When you’re craving something sweet, nutty, and a little bit old-fashioned, these No-Bake Pecan Coconut Praline Cookies hit the spot every time.
They combine the rich caramel flavor of classic Southern pralines with the chewy texture of no-bake cookies — loaded with toasted pecans, shredded coconut, and brown sugar goodness. Best of all? They require no oven, no mixer, and only about 15 minutes of hands-on time.
Perfect for busy days, holiday cookie trays, or last-minute dessert cravings, these cookies are buttery, satisfying, and downright addictive.
Why You’ll Love These No-Bake Pecan Coconut Praline Cookies
- No baking required — ready in minutes!
- Classic praline flavor — buttery, brown sugary, and nutty.
- Soft yet chewy texture — with plenty of crunch from pecans.
- Perfect for holidays or gifting — they store beautifully.
- Simple ingredients — everything you likely already have at home.
Why You Should Try This Recipe
This recipe delivers the essence of traditional Southern pralines — that buttery, caramelized sweetness — but in cookie form and without the hassle of candy thermometers or oven baking.
The coconut adds an extra layer of texture and flavor, making each bite a perfect mix of creamy, chewy, and crunchy. Whether you make them for Christmas platters, family gatherings, or a simple treat, these cookies will become an instant favorite.
Ingredients You’ll Need
- 1 ½ cups pecans, chopped
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup brown sugar (light or dark, packed)
- ¼ cup unsalted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
How to Make No-Bake Pecan Coconut Praline Cookies (Step by Step)
Step 1: Toast the pecans (optional but recommended)
In a dry skillet over medium heat, toast the chopped pecans for 3–4 minutes until fragrant. Set aside.
Step 2: Prepare a baking surface
Line a baking sheet or countertop with parchment paper or wax paper for cooling.
Step 3: Cook the caramel mixture
In a medium saucepan, combine brown sugar, butter, and milk. Bring to a gentle boil over medium heat, stirring constantly. Let it boil for 2 minutes, then remove from heat.
Step 4: Add flavor and mix-ins
Stir in vanilla extract, toasted pecans, and shredded coconut. Mix well to combine.
Step 5: Add powdered sugar
Gradually stir in the powdered sugar until the mixture thickens and comes together like cookie dough.
Step 6: Shape the cookies
Drop spoonfuls of the mixture onto parchment paper. Flatten slightly if desired.
Step 7: Cool and enjoy
Let cookies cool at room temperature for 30–45 minutes, until firm and set.
Tips for the Best No-Bake Pecan Coconut Praline Cookies
- Don’t overboil the mixture — it can turn grainy.
- Use fresh pecans — stale nuts can affect the flavor.
- Toast the nuts — brings out a deeper, nuttier flavor.
- Work quickly — the mixture firms up fast as it cools.
- Use real butter — for rich, authentic praline flavor.
- Add powdered sugar gradually — too much at once can make it dry.
- Use parchment or wax paper — prevents sticking.
- Stir constantly while cooking — avoids scorching.
- Adjust sweetness — reduce powdered sugar slightly if using sweetened coconut.
- Let them cool fully — they’ll firm up as they sit.
Variations & Substitutions
- Add Chocolate: Mix in mini chocolate chips or drizzle with melted chocolate.
- Spiced Version: Add a pinch of cinnamon or nutmeg.
- Nut Swap: Use walnuts, almonds, or cashews instead of pecans.
- Extra Coconut: Add 2 tablespoons more for extra chew.
- Vegan Option: Use plant-based butter and non-dairy milk.
- Salted Caramel Touch: Sprinkle flaky sea salt over the tops before cooling.
- Maple Twist: Substitute maple syrup for half the brown sugar.
- Crunchier Texture: Add crushed graham crackers or cornflakes.
- Holiday Flair: Add a few dried cranberries or chopped dates.
- Gluten-Free: Naturally gluten-free — just check your ingredients.
What to Serve With No-Bake Pecan Coconut Praline Cookies
- Hot coffee or espresso — balances the sweetness.
- Vanilla ice cream — crumble cookies over the top.
- Hot chocolate or chai latte — cozy holiday pairing.
- Dessert platter — mix with fudge, truffles, and caramels.
- Gift boxes — wrap in wax paper or place in tins for gifting.
Storage & Reheating Tips
To Store:
Keep in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
To Freeze:
Freeze for up to 3 months in a sealed container with parchment between layers.
To Serve:
Allow to come to room temperature before serving for the best chewy texture.
Recipe FAQs
Do these cookies need to be refrigerated?
No — they set perfectly at room temperature, but you can chill them to firm up faster.
Can I make these without coconut?
Yes — replace it with oats or extra pecans for texture.
Can I use dark brown sugar?
Absolutely — it adds deeper caramel notes.
Why are my cookies sticky?
They may not have boiled long enough or cooled completely.
Can I use sweetened condensed milk instead of milk?
No — it will make the cookies overly sweet and too soft.
Can I double the recipe?
Yes, but work quickly since the mixture sets fast.
Can I use almond extract instead of vanilla?
Yes — it adds a lovely nutty twist.
Can I make them vegan?
Yes — use coconut oil or vegan butter and dairy-free milk.
How do I make them more firm?
Add a bit more powdered sugar while the mixture is still warm.
Can I color or decorate them?
Sure! Drizzle with white chocolate or sprinkle crushed pecans on top before cooling.
Final Thoughts
These No-Bake Pecan Coconut Praline Cookies are proof that amazing desserts don’t need an oven. Each bite delivers that signature praline flavor — buttery, brown sugary, and nutty — with a chewy coconut texture that keeps you coming back for more.
They’re quick, foolproof, and perfect for holiday baking (or no-baking!) when you want something delicious without the fuss. Keep a batch on hand for coffee breaks, gift boxes, or those late-night sweet cravings — they’ll disappear fast!