I remember the first time I made these — just three minutes of stirring and the kitchen smelled like toasted coconut and caramel. No Bake Coconut Praline Cookies are a quick, crunchy-sweet treat made from shredded coconut, chopped pecans or walnuts, and sweetened condensed milk. They’re perfect when you want a fuss-free dessert for a last-minute get-together, a holiday cookie plate, or a sweet snack to tuck into lunchboxes.

If you like easy no-bake sweets, you might also enjoy this recipe for no-bake edible cookie dough, which is another fast crowd-pleaser.

What makes this recipe special

These cookies stand out because they deliver buttery, praline-like crunch without any oven time. The sweetened condensed milk acts as a binder and caramel-like sweetener, so you get intense flavor with minimal ingredients and cleanup. They’re also:

Fast: ready to chill in about 5–10 minutes.
Budget-friendly: pantry staples create a decadent result.
Customizable: swap nuts or add chocolate for different takes.
Kid-friendly: safe and simple for cooking with little hands.

"A tiny scoop of sweet, nutty heaven — the perfect no-fuss holiday cookie." — a quick review from my dessert-testing neighborhood panel

You can serve these at parties, bring them to potlucks, or keep a batch in the fridge for an easy weeknight dessert. And if you’re pairing a small dessert platter with a main course, consider something bright and savory like this baked cilantro lime salmon with avocado salsa to balance the sweetness.

Step-by-step overview

Before you dive in, here’s the process in a glance:

Toast (optional) and chop the nuts.
Mix shredded coconut and nuts with sweetened condensed milk, vanilla, and salt until cohesive.
Stir in chocolate chips if using.
Scoop onto a lined sheet and chill until firm.
This takes about 10 minutes active time plus chilling.

What you’ll need

2 cups shredded coconut (sweetened or unsweetened)
1 cup pecans or walnuts, chopped (toast briefly if you like)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup chocolate chips (optional; semi-sweet or dark)

Notes and substitutions:

Use sweetened coconut for a sweeter, stickier cookie; unsweetened keeps sugar lower.
Pecans give a classic praline flavor; walnuts are a touch earthier.
For a dairy-free option, try sweetened condensed coconut milk (results may be slightly softer).

Step-by-step instructions

Add the shredded coconut and chopped nuts to a large bowl. If you prefer deeper flavor, briefly toast the nuts in a dry skillet over medium heat until fragrant; cool before mixing.
Pour in the sweetened condensed milk. Add the vanilla extract and salt. Stir until the mixture is evenly coated and holds together when pressed between your fingers.
Fold in chocolate chips gently, if using, so they don’t melt from handling.
Drop tablespoon-sized scoops onto a baking sheet lined with parchment or a silicone mat. Press each mound lightly with the back of the spoon for flatter cookies.
Refrigerate for at least 1–2 hours until firm, or freeze for 30–45 minutes for quicker set.
Serve chilled or at room temperature. Enjoy immediately or store (see below).

Best ways to enjoy it

Plate them on a holiday cookie tray alongside assorted brittle and truffles.
Pair with bold coffee or a slightly bitter dark tea to counterbalance the sweetness.
Add a small scoop of vanilla ice cream and drizzle warmed caramel for a quick dessert.
For a dessert board, offer fruit like sliced pears or oranges to cut the richness.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 10 days. Layer with parchment to prevent sticking.
Freezer: Freeze in a single layer until solid, then stack with parchment in an airtight container for up to 3 months. Thaw in the fridge or at room temperature before serving.
Reheating: No need to reheat — bring frozen or chilled cookies to room temperature for 10–15 minutes to soften slightly before eating.
Food safety: Because these are no-bake and use sweetened condensed milk, keep them refrigerated if your kitchen is warm and discard if left at room temperature longer than 4 hours.

Pro chef tips

Press a small amount of the mixture into a tart tin to make quick coconut praline cups — chill and unmold for a pretty presentation.
If the mixture feels too wet, add a few tablespoons of extra coconut or a tablespoon of powdered graham cracker to firm it slightly.
Use a small cookie scoop for uniform shapes and even chilling.
For glossy, professional-looking chocolate, melt chips and dip the bottoms of chilled cookies, then allow to set on parchment.

You might also enjoy a baked sweet treat that showcases warm spices — try these baked cinnamon sugar donuts for a cozy contrast: baked cinnamon sugar donuts.

Creative twists

Citrus praline: Add 1 teaspoon finely grated orange zest to the mix for brightness.
Coconut-chocolate swirl: Drizzle melted dark chocolate over chilled cookies and sprinkle flaky sea salt.
Tropical: Fold in small diced dried pineapple or mango (reduce chocolate chips or nuts).
Vegan: Use canned sweetened condensed coconut milk and swap chips for dairy-free chocolate.
For inspiration on other no-bake and baked sweets, see this second take on cinnamon sugar donuts: baked cinnamon sugar donuts.

Common questions

Q: How long do these hold together — will they fall apart?
A: If you measure the condensed milk correctly and press the mixture when scooping, they hold well after chilling. If the mixture seems crumbly, add 1–2 tablespoons more condensed milk.

Q: Can I use store-bought candied pecans instead of plain nuts?
A: Yes — reduce or omit the added salt and be aware the cookies will be sweeter and stickier. Toasting is unnecessary for candied nuts.

Q: Are these safe for kids?
A: Yes. They contain no raw eggs or raw flour. Keep an eye on nut allergens, and consider nut-free variations (use sunflower seeds or extra coconut) for school-safe treats.

Q: Can I make them ahead for a party?
A: Definitely. Make up to 3 days ahead and refrigerate, or freeze for longer storage and thaw before serving.

Conclusion

These No Bake Coconut Praline Cookies are a quick, reliable way to get crunchy, caramel-like cookies on the table without an oven. For another take on no-bake coconut pralines, check the tested variation at Cookies and Cups: No Bake Coconut Pralines, or compare flavors with the 12 Tomatoes coconut pecan praline cookies recipe for additional ideas and technique notes.