Looking for a quick, indulgent treat that combines sweet, crunchy, and creamy all in one? These No Bake Pecan Coconut Praline Cookies are the perfect way to satisfy your sweet tooth without turning on the oven!

Imagine a mixture of toasted pecans, coconut, and rich praline flavors, all melded together in a simple, no-bake cookie. The chewy texture combined with the crunch of pecans creates a mouthwatering bite every time.

These cookies are the ultimate easy treat for when you’re craving something sweet, but don’t have time to bake. They come together in no time and are guaranteed to be a hit at any gathering or as a special snack for yourself!

Ready to make these delicious, no-bake treats? Let’s whip up these Pecan Coconut Praline Cookies and enjoy a sweet, crunchy dessert today!

Why You’ll Love This Recipe

No Oven Needed: Great for hot days or busy weeks when you don’t want to turn on the oven.
Southern Flavor in Every Bite: The brown sugar, butter, and pecan combo gives it that classic praline richness.
Easy, Fast, and Foolproof: Made with basic ingredients in under 30 minutes, with minimal effort.
Perfect for Sharing: Great for gifting, bake sales, or cookie exchanges. They hold up well and pack easily.
Naturally Gluten-Free: These cookies are flourless and made with simple whole ingredients.

What You Need to Know Before You Start

Prep Time & Cook Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings:
Makes about 24 medium-sized cookies, enough for 10–12 people to enjoy a couple each.

Difficulty:
Beginner-friendly. No baking skills needed—just follow the steps carefully for best texture.

Required Kitchen Tools

Medium or large heavy-bottomed saucepan
Silicone or wooden spoon
Cookie scoop or two spoons
Parchment paper or silicone baking mat
Cooling rack (optional)

Ingredients for No Bake Pecan Coconut Praline Cookies

Here’s everything you’ll need to make these rich, nutty, chewy cookies (exact amounts in recipe card below):

Granulated Sugar: Gives the cookies their signature praline sweetness and texture.
Light Corn Syrup: Helps hold the cookies together and adds smooth, glossy chew.
Evaporated Milk: Adds creaminess and helps form the candy-like texture without actual cream.
Shredded Coconut: Use sweetened coconut flakes for chewy, toasty contrast.
Chopped Pecans: Toasted pecans add crunch, depth, and buttery flavor.
Vanilla Extract: Enhances the flavor and balances the sweetness.
Butter: Gives body, richness, and praline-style depth.
Salt: Just a pinch sharpens all the flavors.

Variations for No Bake Pecan Coconut Praline Cookies

Add Chocolate Chips: Stir in ½ cup mini chocolate chips after mixture cools slightly for a chocolatey twist.
Use Maple Syrup: Replace corn syrup with maple syrup for a more natural sweetener and earthy flavor.
Swap Pecans: Try chopped almonds or walnuts for a different nutty profile.
Make It Vegan: Use plant-based butter and coconut milk in place of butter and evaporated milk.
Add Spice: Stir in a dash of cinnamon or nutmeg for warm holiday flavor.

How to Make No Bake Pecan Coconut Praline Cookies – Step-by-Step Instructions

1. Prepare Your Workspace

Line a baking sheet or counter with parchment paper or a silicone mat. Set aside. This is where you’ll drop your cookies to set.

2. Combine Base Ingredients

In a medium saucepan over medium heat, combine sugar, corn syrup, evaporated milk, and butter. Stir gently with a silicone or wooden spoon.

3. Bring to a Boil

Let the mixture come to a full rolling boil. Stir constantly to prevent burning. Once it starts boiling, continue stirring and let it boil for 3 full minutes—this is important for setting the right texture.

4. Remove from Heat

Turn off the heat and immediately stir in the shredded coconut, chopped pecans, vanilla extract, and a pinch of salt. Mix well until everything is evenly coated.

5. Scoop the Cookies

Using a cookie scoop or two spoons, quickly drop spoonfuls of the hot mixture onto your lined surface. Work fast before it begins to harden.

