If you’re dreaming of a sweet treat that melts in your mouth and packs a nutty, coconutty punch, these Pecan Coconut Praline Cookies are about to become your new favorite indulgence. Rich, buttery, and sweet with just the right crunch, these no-bake cookies are perfect for holiday platters, special occasions, or just because. They come together quickly in one pot—no oven required! Fun fact: pralines originated in France, but the Southern U.S. gave them a makeover with pecans and coconut, creating a confection that’s downright addictive. If you loved our Southern Pecan Fudge Bites, then you’ll be over the moon with these chewy, caramel-like delights.
What is Pecan Coconut Praline Cookies?
Let’s get one thing straight—these aren’t your typical cookies. Pecan Coconut Praline Cookies are more like candy in cookie form. Soft, chewy, and bursting with toasted coconut and buttery pecans, they form little caramel clusters once cooled. Why the fancy name? “Praline” gives it a sweet Southern twist, and once you taste one, you’ll see why it sticks. And as the saying goes, “the way to a man’s heart is through his stomach”—these cookies are the shortcut! Get your wax paper ready, because this treat sets up fast and disappears even faster.
Why You’ll Love These Pecan Coconut Praline Cookies
Quick, Easy, and No Oven Required
Just one pot and about 10 minutes on the stove—no baking, chilling, or mixers needed. Perfect for last-minute sweets or hot summer days.
Rich, Sweet, and Nutty Flavor
The mix of creamy butter, sweet sugar, and crunchy pecans with shredded coconut gives these cookies a flavor that’s both comforting and crave-worthy.
Great for Sharing (or Not!)
These cookies harden into little mounds, making them ideal for gifting or adding to cookie trays. If you’re a fan of our Maple Pecan Clusters, these will quickly join your must-make list.
Grab your saucepan—this treat is coming together in minutes!
How to Make Pecan Coconut Praline Cookies
Quick Overview
This is a straightforward stovetop recipe with no tricky steps. Boil, mix, scoop, and cool—dessert done!
Ingredients:
- 2½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- ½ cup butter
- 1 teaspoon vanilla
- 2 to 2½ cups chopped pecans
- 2½ cups grated coconut
Step-by-Step:
- Prep Add-Ins:
- Set aside pecans, grated coconut, and vanilla in a bowl.
- Line a baking sheet or flat surface with wax paper.
- Cook Base Mixture:
- In a large saucepan, combine sugar, evaporated milk, corn syrup, and butter.
- Bring to a rolling boil over medium-high heat.
- Let it boil for exactly 3 minutes, stirring occasionally.
- Add and Stir:
- Remove from heat and immediately stir in the pecans, coconut, and vanilla.
- Stir the mixture vigorously for about 4 minutes, until it starts to thicken.
- Scoop & Set:
- Drop spoonfuls of the mixture onto wax paper.
- Let sit at room temperature until hardened and set (about 30 minutes).
- Serve or Store:
- Once cooled, peel from paper and serve—or store in an airtight container.
What to Serve Pecan Coconut Praline Cookies With
These sweet, rich cookies pair perfectly with coffee, tea, or a glass of cold milk. Serve them as part of a holiday cookie platter or wrap them up for homemade edible gifts. You can even crumble them over ice cream for a fun twist.
Top Tips for Perfecting Pecan Coconut Praline Cookies
- Stick to the Boil Time: A full 3 minutes of rolling boil is key—too little and they won’t set, too long and they’ll be crumbly.
- Use Fresh Pecans and Coconut: Fresh ingredients make a noticeable difference in flavor and texture.
- Work Quickly: The mixture sets fast, so have your wax paper ready before you stir in the pecans and coconut.
- Mix Vigorously: Stirring for the full 4 minutes helps the mixture thicken and distribute ingredients evenly.
Storing and Reheating Tips
Store praline cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks. These cookies don’t need reheating—just enjoy them straight from the container or at room temp. Avoid freezing, as the texture may change.
FAQs
Can I use sweetened shredded coconut instead of grated? Yes! Sweetened shredded coconut works well and adds extra sweetness and chewiness.
Can I substitute the pecans? Sure—walnuts or almonds can work, but pecans give the most classic flavor.
What if my cookies don’t set? It likely means the mixture didn’t boil long enough. Let them chill in the fridge to help them firm up.
Conclusion
Pecan Coconut Praline Cookies are a delightful Southern-style treat you can whip up in no time. With their chewy texture, nutty crunch, and sweet coconut flavor, they’re the perfect no-bake addition to your dessert arsenal. Fast, fuss-free, and full of flavor—what’s not to love?
Ingredients
- 2½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- ½ cup butter
- 1 teaspoon vanilla
- 2 to 2½ cups chopped pecans
- 2½ cups grated coconut
Instructions
- Prepare a sheet of wax paper for dropping cookies. Set aside chopped pecans, grated coconut, and vanilla in a bowl.
- In a large saucepan, combine sugar, evaporated milk, corn syrup, and butter. Bring to a rolling boil over medium-high heat.
- Boil the mixture for exactly 3 minutes, stirring occasionally.
- Remove from heat and immediately stir in the pecans, coconut, and vanilla.
- Stir the mixture vigorously for about 4 minutes, until thickened.
- Drop spoonfuls onto wax paper and let sit at room temperature for 30 minutes or until firm.
- Peel off and store in an airtight container or serve.
Notes
Be precise with the boiling time—3 full minutes. Use fresh pecans and coconut for best results. Stir continuously after removing from heat to ensure thickening.