Name: No-Bake Pecan Coconut Praline Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 (14 oz) can sweetened condensed milk; 1/2 cup brown sugar; 1/2 cup butter; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups shredded sweetened coconut; 2 1/2 cups quick-cooking oats; 3/4 cup chopped pecans; Whole pecan halves (optional, for topping)

If you’re in the mood for something indulgent and effortless, these No-Bake Pecan Coconut Praline Cookies are the answer. With a luscious praline coating, chewy texture, and bursts of coconut and pecan crunch, they hit all the right notes. Best part? You won’t need to turn on your oven.

These cookies blend the richness of Southern-style pralines with the ease of a no-bake treat. Perfect for summer gatherings, holiday trays, or when that sweet tooth strikes, this recipe brings big flavor with minimal effort. Every bite delivers a buttery caramel vibe with toasty coconut and nutty pecans that make them simply unforgettable.

What Kind of Pecans Should I Use?

For these cookies, use halved or chopped roasted pecans. Roasted pecans deepen the flavor and add a satisfying crunch. If you prefer extra texture, go for coarsely chopped pieces. Just make sure they’re fresh to avoid any bitter notes.

Ingredients for the No-Bake Pecan Coconut Praline Cookies

Sweetened Condensed Milk: Acts as the caramel base and helps bind everything together.

Brown Sugar: Enhances that deep, toffee-like praline flavor.

Butter: Adds richness and helps form the smooth praline coating.

Vanilla Extract: A dash rounds out the flavor with warm aromatic notes.

Salt: Just a pinch to balance all the sweetness.

Shredded Coconut: Gives the cookies a chewy texture and tropical flair.

Quick-Cooking Oats: They absorb the praline mixture well and create the perfect no-bake cookie texture.

Chopped Pecans: Bring in crunch and a classic nutty contrast.

Whole Pecan Halves (optional): Use for topping if you want a decorative, bakery-style finish.

How To Make the No-Bake Pecan Coconut Praline Cookies

Step 1: Prepare Your Workspace

Line a baking sheet with parchment paper and set it aside. Measure out all your ingredients so they’re ready to go – this recipe moves quickly once the praline base is cooking.

Step 2: Cook the Praline Mixture

In a medium saucepan, combine the sweetened condensed milk, brown sugar, and butter. Set the heat to medium and stir continuously until the butter is melted and the mixture begins to bubble. Allow it to boil gently for 3-5 minutes until slightly thickened. Stir in the vanilla extract and salt.

Step 3: Mix in the Dry Ingredients

Remove the saucepan from heat. Quickly fold in the shredded coconut, oats, and chopped pecans. Stir well until everything is evenly coated with the praline mixture.

Step 4: Shape the Cookies

Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared parchment-lined tray. Flatten each slightly to form a cookie shape. If desired, gently press a whole pecan half into the center of each cookie.

Step 5: Cool and Set

Let the cookies sit at room temperature for 30 minutes to an hour, or until fully set. If you want to speed things up, pop the tray in the fridge for 20 minutes.

Serving and Storing Your No-Bake Pecan Coconut Praline Cookies

These cookies are ready to serve once they’re set. Their rich flavor makes them a standout on dessert platters, perfect for potlucks, holiday spreads, or just a treat-yourself moment with a hot coffee.

Store the cookies in an airtight container at room temperature for up to 5 days. If you live in a warmer climate or want a firmer bite, you can refrigerate them. They also freeze well—just layer with parchment in a freezer-safe container and enjoy within a month.

Frequently Asked Questions

How do I know when the praline mixture is ready?

Once it starts to bubble and thickens slightly after a few minutes of boiling, it’s ready. It should coat the back of your spoon but still be pourable.

Can I use unsweetened coconut instead?

Yes, but keep in mind it will result in a less sweet cookie. Adjust sugar to taste if needed.

Are old-fashioned oats okay to substitute?

Quick-cooking oats are best for the right texture. Old-fashioned oats will be too chewy and might not bind as well.

Can I add chocolate or dried fruit?

Absolutely! Mini chocolate chips or chopped dried cherries make tasty additions. Just mix them in with the oats and coconut.

How can I make them more festive for holidays?

Try drizzling with white chocolate, or sprinkle red and green sugar on top before they set.

Do I need a candy thermometer?

Nope! This recipe is designed to be simple and fuss-free. Just rely on visual cues and timing.