No-Bake Coconut Pecan Praline Cookies

No-bake coconut pecan praline cookies are sweet, chewy, and loaded with nutty, buttery goodness. I love how these come together in one pot—no oven, no fuss—and still deliver that rich, caramelized praline flavor with a tropical twist from the coconut. They’re perfect for when I need a quick dessert or snack that feels indulgent but takes minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s fast, simple, and incredibly satisfying. The combination of brown sugar, butter, and pecans gives that classic Southern praline flavor, while shredded coconut adds chewy texture and sweetness. There’s no baking involved, which makes it perfect for hot days or busy weeks. These cookies set up quickly and store well, so I always have a batch ready when a craving hits.

Ingredients

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

• Granulated sugar

• Brown sugar

• Unsalted butter

• Evaporated milk

• Vanilla extract

• Salt

• Chopped pecans

• Sweetened shredded coconut

Directions

1. I start by lining a baking sheet with parchment paper and setting it aside.

2. In a heavy-bottomed saucepan, I combine the granulated sugar, brown sugar, butter, evaporated milk, and a pinch of salt.

3. I bring the mixture to a gentle boil over medium heat, stirring constantly.

4. I let it boil for about 3 minutes, still stirring, until it thickens slightly and takes on a glossy, caramel-like appearance.

5. I remove the pan from the heat and stir in the vanilla, chopped pecans, and shredded coconut until fully combined.

6. Using a spoon or cookie scoop, I drop spoonfuls of the mixture onto the prepared baking sheet.

7. I let them cool and set at room temperature for about 30–45 minutes, or until firm.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Cook time: 10 minutes
Set time: 30–45 minutes
Total time: About 1 hour

Variations

Sometimes I toast the pecans and coconut beforehand to bring out extra flavor. I’ve also added a pinch of cinnamon or a splash of bourbon for a deeper, richer taste. For a chocolatey version, I’ve stirred in mini chocolate chips after removing the pan from heat (letting the mixture cool slightly first so they don’t melt too much). Unsweetened coconut works if I want to reduce the overall sweetness.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If it’s particularly warm in the kitchen, I refrigerate them to keep them firm. They also freeze beautifully—I layer them between parchment in a freezer-safe container and thaw at room temperature when I’m ready to serve.

FAQs

Can I use sweetened condensed milk instead of evaporated milk?

I wouldn’t swap it directly—sweetened condensed milk is much thicker and sweeter. Evaporated milk works best for this particular texture.

Do I need a candy thermometer?

Nope. I just go by the 3-minute boil and look for the mixture to slightly thicken. Stirring constantly is the key.

Can I make these without coconut?

Yes, I’ve made a nut-only version by simply increasing the pecans. The texture changes a bit but they still taste great.

Can I make these dairy-free?

I haven’t tried it yet, but using plant-based butter and coconut milk might work. The flavor would be more coconut-forward, which could be delicious.

Why didn’t my cookies set?

Usually, that means the mixture didn’t boil long enough or hot enough. I make sure it hits a strong simmer and cooks for the full 3 minutes before removing from heat.

Conclusion

No-bake coconut pecan praline cookies are a sweet little indulgence I can make any time without turning on the oven. I love their rich, nutty flavor, soft texture, and how quickly they come together. Whether I’m gifting them, serving them at a gathering, or sneaking one straight from the counter, they never last long in my kitchen.

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