No Bake Pecan Coconut Praline Cookies – Sweet, Crunchy, and Irresistible
No Bake Pecan Coconut Praline Cookies – Sweet, Crunchy, and Irresistible
There’s something magical about cookies that don’t need an oven. No Bake Pecan Coconut Praline Cookies are one of those gems that make you feel like a dessert wizard in your own kitchen. From the first stir of sugar, butter, and milk on the stove, the sweet aroma of caramelizing sugar fills the air, and the anticipation builds as the pecans and coconut get added. It’s the kind of treat that brings people together: friends hovering around the counter, kids peeking over your shoulder, and everyone eager for that first bite.
These cookies are delightfully crunchy, nutty, and naturally sweet, with a touch of tropical flair from the coconut. They’re quick to prepare, making them perfect for last-minute dessert cravings or for sharing at family gatherings. I remember making these on a lazy Sunday afternoon, carefully dropping spoonfuls onto wax paper while my siblings and I snacked on little bits of hardened caramel as a preview. By the time the cookies were fully set, the first batch had already disappeared!
What I love most is how simple and versatile they are. You don’t need special tools or fancy ingredients—just basic pantry staples, a little attention at the stove, and patience while the cookies set. They’re also easy to gift in small boxes or treat bags, making them ideal for holidays, potlucks, or a homemade snack for neighbors.
No Bake Pecan Coconut Praline Cookies
Ingredients
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2½ cups sugar
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½ cup evaporated milk
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½ cup corn syrup
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½ cup butter
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1 teaspoon vanilla
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2–2½ cups chopped pecans
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2½ cups grated coconut
Directions
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Set pecans, coconut, and vanilla off to the side.
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Mix sugar, evaporated milk, corn syrup, and butter in a large saucepan.
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Bring to a rolling boil & boil for 3 minutes.
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Remove from heat & add pecans, coconut, and vanilla.
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Stir for about 4 minutes.
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Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
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Remove from paper and enjoy.
Tips for Perfect Cookies
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Chop pecans evenly so each cookie has a consistent texture.
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Use freshly grated coconut for the best flavor, though desiccated coconut works in a pinch.
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Watch the boil carefully—3 minutes at a rolling boil is enough; overcooking may make the mixture too hard.
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Wax paper vs parchment paper: Both work, but wax paper prevents sticking even better.
Serving Ideas
These cookies are great for holiday platters, snack bowls, or even as a sweet accompaniment to coffee or tea. Stack them in a decorative jar for gifting or arrange on a tray for parties—they’re visually appealing and have a satisfying crunch in every bite.
Storage Tips
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Store in an airtight container at room temperature for up to a week.
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If cookies become sticky, separate layers with wax or parchment paper.
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They can also be frozen for longer storage—thaw at room temperature before serving.
FAQ
Can I substitute the pecans?
Yes, walnuts or almonds work well, though the flavor will change slightly.
Do these cookies need refrigeration?
No, they set perfectly at room temperature. Only refrigerate if your home is very warm.
Can I use sweetened or unsweetened coconut?
Either works; unsweetened will be less sweet, which balances the caramel nicely.
How do I prevent sticking to wax paper?
Make sure the spoonfuls of batter are fully cooled before lifting. You can lightly grease your spoon for smoother handling.
