No-Bake Pecan Coconut Praline Cookies

Save this recipe on:

Golden, glossy, and just a little rustic around the edges, these No-Bake Pecan Coconut Praline Cookies are a dreamy southern-style treat with a nutty twist. They’re rich with buttery caramel flavor, speckled with toasted coconut, and crowned with crunchy pecans. Perfect for those moments when you crave homemade indulgence but don’t want to turn on the oven.

These cookies come together quickly on the stovetop and firm up beautifully as they cool. Each bite delivers sweet, chewy, and slightly crisp textures all at once. Whether you’re whipping up a batch for holiday gifting or an easy weeknight dessert, these praline cookies strike that ideal balance between effortless and decadent.

---

Ingredients for this No-Bake Pecan Coconut Praline Cookies

• 1 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1/2 cup unsalted butter
• 1/2 cup evaporated milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups quick oats
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans (plus extra halves for topping)

---

Step 1: Prepare Your Workspace

Line two baking sheets with parchment paper and set aside. Measure all your ingredients before starting since the cooking process moves quickly.

Step 2: Cook the Sugar Mixture

In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, evaporated milk, and salt. Stir continuously until the mixture begins to boil.

Step 3: Boil to Set

Allow the mixture to boil for about 3 minutes, stirring frequently. This helps the pralines set correctly without becoming too soft or grainy.

Step 4: Remove and Add Flavors

Take the saucepan off the heat. Stir in the vanilla extract, quick oats, shredded coconut, and chopped pecans until fully combined.

Step 5: Shape the Cookies

Using a spoon or cookie scoop, drop spoonfuls of the mixture onto your prepared baking sheets. Slightly flatten the tops and gently press a pecan half on each if desired.

Step 6: Let Cool and Set

Allow the cookies to cool at room temperature for at least 30 minutes, or until firm to the touch. For faster setting, you can place the trays in the refrigerator.

---

Frequently Asked Questions

How firm do these cookies get?

They firm up nicely once cooled, especially if placed in the fridge. They hold their shape but retain a chewy, praline-like texture.

Can I substitute the quick oats with rolled oats?

Yes, but the texture will be chewier and more rustic. You may need to cook the mixture a bit longer to compensate.

Do I have to use sweetened coconut?

No, unsweetened shredded coconut works fine, though the cookies may be slightly less sweet. Adjust the sugar if needed.

What can I use instead of evaporated milk?

Half-and-half or heavy cream can substitute in a pinch, though the texture might vary slightly.

Can I toast the pecans first?

Absolutely! Toasting enhances their flavor and adds a pleasant crunch.

Why did my cookies not set properly?

They likely didn’t boil long enough. Be sure the sugar mixture reaches a rolling boil and cook for a full 3 minutes.

---

Print

Save this recipe on: