Name: No-Bake Coconut Pecan Praline Cookies
Prep time: 10 min
Cook time: 10 min
Total time: PT-487788H12M25S
Cuisine: Southern American
Ingredients: 1 cup granulated sugar; 1 cup brown sugar; 1/2 cup unsalted butter; 2/3 cup evaporated milk; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups sweetened shredded coconut; 1 1/2 cups chopped pecans

Why You’ll Love This Recipe

These cookies come together in under 30 minutes and require no baking—just mix, scoop, and let them set. They’re full of nutty, caramel-like goodness, thanks to brown sugar, butter, and evaporated milk. The combination of crunchy pecans and chewy coconut creates a texture and flavor that’s downright addictive.

Ingredients

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

Granulated sugar
Brown sugar
Unsalted butter
Evaporated milk
Vanilla extract
Salt
Sweetened shredded coconut
Chopped pecans

Directions

Line a baking sheet with parchment paper and set aside.
In a large saucepan over medium heat, combine granulated sugar, brown sugar, butter, and evaporated milk.
Bring the mixture to a boil, stirring constantly. Once boiling, continue to cook for 3–4 minutes, until slightly thickened.
Remove from heat and stir in vanilla extract and salt.
Fold in shredded coconut and chopped pecans until fully coated and combined.
Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet.
Allow the cookies to cool and set at room temperature for 20–30 minutes, or until firm.
Once set, store or serve immediately.

Servings and timing

Makes: About 24 cookies
Preparation time: 10 minutes
Cooking time: 10 minutes
Setting time: 20–30 minutes
Total time: 40–50 minutes

Variations

Add a splash of bourbon or maple extract for extra depth.
Use unsweetened coconut for a less sweet version.
Swap pecans for walnuts or almonds.
Drizzle with melted chocolate once set for a fancier finish.
Add a pinch of cinnamon or nutmeg for a warm spice twist.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week. Freeze cookies in a single layer for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating.

FAQs

Do I need to toast the pecans first?

Toasting brings out their flavor but is optional. For a richer nutty taste, toast them in a dry skillet or oven before using.

Can I use sweetened condensed milk instead of evaporated milk?

No, sweetened condensed milk is too thick and sweet. Stick with evaporated milk for the correct consistency.

Why didn’t my cookies set properly?

The mixture may not have boiled long enough. Be sure to cook it for 3–4 minutes after it starts boiling.

Can I use unsweetened coconut?

Yes, but the cookies will be less sweet. Adjust sugar if needed.

Can I make these cookies dairy-free?

You can try using a dairy-free butter alternative and coconut milk, but results may vary slightly in texture and flavor.

How long do these cookies take to harden?

Typically, 20–30 minutes at room temperature. You can speed it up by placing the tray in the fridge.

Can I double this recipe?

Yes, just be sure to use a large enough pot and work quickly when scooping, as the mixture sets fast.

What’s the best way to scoop the cookies?

Use a small cookie scoop or two spoons to form mounds quickly before the mixture starts to firm up.

Are these cookies gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your labels to be sure.

Can I use light brown sugar instead of dark?

Yes, but dark brown sugar gives a richer praline flavor due to the higher molasses content.

Conclusion

No-bake coconut pecan praline cookies are a quick and delightful treat full of classic Southern charm. With their sweet, nutty flavor and chewy-crunchy texture, these cookies are the perfect addition to your dessert tray or anytime snack stash. They’re easy to make, crowd-pleasing, and guaranteed to disappear fast.