Name: No-Bake Coconut Pecan Praline Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 60 min
Ingredients: 1 cup evaporated milk (Provides creaminess and caramel flavor.); 1 cup granulated sugar; 1/2 cup butter (Use unsalted and adjust salt if preferred.); 1 cup shredded coconut (Sweetened or unsweetened; sweetened gives a richer flavor.); 1 cup chopped pecans (Toasted for extra flavor.); 1 teaspoon vanilla extract; 1/4 teaspoon salt

I still remember the first time I stirred evaporated milk, sugar, and butter together for these no-bake coconut pecan praline cookies — the kitchen filled with a warm, toffee-like aroma that made it impossible to wait. These chewy, nutty clusters come together fast, require no oven, and carry the toasted sweetness of coconut with crunchy pecan bits. They’re perfect for holiday cookie exchanges, last-minute guests, or when you want a rich, portable treat without turning on the oven. If you like similar flavor combinations, you might also enjoy a different take on coconut-pecan cookies like this coconut pecan cookie variation.

Why you’ll love this dish

This recipe checks a lot of boxes: it’s quick, pantry-friendly, and reliably kid-approved. The caramelized edge comes from briefly boiling the evaporated milk-sugar-butter mix, which develops a toffee note without needing a candy thermometer. Because everything is mixed and dropped, there’s no rolling, chilling, or baking — great for busy hosts or anyone avoiding a hot kitchen.

“Sweet, nutty, and unbelievably easy — these became my go-to for last-minute cookie trays.” — a friend who judges cookie swaps

If you’re collecting no-bake options for a holiday spread, pairing these pralines with lighter cookies is a smart move; fans of crumbly, buttery bites often rotate in classics like pecan snowball cookies alongside these.

How this recipe comes together

Overview: You’ll simmer a simple three-ingredient base (evaporated milk, sugar, butter) to build flavor and slightly thicken it. Once it’s been gently boiled for 2–3 minutes, remove from heat and fold in coconut, pecans, vanilla, and salt. Drop spoonfuls onto a lined surface and let them set at room temperature. Expect 30–60 minutes to firm up depending on humidity.

What to anticipate:

Prep time: 5–10 minutes to measure and chop.
Active stove time: about 6–8 minutes (watch closely).
Setting time: 30–60 minutes.
Difficulty: easy — just attentive simmering.

What you’ll need

Key ingredients

1 cup evaporated milk
1 cup granulated sugar
1/2 cup (1 stick) butter
1 cup shredded coconut (sweetened or unsweetened; sweetened gives a richer caramel flavor)
1 cup chopped pecans (toasted if you prefer extra depth)
1 teaspoon vanilla extract
1/4 teaspoon salt

Notes and substitutions:

Evaporated milk: provides creaminess and a more custardy caramel flavor than regular milk. If unavailable, use 3/4 cup heavy cream + 1/4 cup milk as a substitute, but texture will vary slightly.
Coconut: swap for flaked coconut for bigger bites; reduce to 3/4 cup if you want a nuttier, less coconut-forward cookie.
Pecans: toasted pecans (5–7 minutes in a 350°F/175°C pan) intensify flavor. Walnuts work in a pinch.
Butter: use unsalted and adjust the added salt if you prefer.

Step-by-step instructions

Combine the evaporated milk, granulated sugar, and butter in a medium saucepan. Place over medium heat so the butter melts and the sugar dissolves evenly. Stir gently.
Bring the mixture to a steady boil while stirring constantly. Keep the heat moderate — you want a gentle boil, not a furious one.
Once boiling, maintain a gentle boil and keep stirring for 2–3 minutes. This slightly thickens the mixture and develops a toffee-like flavor. Stay attentive: the milk can foam and climb the pot quickly.
Remove the pan from the heat immediately after the 2–3 minute boil. Stir in the shredded coconut, chopped pecans, vanilla extract, and salt until everything is evenly combined.
Drop rounded spoonfuls of the hot mixture onto wax paper or a silicone mat. Space them so they don’t touch — they will firm up as they cool.
Let the cookies set at room temperature until firm, about 30–60 minutes depending on humidity. Once set, they’re ready to serve.

