No-Bake Pecan-Coconut Praline Cookies
I first made these No-Bake Pecan-Coconut Praline Cookies on a rainy afternoon when I needed something fast, crunchy, and a little nostalgic. They’re a quick, no-oven treat that combines toasted pecans, chewy coconut, and a fudgy praline coating—perfect for last-minute cookie swaps, potlucks, or an easy holiday cookie tray. If you like simple desserts that still feel indulgent, this one delivers and comes together in about 30 minutes (most of that is chilling). For another easy cookie to keep on hand, try this 3-ingredient sugar cookie for truly minimal baking.
Why you’ll love this dish
These cookies hit several sweet spots: no baking required, pantry-friendly ingredients, and a texture that mixes crunchy pecans with chewy coconut and crumbly graham. They’re a great pick when you want homemade cookies without heating the house—or when a last-minute guest appears and you need something impressive in under an hour.
“Crunchy pecans and coconut wrapped in a chocolate-praline hug—perfect for holiday plates and coffee breaks.” — happy taster
They’re also:
- Kid-approved and easy for little hands to help shape.
- Budget-friendly: the recipe uses basic pantry staples.
- Great for gift tins or as part of a cookie swap because they hold shape when chilled.
If you love experimenting with sweet, nut-forward cookies, these pair well on a cookie tray with chewier options like brown sugar pop tart cookies to give guests a variety of textures.
Step-by-step overview
Before we list the ingredients, here’s the quick plan: toast and chop pecans, mix dry ingredients in a bowl, melt butter and brown sugar with cocoa to make a glossy praline sauce, combine sauce with dry mix until evenly coated, scoop onto a sheet and chill until firm. Expect hands-on time of about 10–15 minutes, then 30 minutes to set in the fridge.
What you’ll need
- 1 cup pecans, chopped (lightly toasted for extra flavor)
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 cups graham cracker crumbs
- 1 cup brown sugar, packed
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Notes and substitutions:
- Use sweetened coconut for a sweeter cookie; unsweetened keeps sugar lower and highlights the pecans.
- Swap graham cracker crumbs for crushed digestive biscuits or vanilla wafer crumbs if unavailable.
- For a dairy-free version, use vegan butter or coconut oil (cookies will be slightly softer).
Step-by-step instructions
- Combine dry mix: In a large bowl, stir together the chopped pecans, shredded coconut, and graham cracker crumbs.
- Make the praline sauce: In a small saucepan over medium heat, melt the butter. Add the brown sugar, cocoa powder, vanilla, and salt. Stir until the sugar dissolves and the mixture comes to a gentle boil. Keep it there for 2 minutes, stirring so it doesn’t scorch.
- Coat the dry ingredients: Remove from heat and immediately pour the hot chocolate-praline mixture over the dry ingredients. Fold gently until everything is evenly coated and glossy.
- Form the cookies: Drop tablespoon-sized spoonfuls onto a parchment-lined baking sheet. Press each mound down slightly so they bond and hold shape.
- Chill to set: Place the tray in the refrigerator for about 30 minutes, or until the cookies are firm to the touch. Serve chilled or at room temperature.
Best ways to enjoy it
Serve these praline cookies on a platter at a holiday gathering, alongside coffee or tea, or as a sweet afternoon snack with a glass of milk. For a fancier presentation, arrange them on a tiered dessert stand with dusted powdered sugar and a few whole toasted pecans as garnish. They’re also great tucked into cellophane bags for gifting at parties.
You can pair them with soft, buttery cookies for contrast—try adding some of these brown sugar pop tart cookies to the same tray for a crowd-pleasing variety.
How to store & freeze
- Short-term: Store cookies in an airtight container in the refrigerator for up to 2 weeks. The cold keeps the praline coating firm.
- Room temperature: If you prefer them softer, keep them at room temperature in an airtight container for up to 3 days.
- Freezing: Freeze in a single layer on a tray until solid, then transfer to a freezer-safe container or bag. They keep well up to 3 months. Thaw in the fridge or at room temperature before serving.
Food safety note: because there’s no baking step to sterilize ingredients further, keep them refrigerated if your kitchen is warm or if you won’t eat them within a few days.
Pro chef tips
- Toast pecans first: Toast chopped pecans in a dry skillet for 3–5 minutes until fragrant. It boosts flavor and prevents sogginess.
- Watch the sauce: When boiling the butter-sugar-cocoa mix, stir constantly and keep heat moderate to avoid burning. A scorched batch will taste bitter.
- Even coating: Pour the hot sauce over dry ingredients in two additions, folding between, to ensure even coverage without overmixing.
- Scoop consistency: If the mixture is too loose to hold shape, chill it for 10 minutes and then form cookies.
For a nuttier chew, try the texture contrast with these classic butterball cookies when planning a dessert platter.
Creative twists
- Chocolate drizzle: Melt 1–2 oz dark chocolate and drizzle over chilled cookies for a glossy finish.
- Citrus lift: Add 1/2 teaspoon grated orange zest to the sauce for a bright praline note.
- Swap nuts: Use almonds, walnuts, or hazelnuts in place of pecans. Toast them first.
- Gluten-free: Use gluten-free graham crumbs or almond flour plus a touch more coconut to bind.
- Vegan/dairy-free: Replace butter with coconut oil and use a vegan brown sugar blend.
Common questions
Q: How long do these cookies take to make?
A: Active prep is about 10–15 minutes. You’ll need about 30 minutes of chill time for the cookies to set.
Q: Can I make these ahead for a party?
A: Yes. Store them in the fridge up to 2 weeks or freeze up to 3 months. Thaw in the refrigerator before serving.
Q: Can I reduce the sugar?
A: You can use a slightly lighter measure of brown sugar, but the brown sugar is the binder and flavor base—reducing too much will make the mixture harder to set and less chewy.
Q: Will the cookies hold their shape at room temperature?
A: They’re firmer when chilled. At warm room temps they’ll soften. For transport or display on a warm day, keep them refrigerated until serving.
Q: Are there nut-free options?
A: Yes—substitute extra coconut plus chopped toasted sunflower seeds for crunch. The flavor profile will shift, but structure will remain similar.
Conclusion
If you want a quick no-bake cookie that still feels like a special treat, these pecan-coconut praline cookies are a winner—easy to make, easy to scale, and full of texture. For a similar take on coconut-praline cookies from other trusted recipe sites, check out 12 Tomatoes’ coconut-pecan praline cookie recipe and a no-bake variation at Cookies and Cups’ no-bake coconut pralines.
No-Bake Pecan-Coconut Praline Cookies
Ingredients
Method
- In a large bowl, stir together the chopped pecans, shredded coconut, and graham cracker crumbs.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar, cocoa powder, vanilla, and salt. Stir until sugar dissolves and mixture comes to a gentle boil. Keep at a gentle boil for 2 minutes, stirring to prevent scorching.
- Remove from heat and pour the hot chocolate-praline mixture over the dry ingredients. Fold gently until evenly coated and glossy.
- Drop tablespoon-sized spoonfuls onto a parchment-lined baking sheet and press each mound down slightly to bond.
- Chill in the refrigerator for about 30 minutes, or until cookies are firm to the touch.
