No-Bake Pecan Coconut Praline Cookies. Yep. That’s a mouthful, right? If your kitchen gets hotter than a summer rodeo when you turn on the oven, or you’re just tired and want dessert now (not three hours from now), these cookies are about to be your new go-to. Honestly, I stumbled across a similar recipe while scrolling one night after making this Garlic Butter Steak with Lightning Noodles (which, oh wow, definitely check that out if you’re in a dinner rut). Thought I’d give the cookies a whirl and, let me tell you, they’re way easier than most “no-bake” stuff that claims to be “foolproof.”
Ingredients Notes For No-Bake Coconut Pecan Praline Cookies:
Okay, here’s my take on the ingredients—pay attention to the details, trust me, it makes a difference. The star players are sweetened condensed milk, brown sugar, butter, chopped pecans, and shredded coconut. You’ll also need a sprinkle of salt and a dash of vanilla. I know what you’re thinking, “Really? That’s it?” Yup. If you want yours to taste like five-star restaurant dessert, use fresh pecans and toast them a tiny bit before adding. Makes the flavor pop like popcorn at a drive-in movie.
Don’t sub in margarine for butter. Just don’t. Margarine doesn’t give that thick praline texture, and you’ll end up with floppy, sad cookies. For coconut, I grab whatever’s in the pantry, but sweetened flakes make the cookies hold together better. (If you only have unsweetened, add a touch more condensed milk.) Oh—and yes, you can double up on the vanilla if you’re wild like me.
How To Make No-Bake Coconut Pecan Praline Cookies:
Alright, roll up your sleeves or just, you know, push up your pajama sleeves—let’s get messy. First, line a baking sheet with parchment. Trash bags? Nope. Always parchment. In a big saucepan, throw in the butter and brown sugar. Let it mingle over medium heat till it bubbles like a caffeinated frog. Stir, and don’t walk off. Pour in the condensed milk after the sugar melts, then stir like you mean it for about two to three minutes.
Turn down the heat (unless you want burnt sugar and no friends). Pour in the pecans, coconut, a pinch of salt, and vanilla. Mix until everything’s sticking together. Here, put down the spoon and test it—grab a spoonful. If it mounds up without spreading out like lava, you’re set. Drop spoonfuls on your tray. If you’ve made it this far without eating half the dough, you’re winning. Let them cool. Seriously, this part’s hard—wait at least thirty minutes.
If you do sneak some before then, it’s our little secret.
“I made these the night before my book club. They vanished before anyone got to page ten! Easy, quick, and so addictive.”
– Carla J., Mississippi
No-Bake Coconut Pecan Praline Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Quick and easy no-bake cookies loaded with coconut and pecans, perfect for hot days or when you need a dessert in a hurry.
Ingredients
- 1 can sweetened condensed milk
- 1 cup brown sugar
- 1/2 cup butter
- 1 cup chopped pecans (toasted for extra flavor)
- 1 cup shredded sweetened coconut
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt the butter and brown sugar until bubbling, stirring constantly.
- Add the sweetened condensed milk and stir for 2-3 minutes.
- Lower the heat and mix in the pecans, coconut, salt, and vanilla.
- Once combined, drop spoonfuls onto the prepared baking sheet.
- Allow to cool for at least 30 minutes before serving.
Notes
For an extra flavor boost, toast the pecans before using. These cookies are easy to customize – try adding dried fruit or mini chocolate chips for variety.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Storage Options:
Here’s where things can get sticky, literally. To keep your no-bake pecan coconut praline cookies fresh:
- Seal them in an airtight container. They’ll last up to a week (though I doubt they’ll survive that long).
- Layer parchment between layers if you stack them, to avoid a cookie clump situation.
- Refrigerate for a firmer bite, but I prefer them at room temp—softer, chewier, just right.
If you’re planning to freeze them, only do so for up to a month. Any longer, and they get weirdly crumbly. Let them thaw in the fridge, not on the counter.
Variations and Substitutions:
Here comes the fun stuff—customizing! Not a coconut fan? Use more pecans or toss in chopped walnuts. Allergic to nuts? Go wild with sunflower seeds. Sometimes I cheat and sprinkle a few mini chocolate chips right before I drop the cookies on the tray—talk about “glow up.”
Maple syrup instead of vanilla once gave them a pancake-sort-of vibe. If you like some chew, add dried cranberries or cherries. Sometimes my nephew wants s’mores, so I crumble in a few graham crackers and marshmallows. Don’t be afraid to play around with what you’ve got lying around. These no-bake pecan coconut praline cookies are forgiving, not like those cookies that need a fancy mixer or special flour.
Recipes for Making Memories
These little no-bake bites aren’t just cookies—they’re lazy Saturday treats, quick “oops, I forgot the bake sale” life-savers, and sweet tooth heroes. Every time I make them, someone asks for the recipe, or ends up calling me for more tips than they care about (sorry, Aunt Lucy). There’s something real about a cookie that feels old-fashioned but needs no oven.
They’re also sturdy enough to survive a road trip or potluck. I’ve packed them into picnic baskets, crammed them in lunchboxes, even mailed a few to my sister across the state. Nostalgic, quick, and delicious. That’s the magic, folks.
Common Questions
Can I use regular milk instead of condensed milk?
Not the best swap. Condensed milk brings sweetness and texture. Regular milk just… doesn’t.
Are these gluten-free?
Yup, as long as your other ingredients (like coconut and pecans) were processed in a gluten-free facility.
Do I need to toast the pecans?
You don’t have to, but it boosts the flavor. If you have five extra minutes, do it.
How do I fix cookies that won’t set?
Pop them in the fridge for an hour. Still not setting? Next time cook your mixture a tiny bit longer so it thickens up more.
What if I want a bigger batch?
Double or triple everything—just use a bigger pot, and keep stirring so nothing sticks. Easy fix.
Easy Cookies, Big Smiles: Give ‘Em A Whirl
So, what’s the story here? No-bake pecan coconut praline cookies were my “lightbulb moment” recipe, saving me from a house full of grumpy snackers. They’re fast, flexible, don’t need a single fancy gadget, and let anyone feel like a cookie hero. For even more great ideas, check out No-Bake Coconut Pecan Praline Cookies on That Oven Feelin and another crowd-pleaser from 12 Tomatoes. Both sites are packed with sweet inspiration. Go on—grab your ingredients, toss on some music, and make a memory or two. You’ll thank yourself (and maybe save the day at your next gathering).
Craving More? Try These
- Amazing Blackberry Velvet Cake You’ll Love For Summer
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Indulgent Basque Cheesecake Delight You’ll Savor