Name: No-Bake Coconut Pecan Praline Cookies
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 1/2 cups shredded coconut (sweetened or unsweetened); 1 cup pecans, chopped; 2 cups quick oats; 1/2 cup unsalted butter; 1 cup packed brown sugar; 1/2 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon (optional)

I first made these No-Bake Coconut Pecan Praline Cookies on a rainy afternoon when I wanted something sweet without firing up the oven. They’re crunchy where the pecans are, chewy from the coconut and oats, and coated in a glossy praline syrup that sets quickly. This recipe is perfect for last-minute dessert cravings, potlucks, or when you want an easy cookie to make with kids. If you enjoy simple cookie projects, you might also like the three-ingredient sugar cookies I often pair with afternoon tea.

Why you’ll love this dish

These no-bake cookies are a fast, high-reward treat. No oven time means less heat in the kitchen and fewer dishes to wash. The combination of sweetened condensed milk and brown sugar produces a deep caramel flavor without the fuss of tempering sugar. Quick oats and shredded coconut give body and texture, while chopped pecans add a toasty crunch and nutty depth.

“Sweet, nutty, and ridiculously easy — these praline clusters disappeared within an hour at our family gathering.”

Reasons to try them:

Speed: From start to set in about 30 minutes.
Budget-friendly: Uses pantry staples like oats and coconut.
Kid-friendly: Kids can help scoop and press the cookies.
Make-ahead: They keep well in an airtight container for several days.

I also like to rotate cookie projects, so sometimes I’ll make a batch alongside a butter-based classic like this buttery shortbread cookies for variety.

How this recipe comes together

Before you start, here’s a quick overview so you know what to expect:

Mix the dry ingredients (coconut, pecans, oats) in a bowl.
Heat butter, brown sugar, and sweetened condensed milk in a saucepan to form a glossy praline syrup.
Stir vanilla into the syrup, combine with dry mix, then scoop onto parchment.
Let the clusters cool and firm up at room temperature or in the fridge.

This process is mostly stirring and scooping — no precise temperatures required. The key is to simmer the sugar mixture long enough for it to dissolve and thicken slightly, which yields that shiny coating that binds the clusters.

What you’ll need

1 1/2 cups shredded coconut (sweetened or unsweetened)
1 cup pecans, chopped
2 cups quick oats
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)

Notes and substitutions:

Switch to unsweetened coconut if you prefer less sweetness. Add 2–3 tablespoons extra brown sugar if using unsweetened coconut and you want a sweeter cookie.
For a smaller-batch, halve the recipe easily.
Use chopped walnuts instead of pecans if that’s what you have on hand.

Step-by-step instructions

In a large bowl, combine the shredded coconut, chopped pecans, and quick oats. Toss and set aside.
Place a medium saucepan over medium heat and melt the butter.
Add the brown sugar, sweetened condensed milk, salt, and cinnamon (if using). Stir continuously.
When the mixture comes to a gentle boil, lower the heat and simmer 2–3 minutes. Keep stirring until the sugar dissolves and the mixture looks glossy.
Remove the pan from the heat and stir in the vanilla extract.
Immediately pour the hot syrup over the dry mixture. Stir briskly until everything is well coated.
Use a spoon or cookie scoop to drop portions onto a parchment-lined baking sheet. Press each mound lightly to shape a cookie.
Let the cookies cool at room temperature for 20–30 minutes, or chill in the refrigerator for 10–15 minutes until firm.

Tips for timing: Work quickly when combining the syrup with the dry ingredients so the coating distributes evenly before it sets.

Best ways to enjoy it

These praline cookies are great straight from the tray, but a few serving ideas lift them further:

Plate with a selection of small cookies and nuts for a holiday cookie platter.
Serve warm with a scoop of vanilla ice cream — the contrast of warm praline and cold ice cream is delightful.
Pair with strong coffee or a spiced chai to balance the sweetness.
Stick a few on the side of a cheese board for a sweet crunch alongside sharp cheddar.

If you’re curating a tea-time spread, pair these clusters with something nostalgic like the brown sugar pop tart cookies to offer both no-bake and baked options.

How to store & freeze

Short-term storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.

Refrigeration: Refrigerate for up to 2 weeks in an airtight container. Chilling firms them faster and is helpful in warm climates.

Freezing: Freeze in a single layer on a tray until solid (about 1 hour). Transfer to a freezer-safe bag or container and freeze up to 3 months. Thaw at room temperature for 20–30 minutes before serving.

Food safety: Because these are sugar-based and have no perishable dairy beyond the cooked condensed milk, they’re safe stored at room temp for short periods. Still, avoid leaving them in direct sunlight or hot cars.

Pro chef tips

Use quick oats for a softer, cohesive texture. If you only have old-fashioned oats, pulse them briefly in a food processor to break them down.
Toast the pecans lightly in a dry skillet for 3–4 minutes before chopping to boost nuttiness.
Keep the syrup at a gentle simmer — boiling too hard can cause grainy sugar recrystallization.
Work with a warm spatula when mixing the syrup into the dry ingredients; it helps coat everything smoothly.
If the mixture sets too quickly, return the pan to low heat for a few seconds to loosen it, then stir.
For a cleaner scoop, spray your cookie scoop with nonstick spray or wet the scoop lightly.

For ideas on adapting texture and gluten-free swaps, I sometimes reference techniques used in other cookie recipes like these gluten-free pumpkin chocolate chip cookies when experimenting with alternative flours and binders.

Creative twists

Chocolate-drizzle: Melt 2–3 ounces dark chocolate and drizzle over cooled cookies for contrast.
Coconut-forward: Use toasted coconut flakes on top for a prettier presentation and toasted flavor.
Nut-free: Replace pecans with sunflower seeds or toasted pepitas for a nut-free version.
Mini bites: Make smaller, bite-sized clusters for party platters.
Citrus praline: Add a teaspoon of orange zest to the syrup for a bright, fragrant note.
Spiced versions: Increase cinnamon or add 1/8 teaspoon ground cardamom for warm complexity.
Vegan/dairy-free: Substitute vegan butter and use sweetened condensed coconut milk to keep the same binding and sweetness.

Common questions

Q: How long do these cookies take to make?
A: Active time is about 15 minutes. Allow 20–30 minutes to cool and set at room temperature.

Q: Can I make them ahead for a party?
A: Yes—make them up to 3 days before and store in an airtight container, or freeze for longer storage.

Q: Will the cookies be too sweet?
A: They’re on the sweet side because of the brown sugar and condensed milk. Using unsweetened shredded coconut or slightly less brown sugar will mellow the sweetness.

Q: Can I use old-fashioned oats instead of quick oats?
A: Yes. Old-fashioned oats will give a chewier, heartier texture. Pulse them briefly if you prefer a softer bite.

Q: Why sweetened condensed milk?
A: It provides sweetness and a sticky, glossy texture that binds the ingredients without needing granulated sugar syrup or candy-making techniques.

Conclusion

These No-Bake Coconut Pecan Praline Cookies are a fast, crowd-pleasing treat that you can whip up with pantry staples. They’re ideal for busy hosts, kid-friendly baking days, or any time you want a sweet, crunchy snack without the oven. For a similar classic take on coconut pralines, see the No-Bake Coconut Pecan Praline Cookies from 12 Tomatoes, and for another twist on the no-bake coconut praline idea, check the No Bake Coconut Pralines recipe at Cookies and Cups.