Name: No-Bake Coconut Pecan Praline Cookies
Prep time: 15 min
Cook time: 2 min
Total time: 45 min
Ingredients: 1 cup sweetened shredded coconut (lightly toasted, optional) (Toasting enhances flavor.); 1 cup chopped pecans (toasted and cooled for best crunch) (Toasting improves texture.); 1 cup brown sugar (light or dark) (Light brown for a lighter flavor; dark brown adds molasses depth.); 1/2 cup unsweetened condensed milk (Sweetens and binds the cookies.); 1 teaspoon vanilla extract (Adds flavor.); 1/4 cup butter (salted or unsalted) (Provides richness.)

I still remember the first time I made these no-bake coconut pecan praline cookies—my kitchen smelled like toasted coconut and caramel in under 20 minutes, and the cookies set up while I cleaned the saucepan. They’re a little crunchy, a little chewy, and wildly easy, which makes them perfect when you need a sweet treat without turning on the oven. If you like simple cookie projects, you might also enjoy these 3-ingredient sugar cookies for another quick, dependable bake-free option.

Why you’ll love this dish

These cookies hit several home-run boxes: fast to make, pantry-friendly, and very forgiving. The base—brown sugar, condensed milk, and butter—creates a quick praline sauce that clings to coconut and pecans for great texture without any baking expertise. They’re ideal for holiday cookie plates, last-minute potlucks, or when you want something sweet to pair with coffee.

“A simple cookie that tastes like a candy: toasted coconut, buttery praline, and pecans—my guests asked for the recipe before dessert was even finished.” — a happy test-taster

How this recipe comes together

Step-by-step overview: you’ll heat sugar, condensed milk, and butter until it comes to a brief boil and thickens slightly, then fold in toasted coconut and pecans with vanilla. Drop spoonfuls onto parchment and let them cool until set. Expect about 30–45 minutes for cooling; active time is roughly 10–15 minutes.

What you’ll need

1 cup sweetened shredded coconut (lightly toasted for deeper flavor, optional)
1 cup chopped pecans (toasted and cooled for best crunch)
1 cup brown sugar (light or dark)
1/2 cup unsweetened condensed milk
1 teaspoon vanilla extract
1/4 cup butter (salted or unsalted)

Notes and substitutions:

For a slightly lighter flavor use light brown sugar; dark brown gives more molasses depth.
Swap pecans for walnuts or macadamias for different textures.
To make a dairy-free version, use a vegan butter and sweetened condensed coconut milk (results will vary).

Directions to follow

Line a baking sheet with parchment paper or a silicone mat and set aside.
In a heavy-bottomed saucepan over medium heat, combine the brown sugar, sweetened condensed milk, and butter. Stir constantly to dissolve the sugar and prevent scorching.
When the mixture reaches a boil, keep stirring and allow it to cook for 1–2 minutes; this small cook time helps thicken the sauce so it sets around the mix-ins.
Remove the pan from the heat. Stir in the toasted shredded coconut, chopped pecans, and vanilla until everything is evenly coated.
Use a spoon or small ice cream scoop to drop mounds of the mixture onto the prepared sheet, spacing them about 1–2 inches apart.
Let the cookies cool undisturbed at room temperature until firm, about 30–45 minutes, then transfer to a serving plate.

Best ways to enjoy it

Serve these cookies on a rustic platter alongside coffee, tea, or hot chocolate. They make a lovely companion to a small cheese board (think sharp cheddar or aged gouda for contrast) or as part of a holiday cookie swap. For gifting, stack them between sheets of parchment in a decorative tin.

How to store & freeze

Short-term: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking.
Refrigeration: If your kitchen is warm or you prefer firmer cookies, refrigerate in an airtight container for up to 10 days. Allow them to come to room temperature before serving for best texture.
Freezing: Flash-freeze cookie mounds on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30–60 minutes before enjoying. Always use proper food-handling—cool cookies completely before sealing to avoid condensation and sogginess.

Pro chef tips

Toast coconut and pecans: Place coconut on a baking sheet and toast at 325°F for 4–6 minutes, stirring once; toast pecans for 6–8 minutes and cool. Toasting deepens flavor and improves crunch.
Stir constantly: The sugar-condensed milk-butter mixture can scorch quickly; use a heavy-bottomed pan and stir without stopping.
Test set: If you’re unsure if the mixture is thick enough, drop a tiny spoonful onto a chilled plate—if it firms, you’re ready to add mix-ins.
Make uniform cookies: Use a small cookie scoop for even portions and consistent cooling time.
If you like experimenting, compare textures with our brown sugar pop-tart cookies to get ideas for portioning and presentation.

Creative twists

Chocolate drizzle: Melt 2–3 ounces of dark chocolate and drizzle over cooled cookies.
Citrus lift: Add 1/2 teaspoon finely grated orange zest to the mixture for a bright note.
Spiced praline: Stir in 1/4 teaspoon cinnamon or a pinch of cardamom to the saucepan while cooking.
Nut-free: Replace pecans with extra coconut and add 1/4 cup roasted sunflower seeds for crunch.
Mini clusters: Press the mixture into mini muffin liners for portable bite-size treats.

Helpful answers

Q: Are these safe to make with sweetened condensed milk?
A: Yes. Sweetened condensed milk is cooked only with sugar and butter in this recipe; you’re not handling raw eggs. Ensure the mixture heats evenly and you use clean utensils and surfaces.

Q: How long do they take from start to finish?
A: Active cooking time is about 10–15 minutes. Cooling and setting take 30–45 minutes, so plan for about an hour from start to serving.

Q: Can I skip toasting coconut and pecans?
A: You can, but toasting amplifies flavor and crunch. If you skip toasting, your cookies will still be tasty but slightly less aromatic and crisp.

Q: My mixture was grainy—what happened?
A: Graininess usually means the sugar didn’t fully dissolve before boiling or the heat was uneven. Use a heavy-bottomed pan, medium heat, and stir until smooth before you reach a full boil.

Conclusion

If you want a candy-like cookie that’s quick, comforting, and crowd-pleasing, these no-bake coconut pecan praline cookies deliver every time. For another take on coconut pralines, see this older version at No-Bake Coconut Pecan Praline Cookies | 12 Tomatoes, and for a similar no-bake approach with coconut and praline flavors, check out No Bake Coconut Pralines | Cookies and Cups.