6. Let Them Cool

Allow the cookies to cool completely at room temperature. They’ll firm up and take on that chewy praline texture as they set—usually within 30 minutes.

Serving and Decoration

These cookies are best served as-is, but here are a few ideas to elevate the presentation:

Drizzle with Chocolate: Once set, drizzle melted dark or white chocolate over the top.
Sprinkle Sea Salt: A tiny pinch of flaky sea salt adds balance and contrast.
Holiday Vibes: Add red and green sprinkles or edible glitter if making them for a festive event.

Serve them on a rustic wooden board or a simple white platter for a cozy homemade feel.

Storing No Bake Pecan Coconut Praline Cookies

Room Temperature: Store the cookies in an airtight container for up to 5 days. Keep them in a cool, dry place to maintain their chewy texture.
Refrigerator: If your kitchen is warm or humid, refrigerate the cookies. They’ll keep for 7–10 days but may firm up slightly—just let them sit at room temperature before serving.
Freezer-Friendly: Place the cooled cookies in a single layer in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temp before enjoying.

Tips and Tricks for Success

Don’t Overcook the Syrup: Boil exactly 3 minutes for the right texture—too short and they won’t set, too long and they’ll become too hard.
Work Quickly: After removing from heat, drop cookies fast before the mixture stiffens.
Toast the Pecans: Lightly toast pecans in a dry pan before adding for deeper flavor.
Use a Nonstick Spoon: A silicone spoon or spatula works best when mixing the hot mixture.
Make Uniform Cookies: A cookie scoop gives even sizes and cleaner shapes.

Nutrition (Per Cookie – Approximate)

Nutrient	Amount
Calories	160 kcal
Carbohydrates	22 g
Protein	1 g
Fat	8 g
Saturated Fat	3.5 g
Fiber	1 g
Sugar	18 g
Sodium	50 mg

No Bake Pecan Coconut Praline Cookies

Recipe by Jordi RocaCourse: Cookie Recipes

Servings

Prep time

minutes

Cooking time

minutes

Calories

160

kcal

Ingredients

2 cups sugar
1 cup light corn syrup
1 cup evaporated milk
1 cup shredded sweetened coconut
1 cup chopped pecans
1 tsp vanilla extract
¼ cup butter
Pinch of salt

Directions

Line a Tray: Line a baking sheet or counter with parchment paper or silicone mat.
Boil Base: In a saucepan over medium heat, combine sugar, corn syrup, evaporated milk, and butter. Stir constantly. Bring to a full boil and let it boil for exactly 3 minutes.
Mix in Remaining Ingredients: Remove from heat. Stir in coconut, pecans, vanilla, and salt. Mix quickly and thoroughly.
Drop Cookies: Use a spoon or cookie scoop to drop dollops onto the lined surface. Let cool at room temperature until set.
Serve & Store: Enjoy once firm. Store in an airtight container at room temp for up to 5 days or freeze for later.

FAQs

Can I make these without corn syrup?
Yes. You can substitute it with maple syrup or honey, though the texture may be slightly softer.

Why didn’t my cookies set?
The syrup likely didn’t boil long enough. Be sure to boil for a full 3 minutes at a rolling boil.

Can I use unsweetened coconut?
You can, but the cookies will be less sweet and may be slightly drier. Sweetened coconut gives better texture and flavor here.

Are these cookies gluten-free?
Yes, this recipe is naturally gluten-free as written.

Conclusion

These No Bake Pecan Coconut Praline Cookies have become one of my go-to treats when I want something sweet, quick, and full of Southern comfort. They bring together the cozy chew of coconut, the buttery crunch of pecans, and the creamy richness of a praline—all without turning on the oven. Whether you’re sharing them with friends or sneaking a few with your afternoon tea, they’re always a satisfying bite.

Keep a batch on hand for last-minute guests or those days when you just want dessert now. They’re simple, reliable, and honestly, a little addictive in the best way.