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No Bake Pecan Coconut Praline Cookies

These no-bake cookies combine toasted pecans, flaky coconut, and a sticky praline coating, making them a nostalgic sweet treat perfect for any occasion.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups granulated sugar
  • 0.5 cups evaporated milk Can be replaced with full-fat coconut milk for vegan option.
  • 0.5 cups light corn syrup Can substitute with golden syrup or maple syrup.
  • 0.5 cups unsalted butter Use vegan butter for a dairy-free option.
  • 1 teaspoon vanilla extract
  • 2 to 2.5 cups chopped pecans, toasted (about 10–12 oz)
  • 2.5 cups grated sweetened or unsweetened coconut Toast for extra flavor if desired.
  • 1 pinch fine sea salt Optional — balances sweetness.
Optional Add-ins
  • 0.25 teaspoon ground cinnamon Or a pinch of nutmeg.
  • 2 tablespoons finely chopped dark chocolate Stir in or drizzle on top.

Method
 

Preparation
  1. Line two baking sheets with wax paper or parchment.
  2. 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.
  3. Set the toasted pecans, coconut, and vanilla aside in a large mixing bowl.
Cooking
  1. In a heavy-bottomed saucepan, combine sugar, evaporated milk, corn syrup, butter, and a pinch of salt.
  2. Stir over medium heat until the sugar dissolves, then bring the mixture to a rolling boil.
  3. Boil for 3 minutes, stirring constantly to avoid scorching.
  4. Remove from heat and stir in vanilla, then quickly mix in the toasted pecans and coconut.
  5. Keep stirring for 3–5 minutes until the mixture thickens slightly and becomes glossy.
  6. Drop tablespoonfuls onto the prepared wax/parchment paper and flatten slightly with a spoon if desired.
  7. Let cookies cool and set for about 20–30 minutes.
  8. Once set, peel off the parchment and transfer cookies to an airtight container.

Notes

For even cookies, use a medium cookie scoop (1–1.5 tbsp). To test set, drop a small amount into cold water; if it forms a soft ball, it's ready. Optional: sprinkle with sea salt on top while warm.