No-Bake Coconut Pecan Praline Cookies: Sweet, Chewy, and Irresistibly Easy

These No-Bake Coconut Pecan Praline Cookies are a delicious blend of buttery caramel, nutty pecans, and shredded coconut, all brought together in a chewy, melt-in-your-mouth cookie. With no oven required, they’re the perfect treat when I want something sweet and satisfying without turning on the stove. I love making these during the holidays or for quick weekday desserts—they’re quick, flavorful, and always a hit.

Why I Love This Recipe

I love this recipe because it takes just minutes to make and delivers big flavor with minimal effort. The combination of rich praline base, crunchy pecans, and soft coconut gives every bite the perfect balance of texture and taste. Since they’re no-bake, I don’t have to wait long to enjoy them—and cleanup is a breeze. It’s one of those recipes I turn to when I need a reliable treat in a hurry.

Ingredients

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

• Granulated sugar

• Brown sugar

• Evaporated milk

• Unsalted butter

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

• Optional: pinch of salt

Directions

1. I line a baking sheet with parchment paper and set it aside.

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

3. I bring the mixture to a boil, stirring constantly, and let it boil for about 3 minutes.

4. I remove the pan from heat and stir in vanilla, coconut, chopped pecans, and a pinch of salt if using.

5. I quickly drop spoonfuls of the mixture onto the prepared baking sheet.

6. I let the cookies cool and set at room temperature for 20–30 minutes, or until firm.

Servings and Timing

This recipe makes about 24 cookies. It takes around 10 minutes to prep and cook, plus 30 minutes to cool and set.

Variations

Sometimes I like to experiment with new twists, such as:

• Using chopped walnuts or almonds instead of pecans.

• Adding a handful of mini chocolate chips to the warm mixture for a chocolaty touch.

• Mixing in a pinch of cinnamon for a warm, spiced note.

• Using unsweetened coconut for a slightly less sweet version.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them and bring them to room temperature before serving. These cookies don’t require reheating, and they hold their texture best when kept cool and dry.

FAQs

Can I use sweetened condensed milk instead of evaporated milk?

No, I stick with evaporated milk for this recipe—condensed milk would make it too sweet and sticky.

Why didn’t my cookies set properly?

If the mixture didn’t boil long enough or wasn’t hot enough, the cookies may not firm up. I make sure to let it boil for the full 3 minutes.

Can I make these cookies ahead of time?

Yes, I often make them a day or two in advance—they actually taste even better after resting.

Are these cookies gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always check labels to be sure if needed.

Can I freeze these cookies?

Yes, I place them in a single layer with parchment between them and freeze in an airtight container for up to 1 month.

Conclusion

These No-Bake Coconut Pecan Praline Cookies are everything I want in a quick, homemade dessert—sweet, chewy, nutty, and easy to make. Whether I’m whipping them up for a party, gifting them during the holidays, or just treating myself, they always hit the spot. No oven, no stress—just pure dessert joy in every bite.