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Buttery, chewy no-bake coconut pecan praline cookies with rich Southern praline flavor. Ready in 20 minutes, perfect for holiday cookie trays and gluten-free.
Do you remember those cherished moments in the kitchen, the sweet aroma of sugar and vanilla lingering, as Grandma whipped up her famous recipes? Well, it was on one of those sultry summer afternoons when the oven was our sworn enemy, that she introduced me to these gems. The No-Bake Coconut Pecan Praline Cookies. I remember, between stories of her youth, she would often chuckle saying, “Why bake when you can fake it and still make it delicious?” These cookies became an instant family classic. I’m sharing this treasured recipe so that you too can create memories, without sweating it out over a hot oven!
What Makes These No-Bake Coconut Pecan Praline Cookies Special?
Here’s why this recipe stands out: it leans into classic praline technique with modern conveniences, so you get consistent, candy-shop results without babysitting a candy thermometer (unless you want to!).
- Fast, no-bake win: From stovetop to cookie tray in about 20–30 minutes. Ideal for holiday cookie swaps and busy weeknights.
- Praline-meets-cookie texture: Chewy edges, tender middles, with crisp coconut and buttery pecans. Peak Southern praline cookies vibes.
- Foolproof temperature cues: Clear visual signs—plus soft-ball temp guidance—so your cookies set every time.
- Diet-friendly options: Naturally gluten-free, with tested dairy-free and vegan praline cookie swaps.
- Elevated flavor: Lightly toasted nuts and coconut, real vanilla, and a hint of salt for balance. Optional bourbon or maple for a grown-up twist.
- Make-ahead friendly: Great for gifting, freezing, and prepping ahead for Christmas no-bake cookies.
Ingredients Notes For No-Bake Coconut Pecan Praline Cookies:
- Pecans: Opt for fresh, raw pecans. If they’re slightly roasted, it brings out an enhanced nutty flavor.
- Sweetened Shredded Coconut: Adds sweetness and texture, but you can also use unsweetened if you’re watching your sugar intake.
- Evaporated Milk: This adds creaminess. Ensure you’re using evaporated milk, not to be mistaken with condensed milk which is much sweeter.
- Light Corn Syrup: It’s essential for the praline texture but if you’re against it, golden syrup can be a substitute (though it’ll slightly alter the flavor).
- Unsalted Butter: If you only have salted butter, reduce the added salt in the recipe.
How To Make No-Bake Coconut Pecan Praline Cookies:
Start with a deep breath. We’re diving deep into cookie nirvana. Now:
- Begin with the Caramel Base: In a spacious saucepan, combine sugars, evaporated milk, corn syrup, and butter. Turn up the heat to medium-high. Stir diligently until everything melds into a smooth, creamy concoction. Patience is key! Once it’s all harmonious, let it boil for about 3 minutes.
- Cool Down and Flavor Up: Once you’ve achieved the boiling point, take it off the stove. This is the fun part! Drizzle in that vanilla extract and sprinkle in the salt. Whisk them in until it’s singing aromatic lullabies to your senses.
- Stir in the Stars: Time to introduce the coconut and pecans to the mix. As you fold them in, ensure everything’s drenched and well-incorporated. Keep stirring for a few more minutes. You’ll notice it starting to cool and thicken – that’s your cue!
- Scoop and Set: Now, channel your inner cookie artist. Using a tablespoon or even a small ice cream scoop, dollop down your cookie mountains onto wax paper. It’s a no-bake recipe, so all you need now is patience. Let them set and solidify. If you’re as impatient as me, pop them in the freezer. Once firm, it’s munching time!
Pro Tips
- No thermometer? After 3–4 minutes of rolling boil, drop a little syrup into cold water—it should form a soft, pliable ball.
- Humidity alert: On humid days, cook to the higher end of soft-ball (236–238°F) to ensure a clean set.
- Don’t scrape the pan: Any crystallized sugar on the sides can make cookies grainy. Leave the sugary film alone.
- Speed is your friend: Scoop immediately once the mixture thickens and dulls; that’s the set window.
- Vegan swap: Use full-fat canned coconut milk and vegan butter, and still aim for 236°F for best texture.
- Altitude adjustment: Subtract ~2°F from the target temp for every 1,000 ft above sea level.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Good news: These no-bake praline cookies store beautifully and don’t need reheating.
- Do not microwave to “refresh”: Heat melts the set sugar and can make them greasy.
- Room temperature: Airtight container with parchment between layers, up to 5 days.
