Name: Pecan Coconut Praline Cookies
Prep time: 10 min
Cook time: 3 min
Total time: 45 min
Ingredients: 2.5 cups Sugar; 0.5 cup Evaporated Milk; 0.5 cup Corn Syrup; 0.5 cup Butter (Cubed or cut into pats for faster melting); 1 teaspoon Vanilla; 2.5 cups Chopped Pecans (Lightly toasted if possible); 2.5 cups Grated Coconut (Sweetened or unsweetened according to preference)

Jump to Recipe

Creamy, crunchy, and impossibly addictive — these Pecan Coconut Praline Cookies hit every note a good cookie should. Imagine buttery praline sauce studded with toasty pecans and sweet shredded coconut, dropped into rustic little mounds that set up perfectly in under an hour. Fun fact: pralines trace their roots to French candy traditions, but Americans made them their own by adding pecans and a little Southern flair. If you want to compare textures or try a slightly different technique, take a look at the original Pecan Coconut Praline Cookies for inspiration. This version is simple, fast, and family-friendly — perfect for weekday baking or a weekend treat that disappears in minutes. Get ready: you’ll want to make a double batch.

What is Pecan Coconut Praline Cookies?

Have you ever wondered how pecans, coconut, and caramel-like praline sauce ended up in cookie form? Is it a candy? Is it a cookie? The answer is delightfully both. These little cookies are essentially spoon-dropped pralines: a rich, sweet cooked sugar mixture folded with chopped pecans and shredded coconut that sets into chewy, slightly crisp mounds. Why the name? Maybe someone looked at a plate of these and joked, “This will win hearts — after all, the way to a man’s heart is through his stomach.” Whether for gifting or a cozy coffee break, these cookies feel like a hug in a bite. Don’t be shy — try the recipe and see why they’ve got such a devoted fan club.

Why You’ll Love This

Rich, comforting flavor: The caramelized sugar and butter base gives a deep, buttery praline flavor that pairs perfectly with toasted pecans and coconut for layers of taste and texture.
Cost-effective and simple: Making these at home uses pantry staples and saves money over store-bought confectionery. A small bag of pecans and coconut makes many cookies, stretching your grocery dollar.
Crowd-pleasing texture: Crisp at the edges, chewy in the middle, with crunchy nut bits — everyone from kids to grandparents will reach for seconds.

Compared to similar nut cookies on the blog, these lean more candy-like because of the cooked praline base, which means no chilling time for dough — just quick cooking and dropping. Ready to give them a whirl? You’ll be rewarded with golden, irresistible bites.

How to Make:

Quick Overview

This recipe is straightforward and fast: you’ll cook a praline-style sauce, fold in pecans and coconut, then drop spoonfuls to set. The standout element is the cooked sugar mixture that thickens into a glossy, buttery coating for the nuts and coconut, giving a perfectly balanced chew and crunch. Prep time is about 10 minutes, cooking 3 minutes on the stove, plus about 30 minutes to set — roughly 45 minutes total from start to finish.

Ingredients

2.5 cups sugar
0.5 cup evaporated milk
0.5 cup corn syrup
0.5 cup butter, cubed or cut into pats for faster melting
1 teaspoon vanilla
2 to 2.5 cups chopped pecans (lightly toasted if possible)
2.5 cups grated coconut (sweetened or unsweetened according to preference)

