Creamy, crunchy, and impossibly easy — these No-Bake Pecan Coconut Praline Cookies are the kind of treat you want on every cookie plate. With a buttery praline sauce that coats toasted pecans and sweet shredded coconut, these clusters come together in minutes and set into perfectly crunchy, caramel-y bites. Fun fact: praline-style coatings have roots in New Orleans where sugar and nuts meet in delicious harmony — no oven required. If you love fuss-free sweets that still taste gourmet, this recipe is for you.
This cookie is special because it combines simplicity and big flavor: no baking time, minimal cleanup, and a crowd-pleasing texture that kids and adults devour. It’s quick to prepare before a party and family-friendly for packing into school lunches or gifting. If you enjoyed our Brown Butter Bourbon Pecan Chocolate Chunk Cookies recipe, you’ll find the same nut-forward comfort here but without turning on the oven — see a similar flavor profile in this slow-bake favorite: https://recipesfiber.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/. Ready to make something delicious in under 30 minutes? Let’s go!
What is No-Bake Pecan Coconut Praline Cookies?
What’s in a name? No-Bake Pecan Coconut Praline Cookies sound fancy, but they’re really just little clusters of pecans and coconut hugged by a warm, caramel-like praline sauce. Why call it “praline”? Because the butter-sugar-cream mixture becomes a glossy, nutty coating reminiscent of Southern pralines. Did someone nickname them after a kitchen mishap? Maybe — who hasn’t accidentally invented a new cookie while rushing to a potluck? And remember the old saying, “the way to a man’s heart is through his stomach.” If that rings true, these cookies are a direct route. Give them a try and see which family member claims the first batch.
Why You’ll Love This
- Big, buttery praline flavor: The rich combination of butter, brown sugar, and heavy cream creates a creamy caramel coating that clings to every pecan and coconut shred.
- Wallet-friendly and quick: Making these at home is far cheaper than buying fancy praline candy. A few pantry staples become a dozen-plus cookies in under 30 minutes.
- Texture and versatility: Crunchy pecans plus chewy coconut give a satisfying mouthfeel. You can dress them up with sea salt, chocolate drizzle, or leave them classic.
If you liked the nut-forward crunch in other recipes on the blog, this one offers a simpler, quicker route to similar satisfaction — check a related spin at https://recipesfiber.com/pecan-coconut-praline-cookies/. Now grab a saucepan and your favorite spoon; you’ll want to make these tonight.
How to Make:
Quick Overview
This recipe is built for speed and flavor. You melt butter, simmer it with sugars and cream into a glossy praline sauce, then fold in chopped pecans and shredded coconut. The result sets into crunchy clusters within 20–30 minutes at room temperature (or faster in the fridge). Prep time is about 10 minutes and total time is roughly 30 minutes. The standout element is that hot praline coating — rich, buttery, and perfectly sticky until it cools to a crunchy finish.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream, room temperature preferred
- 1/4 tsp salt
- 1 1/2 cups pecans, chopped
- 1 1/2 cups sweetened shredded coconut
- 1 tsp vanilla extract
Directions
- In a medium saucepan, melt the unsalted butter over medium heat until fully melted. Use a heavy-bottomed pan to distribute heat evenly and avoid hot spots.
- Add the granulated sugar, brown sugar, heavy cream, and salt to the melted butter and stir continuously to combine all ingredients well. Stir with a heatproof spatula or wooden spoon until the mixture is smooth.
- Bring the mixture to a boil, then allow it to boil steadily for about 3 minutes, stirring constantly to avoid burning and ensure the mixture thickens slightly. Keep an eye on the pot so it doesn’t scorch.
- Remove the saucepan from heat and immediately stir in the chopped pecans, sweetened shredded coconut, and vanilla extract until all ingredients are evenly coated with the praline mixture. Work quickly so the nuts and coconut are well-coated before the sauce cools.
- Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking. This makes clean-up and removal a breeze.
- Drop spoonfuls of the mixture onto the parchment paper, shaping them gently into rounds or clusters as you prefer. Use a tablespoon or a small ice cream scoop for consistent sizes.
- Let the cookies cool at room temperature for 20 to 30 minutes until they have fully set and hardened. For quicker setting, place the baking sheet in the refrigerator for about 15-20 minutes. Avoid stacking the cookies until fully set.
