No-Bake Pecan Coconut Praline Cookies Recipe – Easy Dessert Idea
These no-bake pecan coconut praline cookies are the perfect blend of chewy, crunchy, and sweet. Made with caramel, shredded coconut, and toasted pecans, they’re quick to prepare and require no oven time. A delightful dessert for holidays, potlucks, or a cozy night in!
Equipment
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
- Measuring cups & spoons
Ingredients
- 1 cup pecans, toasted and chopped
- 1 ½ cups shredded coconut (unsweetened preferred)
- ½ cup butter (or coconut oil for vegan)
- 1 cup brown sugar
- ½ cup evaporated milk (or plant-based milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Toast pecans: Lightly toast pecans in a dry skillet until fragrant.
- Cook sugar mixture: In a saucepan, melt butter. Add brown sugar and evaporated milk. Stir and bring to a gentle boil for 3–4 minutes until slightly thickened.
- Add flavor: Stir in vanilla and salt.
- Combine: Remove from heat. Quickly fold in pecans and coconut until evenly coated.
- Shape cookies: Drop spoonfuls of mixture onto parchment-lined baking sheet.
- Cool: Let cookies set for 20–30 minutes until firm.
Notes
- For deeper flavor: Toast pecans before adding.
- Healthier swaps: Use unsweetened coconut and coconut oil for a lighter version.
- Make-ahead: Store in airtight containers for up to 5 days or freeze for 2 months.
- Tip: Layer cookies with parchment to prevent sticking.
- Variations: Try chocolate drizzle, sea salt sprinkle, or gluten-free oats for texture.