Directions

Prepare a sheet of wax paper on your counter or baking sheet for dropping the cookies. Place the chopped pecans, grated coconut, and vanilla in a medium bowl so they’re ready to stir in immediately.
In a large, heavy-bottomed saucepan, combine 2.5 cups sugar, 0.5 cup evaporated milk, 0.5 cup corn syrup, and 0.5 cup butter. Use medium-high heat to bring the mixture to a rolling boil — this means bubbles rise vigorously and don’t stop when stirred.
Once boiling, set a timer and boil the mixture for exactly 3 minutes, stirring occasionally to prevent scorching. Keep the heat steady so it stays at a rolling boil but does not burn.
Remove the pan from heat immediately after 3 minutes. Quickly stir in the reserved 2 to 2.5 cups chopped pecans, 2.5 cups grated coconut, and 1 teaspoon vanilla. Work fast — the mixture will begin to thicken as it cools.
Stir the mixture vigorously for about 4 minutes off the heat, until it becomes thicker and more cohesive. This helps distribute the nuts and coconut evenly and ensures the mixture will set properly.
Using two spoons or a small cookie scoop, drop spoonfuls onto the prepared wax paper, spacing them slightly apart — they won’t spread much. Smooth the tops slightly if you like.
Let the cookies sit at room temperature for about 30 minutes or until firm. Peel off the wax paper and transfer cookies to an airtight container for storage or serve immediately.

Pecan Coconut Praline Cookies

What to Serve With

Hot coffee or strong black tea: The bitterness balances the cookie’s sweetness.
Cold milk or a latte: Classic pairing for coconut and nutty treats.
Fresh fruit salad: Bright, acidic fruit like berries or pineapple cuts the richness.
Vanilla ice cream: Turn a cookie into an indulgent sundae topping for special occasions.
Light whipped cream and a dusting of cinnamon: A simple, elegant plate presentation for guests.

Top Tips for Perfecting

Toast the pecans lightly in a dry skillet for 3–5 minutes before chopping — this amplifies their flavor.
Use a heavy-bottomed saucepan to avoid hot spots and burning during the short boil.
Measure sugar accurately; too much or too little can affect set and texture.
Work quickly when you remove the saucepan from heat — the mixture stiffens as it cools.
If cookies are too soft after setting, pop them in the refrigerator for 10–15 minutes to firm up faster.
For a dairy-free version, substitute butter with a vegan butter alternative and ensure the evaporated milk is replaced with a condensed plant milk equivalent (results vary).

Storing and Reheating Tips

Room temperature: Store in an airtight container layered with parchment paper at room temperature for up to 7 days.
Refrigeration: If your kitchen is very warm, refrigerate in an airtight container for up to 10 days.
Freezing: Place cookies in a single layer on a baking sheet to freeze; once solid, transfer to a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Reheating: These cookies are best enjoyed at room temperature. If you prefer a slightly soft center, warm a cookie in a 250°F oven for 3–5 minutes or microwave a single cookie in 5–8 second bursts — watch carefully to avoid melting the sugar.

FAQs

Can I use a different nut instead of pecans?
Yes. Walnuts or chopped almonds work well. Pecans are traditional for the classic praline flavor, but swap freely based on taste or budget.

Do I need to use corn syrup?
Corn syrup helps prevent crystallization and keeps a smooth texture. If you prefer not to use it, try a light golden syrup or runny honey, but texture and set may change slightly.

Can I make these gluten-free?
Absolutely. This recipe is naturally gluten-free as written, assuming your coconut and other ingredients are not cross-contaminated.

Why did my mixture not set properly?
Common causes are inaccurate measurements, undercooking the mixture, or working in a very humid kitchen. Ensure you boil for the full 3 minutes and stir vigorously as instructed.

Can I add chocolate or spices?
Yes. A pinch of cinnamon or a drizzle of melted chocolate over cooled cookies adds a tasty variation. Add spices cautiously to avoid overpowering the classic praline flavor.

Conclusion

These Pecan Coconut Praline Cookies are a fast, comforting treat that combines buttery praline goodness with crunchy pecans and sweet coconut — a simple recipe that looks and tastes like something special. They’re easy enough for beginners, quick enough for weeknight baking, and loved by kids and adults alike. If you want to compare a no-bake take or explore other small-batch variations, check out No-Bake Coconut Pecan Praline Cookies | 12 Tomatoes for another delicious perspective. Give these a try, share them with friends, and enjoy the warm smiles that follow.