- Once set, serve the cookies immediately or store any leftovers in an airtight container at room temperature to keep them fresh.
What to Serve With
- Coffee or espresso for a perfect morning pick-me-up — the caramel notes pair beautifully with dark coffee.
- A scoop of vanilla ice cream for an indulgent dessert plate; the warm praline clusters sprinkled on top are divine.
- Fresh fruit such as orange segments or pear slices to cut through the sweetness.
- A light green salad with citrus vinaigrette if serving these as part of a larger dessert spread — the brightness balances the richness.
Top Tips for Perfecting
- Use a heavy-bottomed saucepan to prevent hot spots and burning the sugar.
- If you prefer a less sweet cookie, reduce the granulated sugar by 1–2 tablespoons, but keep brown sugar for that caramel depth.
- Toast the pecans lightly in a dry skillet for 3–4 minutes before using to amplify the nutty aroma. Cool them completely before adding to the hot praline.
- Work quickly when stirring in nuts and coconut; the sauce sets as it cools and you want even coating.
- Avoid over-boiling the mixture. Three minutes after reaching a steady boil is enough to thicken without reaching hard-crack stage.
- For a salty-sweet contrast, sprinkle flaky sea salt on top of each cluster before they set.
Storing and Reheating Tips
- Room temperature: Store cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment.
- Refrigerator: If your kitchen is warm, store in the fridge in an airtight container for up to 2 weeks. Let them sit at room temperature a few minutes before serving for best texture.
- Freezing: Lay cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30–60 minutes.
- Reheating: These cookies are best enjoyed at room temperature. A brief 5–10 second zap in the microwave can soften them if they become too hard from refrigeration, but be careful not to melt the coating.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes. Using unsweetened coconut reduces overall sweetness and adds a slightly nuttier taste. If you prefer sweeter cookies, stick with sweetened shredded coconut.
Can I substitute almonds or walnuts for pecans?
Absolutely. Walnuts or chopped almonds work well and will change the flavor profile slightly. Toast them first for the best flavor.
Do I have to use heavy cream?
Heavy cream gives richness and a smooth praline texture. You can try half-and-half in a pinch, but the coating may be slightly less luscious.
Why did my praline mixture separate or grainy?
If the sugar crystallizes, it often means the mixture wasn’t stirred properly or the heat was uneven. Use steady heat and constant stirring during boiling to keep the sauce smooth.
Can I make these ahead for a party?
Yes. Make them up to 3 days in advance and store in an airtight container. If you need longer storage, freeze and thaw before serving.
Conclusion
These No-Bake Pecan Coconut Praline Cookies are proof that you don’t need a complicated recipe or oven time to impress — just a few pantry staples and a little patience while they set. They’re easy to make, delightfully crunchy, and perfect for gifting or entertaining. Try them tonight and watch how quickly they disappear around the cookie plate.
For another similar no-bake take and inspiration, see No-Bake Coconut Pecan Praline Cookies | 12 Tomatoes and this comforting variation at No-Bake Coconut Pecan Praline Cookies – That Oven Feelin.
No-Bake Pecan Coconut Praline Cookies
Equipment
- Medium Saucepan
- Parchment Paper
- Heatproof Spatula
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar Packed
- 1/2 cup Heavy Cream Room temperature preferred
- 1/4 tsp Salt
- 1 1/2 cups Pecans Chopped
- 1 1/2 cups Sweetened Shredded Coconut
- 1 tsp Vanilla Extract
Instructions
- In a medium saucepan, melt the unsalted butter over medium heat until fully melted.
- Add the granulated sugar, brown sugar, heavy cream, and salt to the melted butter and stir continuously to combine all ingredients well.
- Bring the mixture to a boil, then allow it to boil steadily for about 3 minutes, stirring constantly to avoid burning.
- Remove the saucepan from heat and immediately stir in the chopped pecans, sweetened shredded coconut, and vanilla extract until all ingredients are evenly coated.
- Prepare a baking sheet by lining it with parchment paper.
- Drop spoonfuls of the mixture onto the parchment paper, shaping them gently into rounds or clusters.
- Let the cookies cool at room temperature for 20 to 30 minutes until they have fully set and hardened.
- Once set, serve the cookies immediately or store any leftovers in an airtight container.