Kitchen-safety tip: work carefully with the hot mixture — it holds heat and can cause burns. Use silicone-tipped spoons or a cookie scoop to portion safely.

Best ways to enjoy it

These cookies are intensely flavorful, so pair them with something simple:

Beverage pairings: a robust coffee, a spiced chai, or black tea balance the sweetness nicely. For something indulgent, try a shot of espresso or an aged rum.
Plating: arrange on a tiered cookie tray with lighter cookies for balance. The contrast of textures looks appealing next to shortbread or airy amaretti.
Gifting: wrap stacks in parchment with a ribbon, or pack single layers in decorative tins separated by parchment.

For ideas on contrasting coconut textures, check out how other recipes highlight crisp-chewy textures like this crispy, chewy coconut cookie.

How to store & freeze

Room temperature: Store in an airtight container layered with parchment for up to 3 days.
Refrigerator: Keeps 1–2 weeks in an airtight container. Bring to room temperature before serving for best flavor and chew.
Freezing: Flash-freeze the dropped cookies on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature; avoid microwaving as it can make them oily or chewy.
Food safety: because these are cooked to a short boil and contain perishable dairy, refrigeration is recommended if you don’t plan to eat them within a couple of days, especially in warm climates.

Pro chef tips

Even heat matters: use medium heat and continuous stirring to prevent scorching the milk-sugar-butter mixture. A light, even simmer develops flavor without burning.
Texture control: if you want a firmer cookie, simmer 30–60 seconds longer (keeping your eye on it). Shorter boiling yields chewier, softer clusters.
Nut distribution: fold nuts in gently but thoroughly so every scoop has a good mix of pecan and coconut.
Timing for dropping: work quickly after removing from heat — the mixture sets as it cools. If it cools too much and thickens, gently rewarm for a few seconds on low.
Salt balance: a small sprinkling of flaky sea salt on top after dropping enhances contrast. For other salty-sweet ideas, see recipes that play with that balance like this salty-sweet coconut cookie inspiration.

Flavor swaps

Chocolate drizzle: melt 2–3 ounces of dark chocolate and drizzle over set cookies for a more decadent finish.
Maple instead of vanilla: replace vanilla with 1 teaspoon pure maple extract for a maple praline vibe.
Nut swaps: use toasted almonds or pistachios for a different crunch profile.
Coconut-free: omit coconut and increase pecans to 1 3/4 cups for a straight pecan praline cookie.
Vegan option: use vegan butter and full-fat coconut milk reduced slightly (watch texture) — results will be richer and a touch more coconut-forward.

Your questions answered

Q: How long does it take to set?
A: At typical room temperature, expect 30–60 minutes. High humidity can extend this; cool, dry rooms set faster.

Q: Can I make these ahead for a party?
A: Yes — they refrigerate well for 1–2 weeks and freeze up to 3 months. Layer with parchment to prevent sticking.

Q: Do I need a candy thermometer?
A: No. This recipe relies on a brief, steady boil (2–3 minutes) rather than a precise temperature. Constant stirring and moderate heat are more important.

Q: Why did mine turn grainy or oily?
A: Graininess can come from undissolved sugar or overheating. Oily texture means the fat separated — usually from overcooking or very long standing; gentle heat and timely removal from the stove help prevent this.

Q: Can I make them nut-free?
A: Yes — omit pecans and add extra coconut and a tablespoon of chopped sunflower seeds or toasted oats for texture.

Conclusion

If you’d like another version of this classic, see the tested take on No-Bake Coconut Pecan Praline Cookies | 12 Tomatoes for comparison and tips. For a similar no-bake spin with slightly different ratios and step notes, this recipe is helpful: No Bake Coconut Pralines | Cookies and Cups.