No-Bake Coconut Pecan Praline Cookies

Why You’ll Love This Recipe

This recipe is perfect when you want a decadent dessert without turning on the oven. The combination of coconut and pecans adds great texture and depth, while the buttery brown sugar sauce creates a sticky, irresistible praline coating. Plus, it’s fast to make and great for sharing or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups shredded coconut
• 1 cup pecans, chopped
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Directions

1. In a large saucepan, combine the unsalted butter, brown sugar, sweetened condensed milk, salt, and cinnamon (if using). Cook over medium heat, stirring constantly until the mixture comes to a gentle boil.
2. Allow the mixture to boil for about 2-3 minutes, stirring frequently to prevent burning. Remove from heat.
3. Stir in the vanilla extract, shredded coconut, and chopped pecans until fully combined.
4. Using a spoon, drop spoonfuls of the mixture onto parchment paper or a silicone baking mat.
5. Let the cookies cool and set at room temperature for at least 1 hour until firm.
6. Store in an airtight container once cooled.

Servings and Timing

Serves: About 20 cookies
Preparation Time: 15 minutes
Cooling Time: 1 hour

Variations

• Substitute walnuts or almonds for pecans if preferred.
• Add mini chocolate chips to the mixture before dropping cookies for a chocolatey twist.
• Use unsweetened shredded coconut for a less sweet version.
• Add a pinch of cayenne pepper or chili powder for a spicy kick.
• Drizzle melted dark chocolate over cooled cookies for extra indulgence.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. They do not require reheating but can be chilled for a firmer texture. Avoid storing in humid environments to prevent stickiness.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut has more moisture and may change the texture; shredded, dried coconut is preferred for these cookies.

Are these cookies gluten-free?

Yes, these cookies contain no flour and are naturally gluten-free.

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the additional salt in the recipe to avoid over-salting.

How can I make these cookies vegan?

Substitute butter with a plant-based margarine and use a vegan sweetened condensed milk alternative.

Will the cookies stick together if not cooked long enough?

Yes, cooking the sugar mixture until it reaches a gentle boil and thickens is crucial for proper setting.

Can I double the recipe?

Yes, just double all the ingredients and cook in a larger pan to avoid overcrowding.

How do I store leftover cookies?

Keep them in an airtight container at room temperature or refrigerate if you prefer a firmer texture.

Can I freeze these cookies?

Yes, freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Can I add other nuts or seeds?

Yes, feel free to mix in other nuts like walnuts or seeds like pumpkin seeds for variation.

How long do these cookies keep?

They are best consumed within 5 days but can last up to a week if stored properly.

Conclusion

No-Bake Coconut Pecan Praline Cookies are a delicious, easy-to-make treat perfect for any time you crave something sweet and nutty. With minimal ingredients and no baking required, they’re a fantastic recipe to keep on hand for quick desserts, snacks, or holiday treats. Their rich praline flavor combined with coconut and pecan crunch will surely make them a favorite in your cookie collection.

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