster.
Add Sea Salt: A small sprinkle of flaky sea salt on top gives a beautiful sweet-and-salty contrast.
Storage: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freezing Option: Freeze individual cookies on a baking sheet, then store in a freezer bag. Defrost at room temp.

Ingredient Substitutions & Additions

Want to mix things up or adapt the recipe to suit your pantry or dietary needs? Try these swaps:

Coconut: Use unsweetened shredded coconut for less sweetness, or try toasted coconut for a deeper flavor.
Pecans: Substitute with chopped walnuts, almonds, or even sunflower seeds for a nut-free version.
Corn Syrup: Maple syrup or honey can work in a pinch but may slightly alter the texture.
Evaporated Milk: Substitute with half-and-half or heavy cream—but watch carefully to avoid curdling.

How to Make These Cookies with Kids

This recipe is perfect for family baking sessions because there’s no oven involved. Just be sure to:

Let adults handle the stovetop portion.
Have kids help with measuring ingredients, mixing, and scooping onto the tray.
Encourage them to create fun cookie shapes or even press the tops gently with a fork.

Make-Ahead & Storage Tips

If you want to prep these for an event or holiday:

Make ahead: These cookies stay fresh for up to 5 days, so you can prepare them several days in advance.
Double batch: Easily scale this recipe—just be sure to stir well and have extra baking trays ready.
Holiday tip: Package them in festive tins with parchment layers for a quick DIY holiday gift.

Serving Suggestions

With coffee or tea: These are perfect with your morning brew.
On a dessert tray: Pair with chocolate fudge, truffles, or sugar cookies for a sweet platter.
Crumbled on ice cream: Add pieces of these praline cookies as a topping for vanilla ice cream.

Final Thoughts

These No-Bake Coconut Pecan Praline Cookies are a nostalgic, Southern-inspired treat that requires almost no effort but delivers huge flavor. Whether you’re baking for guests, gifting treats, or just craving a homemade dessert on a hot day, this recipe will not disappoint.

It’s the kind of recipe you’ll return to again and again—easy, reliable, and endlessly satisfying. One batch, and you’ll understand why no-bake doesn’t mean no wow.