No Bake Pecan Coconut Praline Cookies
Easy Homemade No Bake Pecan Coconut Praline Cookies (Traditional + Healthy Swaps)
No Bake Pecan Coconut Praline Cookies are my go-to crowd-pleaser when I want something sweet, crunchy, and nostalgic without turning on the oven. These no-fuss treats bring together toasted pecans, flaky coconut, and a sticky praline coating for a cookie that feels traditional but comes together in under an hour.
I first learned this recipe from my grandmother on a rainy Sunday—the house smelled like caramel and toasted nutmeg while we dunked buttered toast and chatted. These cookies are perfect for holiday cookie platters, a Sunday family meal dessert, weeknight treats with tea, church bake sales, or as a simple homemade gift. They’re easy to make, transport well, and always spark a little bit of warm, sweet memory.
🧂 Ingredients:
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk (see vegan swap below)
- 1/2 cup light corn syrup (or golden syrup / maple syrup for variation)
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 to 2 1/2 cups chopped pecans, toasted (about 10–12 oz)
- 2 1/2 cups grated sweetened or unsweetened coconut (toasted if you like extra flavor)
- Pinch of fine sea salt (optional — balances sweetness)
Optional add-ins:
- 1/4 teaspoon ground cinnamon or a pinch of nutmeg
- 2 tablespoons finely chopped dark chocolate (stir in or drizzle on top)
👩🍳 Directions:
- Line two baking sheets with wax paper or parchment and set aside. If you have a silicone scoop or small cookie scoop, lay it out for even mounds.
- Toast pecans (optional but recommended): spread chopped pecans on a sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant. Let cool. (Or toast in a dry skillet over medium heat 3–4 minutes.)
- Set the toasted pecans, coconut, and vanilla aside in a large mixing bowl so they’re ready when the sugar mixture is done.
- In a heavy-bottomed saucepan, combine sugar, evaporated milk, corn syrup, butter, and a pinch of salt. Use medium heat and a sturdy spatula.
- Stir until the sugar dissolves, then bring the mixture to a rolling boil. Once it hits a full rolling boil, set a timer and boil for 3 minutes, stirring constantly to avoid scorching. (Tip: a candy thermometer isn’t required, but if you use one, you’re aiming for around the soft-ball stage—roughly 235–240°F—if you want extra accuracy.)
- Remove the pan from heat immediately after boiling 3 minutes. Add vanilla, then quickly stir in the toasted pecans and coconut. Keep stirring vigorously for about 3–5 minutes until the mixture thickens slightly and becomes glossy and cohesive.
- Working quickly (the mixture sets fast), drop tablespoonfuls onto the prepared wax/parchment paper. Use a small scoop for uniform cookies and flatten slightly with the back of a spoon if you prefer a flatter cookie.
- Let cookies cool and set for about 20–30 minutes at room temperature. They’ll firm up as they cool.
- Once set, peel off the parchment and transfer cookies to an airtight container. Enjoy!
Total active time: about 25–35 minutes. Cooling/set time: 20–30 minutes.
💡 Tips & Variations:
- For perfectly even cookies, use a medium cookie scoop (1–1.5 tbsp) and a nonstick silicone scoop.
- Toasting the pecans and coconut deepens flavor—don’t skip if you can help it.
- Test set: drop a tiny bit of hot mixture into a small bowl of cold water — if it forms a soft ball, it’s ready.
- Add a pinch of sea salt on top while still warm for salted praline clusters.
- Chocolate lovers: drizzle melted dark chocolate over cooled cookies for a decadent finish.
- Tall or flat cookies: scoop and leave round for cluster-style, or flatten slightly while warm for classic cookie shape.
Healthy swaps / dietary variations:
- Vegan: Replace evaporated milk with full-fat coconut milk (shake well) and use vegan butter. Swap corn syrup for brown rice syrup or a 1:1 maple syrup + a tablespoon of lemon juice to help set—note texture may be a touch different and may need a slightly longer boil.
- Gluten-free: This recipe is naturally gluten-free — just confirm your coconut and other packaged ingredients are certified GF if cross-contamination is a concern.
- Lower-sugar / low-carb: Use allulose or a confectionery blend designed for boiling candies (some sugar alcohols don’t caramelize the same; proceed with caution and test). You may need recipes specifically tested for low-carb sweeteners to match texture.
- Nut-free: Substitute sunflower seeds or roasted pepitas for pecans for a nut-free version. Toast them first for best flavor.
- Protein-boost: Stir in 1–2 tablespoons unflavored protein powder after removing from heat; texture will change slightly but adds a protein lift.
Serving ideas:
- Arrange on a cookie platter with assorted holiday cookies.
- Pair with strong coffee, chai, or black tea.
- Wrap in cellophane with ribbon for neighbor gifts or bake sales.
- Crumble over vanilla ice cream as a praline crunch topping.
Storage:
- Store in an airtight container at room temperature for up to 1 week.
- Refrigerate up to 2 weeks (they can firm up more — bring to room temp before serving).
- Freeze in a single layer on a sheet tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature 30–60 minutes before serving. Layer cookies with parchment to prevent sticking.
Health & Lifestyle Tie-in:
Pecans are rich in heart-healthy monounsaturated fats, fiber, antioxidants, and minerals like magnesium — small indulgences like these can be part of a balanced lifestyle when enjoyed in moderation. Choosing toasted unsweetened coconut and increasing nut ratio slightly adds fiber and healthy fats, which can help you feel satisfied with smaller portions. Eating well now can contribute to long-term health — and planning simple homemade treats helps you avoid processed sweets and their hidden additives (which can save money on health costs down the line).
Shop my favorites (affiliate): heavy-bottomed saucepan, silicone cookie scoop, parchment paper, and a quality cooling rack are the tools I reach for most when making these. If you buy through my links, I may earn a small commission at no extra cost to you — it helps support the blog and keeps recipes coming!
❤️ Conclusion:
If you make these No Bake Pecan Coconut Praline Cookies, please tell me how they turned out — leave a comment, rate the recipe, or tag me on Instagram so I can see your beautiful batches. I love seeing your kitchen wins and family favorites come to life. Happy baking (or rather, no-baking)!
No Bake Pecan Coconut Praline Cookies
Ingredients
Method
- Line two baking sheets with wax paper or parchment.
- Toast pecans in a 350°F (175°C) oven for 6–8 minutes until fragrant, or in a dry skillet over medium heat for 3–4 minutes.
- Set the toasted pecans, coconut, and vanilla aside in a large mixing bowl.
- In a heavy-bottomed saucepan, combine sugar, evaporated milk, corn syrup, butter, and a pinch of salt.
- Stir over medium heat until the sugar dissolves, then bring the mixture to a rolling boil.
- Boil for 3 minutes, stirring constantly to avoid scorching.
- Remove from heat and stir in vanilla, then quickly mix in the toasted pecans and coconut.
- Keep stirring for 3–5 minutes until the mixture thickens slightly and becomes glossy.
- Drop tablespoonfuls onto the prepared wax/parchment paper and flatten slightly with a spoon if desired.
- Let cookies cool and set for about 20–30 minutes.
- Once set, peel off the parchment and transfer cookies to an airtight container.
