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No-bake Coconut Pecan Praline Cookies arranged on a plate

No-Bake Coconut Pecan Praline Cookies

These no-bake cookies combine toasted coconut and crunchy pecans in a buttery praline coating, perfect for a quick sweet treat.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 108
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. 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.
  3. When the mixture reaches a boil, keep stirring and allow it to cook for 1–2 minutes until slightly thickened.
  4. Remove the pan from heat. Stir in the toasted shredded coconut, chopped pecans, and vanilla until everything is evenly coated.
  5. 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.
  6. Let the cookies cool undisturbed at room temperature until firm, about 30–45 minutes, then transfer to a serving plate.

Notes

For different textures, swap pecans for walnuts or macadamias. For a dairy-free version, use vegan butter and sweetened condensed coconut milk. Store in airtight containers at room temperature or refrigerate for longer storage.