- Refrigerator: Up to 10 days; the chill makes them extra snappy.
- Freezer-friendly: Freeze in a single layer, then store in bags/containers up to 2 months. Thaw at room temp 20–30 minutes.
- If they’re sticky: Pop into the fridge for 10–15 minutes to firm up.
Variations & Substitutions
Make them your own: Swap flavors, switch nuts, or go dairy-free—this recipe is flexible.
- Toasted coconut max-out: Use large coconut flakes for extra crunch and bakery-style looks.
- Dairy-free/vegan: Full-fat canned coconut milk + vegan butter. Add 1–2 teaspoons maple syrup if you want a deeper note.
- Nut options: Try toasted walnuts, almonds, or macadamias. For nut-free, use pumpkin seeds + more coconut.
- Maple-praline twist: Replace 1/4 of the granulated sugar with maple sugar for a nuanced flavor.
- Bourbon-vanilla: Add 1–2 teaspoons bourbon with the vanilla for a grown-up cookie tray moment.
- Chocolate-lovers: Stir in mini chocolate chips after the mixture cools 1–2 minutes, or drizzle melted dark chocolate on top.
- Orange-cinnamon: Add 1/2 teaspoon cinnamon and a little fresh orange zest for holiday warmth.
Final word: These No-Bake Coconut Pecan Praline Cookies punch way above their effort level—deep praline flavor, dreamy chew, and zero oven time. They’re the MVP of your Christmas cookies, no-bake desserts, and “Oh no, guests are here” emergencies. If you love quick stovetop cookies with serious Southern charm, this is your keep-forever recipe.
FAQ
My cookies didn’t set… what happened?
They likely didn’t reach soft-ball stage. Next time boil 3–4 full minutes, or aim for 236–238°F. On humid days, go to the higher end and stir a little less.
Can I make these without a candy thermometer?
Yep. Time a strong rolling boil for 3–4 minutes and use the cold-water test—drop a bit in cold water; it should form a soft, squishable ball.
Are they gluten-free?
Naturally gluten-free—just confirm your coconut and vanilla are certified GF if needed. No flour here, just pure praline joy.
How do I make them dairy-free or vegan?
Use full-fat canned coconut milk and a good vegan butter. Cook to 236°F and proceed as directed. The texture is spot-on and the coconut flavor shines.
Can I use sweetened shredded coconut?
You can, but they’ll be sweeter and softer. If using sweetened coconut, slightly increase the coconut quantity or add a touch more pecans for structure.
How small should I chop the pecans?
Think rough chop—about pea-sized. Too fine and the texture gets sandy; too large and the cookies won’t hold together as nicely.
Can I halve or double the recipe?
Absolutely. Halve for a small batch or double for a crowd—just use a large, heavy pot and work fast when scooping. Larger batches cool/set quicker in the pot.
No-Bake Coconut Pecan Praline Cookies
Dive into the delightful world of No-Bake Coconut Pecan Praline Cookies, a tantalizing blend of sweetened shredded coconut, crunchy pecans, and a caramelized base. A perfect treat without the oven fuss!
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Servings: 24 Cookies
Ingredients
- 2 cups of pecans
- 2 cups of sweetened shredded coconut
- 1 1/2 cups of granulated sugar
- 1 cup of brown sugar
- 1/2 cup of evaporated milk
- 1/2 cup of light corn syrup
- 1/2 cup or one stick of unsalted butter
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Instructions
- In a sizeable saucepan, combine the granulated sugar, brown sugar, evaporated milk, corn syrup, and unsalted butter. Heat over medium-high temperature, ensuring continuous stirring until the mixture is thoroughly combined and has achieved a uniform consistency.
- Allow the mixture to reach a boil and maintain this state for a duration of 3 minutes. Following this, remove the saucepan from the heating source.
- Immediately introduce the vanilla extract and salt to the mixture, ensuring thorough integration.
- Gradually introduce the shredded coconut and pecans to the saucepan. Ensure the ingredients are evenly distributed throughout the mixture by stirring continuously for an additional 3-4 minutes. The mixture will begin to cool and thicken slightly during this time.
- Once the desired consistency has been reached, proceed to portion out the mixture using a tablespoon or a small scoop. Deposit each portion onto baking sheets that have been previously lined with wax paper.
- Allow the cookies to solidify at room temperature. For expedited setting, consider placing them in the freezer. Once solidified, the cookies are ready to be served.
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One Response
I have everything I need to make these. I will make them tomorrow. Thank you for sharing your recipe