No-Bake Pecan Coconut Praline Cookies: A Sweet Treat.

Pralines are a hallmark of Southern confectionery, traditionally known for their intense sweetness and a labor-intensive process involving candy thermometers and precise cooling.¹ This no-bake version captures that iconic caramelized flavor and “melt-in-your-mouth” texture but simplifies it into a quick, foolproof stovetop method. By skipping the oven and the complex chemistry of traditional candy-making, you can create a batch of these fudgy, nutty cookies in under twenty minutes.

The secret to this cookie is the combination of toasted pecans and shredded coconut. While the pecans provide a deep, buttery crunch, the coconut adds a subtle chewiness and helps the “batter” hold its shape. The result is a treat that sits somewhere between a cookie and a piece of fudge—rich, aromatic, and deeply satisfying.

Ingredients

To achieve the perfect set, ensure you use real butter rather than margarine, as the fat content is crucial for the structure.

Pecans: 150g (1 1/2 cups), chopped.
Unsweetened Shredded Coconut: 100g (1 cup).
Granulated Sugar: 300g (1 1/2 cups).
Unsalted Butter: 115g (1/2 cup).
Evaporated Milk: 120ml (1/2 cup). This provides a creamier finish than regular milk.
Vanilla Extract: 1 teaspoon.
Fine Sea Salt: 1/4 teaspoon.

Instructions

Step 1: Prep Your Surface

Before turning on the stove, line two large baking sheets with parchment paper or silicone mats. Since no-bake cookies set quickly once removed from the heat, you need your “dropping station” ready immediately.

Step 2: The Boil

In a medium saucepan, combine the sugar, butter, and evaporated milk.² Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once it reaches a full boil (where the bubbles don’t disappear when you stir), let it boil for exactly 2 minutes. This timing is essential for the sugar to reach the correct stage to set.

Step 3: The Aromatics

Remove the pan from the heat immediately. Stir in the vanilla extract and sea salt. Be careful, as the mixture may bubble up slightly when the extract is added.

Step 4: The Mix-In

Fold in the chopped pecans and the shredded coconut. Stir the mixture vigorously for about 30 to 45 seconds. You will notice the liquid starting to lose its glossy sheen and becoming slightly opaque; this is the signal that it is ready to be scooped.

Step 5: Dropping the Cookies

Working quickly, drop rounded tablespoons of the mixture onto the prepared parchment paper. If the mixture starts to get too stiff in the pan before you finish, add a tiny splash of hot milk to loosen it.

Step 6: The Set

Let the cookies sit at room temperature for at least 30 minutes. They will firm up into a fudgy, slightly crumbly texture as they cool.

Flavor and Texture Notes

These cookies offer a concentrated burst of toasted caramel and vanilla. The evaporated milk gives them a “cooked sugar” richness similar to traditional fudge. Texturally, the pecans provide a solid, earthy crunch that is balanced by the light, thread-like chew of the coconut. Because they aren’t baked, they remain moist and tender, dissolving easily on the tongue.

Tips and Variations

Toasted Nuts: For an even deeper flavor, toast the pecans in a dry skillet for 3 to 5 minutes before adding them to the mix.
Chocolate Drizzle: Once the cookies have set, a light drizzle of melted dark chocolate across the top adds a beautiful bitterness that cuts through the sugar.
Sea Salt Topping: A tiny sprinkle of flaky sea salt on top of the warm cookies enhances the praline flavor and mimics the popular salted caramel profile.³

Storage and Make-Ahead

Room Temperature: Store in an airtight container for up to 1 week. Place parchment paper between layers to prevent sticking.
Freezing: These freeze exceptionally well for up to 3 months.⁴ They can be eaten directly from the freezer for a firmer, colder treat.

FAQ

Question	Answer
Why are my cookies too soft/gooey?	The mixture likely didn’t boil long enough. Next time, ensure it reaches a full, vigorous boil before starting your 2-minute timer.
Why are my cookies dry and crumbly?	You may have boiled the mixture for too long, or stirred it too much after adding the nuts. Work faster during the “dropping” phase.
Can I use sweetened coconut?	You can, but since the base is already very high in sugar, the cookies may become cloyingly sweet.

Conclusion

No-bake pecan coconut praline cookies are a perfect solution for satisfying a craving without the heat of the oven. They combine the sophistication of Southern pralines with the ease of a stovetop snack, making them a versatile addition to any holiday tray or weekend treat box. The combination of buttery pecans and tropical coconut creates a profile that is both nostalgic and unique. Once you see how quickly these come together, they are sure to become a go-to recipe for your busy kitchen.