No-Bake Coconut Pecan Praline Cookies

Looking for a sweet treat that’s quick, chewy, and packed with nutty flavor? These No-Bake Coconut Pecan Praline Cookies hit all the right notes. Rich shredded coconut, crunchy pecans, and a buttery, caramel-like coating make every bite utterly irresistible — and the best part? No oven required.

Perfect for busy weeknights, last-minute parties, or a fun snack with the kids, these cookies come together in just 25 minutes. Their chewy texture and nutty sweetness make them a crowd-pleaser, and they’re versatile enough to experiment with your favorite nuts or even add dairy-free chocolate chips for extra indulgence.

If you’re craving a homemade no-bake cookie, quick coconut treat, or a sweet nutty dessert, this recipe is exactly what you need.

Why You’ll Love This Recipe

• Super quick and easy — ready in under 30 minutes
• No oven required — perfect for hot days or last-minute treats
• Chewy, nutty, and flavorful with coconut and pecans
• Kid-friendly and versatile — swap nuts or add chocolate chips
• Make-ahead friendly — store in an airtight container for snacking later

Ingredients

• Shredded coconut (1½ cups) – adds chewiness and tropical flavor
• Chopped pecans (1 cup) – provides crunch and nutty richness
• Unsalted butter (½ cup) – forms the luscious praline base
• Brown sugar, packed (1 cup) – gives deep caramel sweetness
• Sweetened condensed milk (½ cup) – binds the mixture and adds creaminess
• Vanilla extract (1 tsp) – enhances the overall flavor
• Salt (¼ tsp) – balances the sweetness
• Ground cinnamon (½ tsp, optional) – adds warm, subtle spice
• Quick oats (2 cups) – give structure and heartiness

How to Make No-Bake Coconut Pecan Praline Cookies

Prepare Your Workspace

Line a baking sheet with parchment paper and set aside. This will make cooling and removing the cookies easy.

Make the Praline Base

In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and sweetened condensed milk. Continue stirring until the mixture comes to a bubbly boil (about 3 minutes).

Remove from heat and stir in vanilla extract, salt, and cinnamon (if using).

Mix in Coconut, Pecans, and Oats

Fold in shredded coconut and chopped pecans, making sure everything is evenly coated in the buttery sugar mixture.

Add quick oats and stir until the mixture is thick and cohesive. The batter should hold together enough to scoop.

Form the Cookies

Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly with the back of the spoon if you prefer a more traditional cookie shape.

Cool and Serve

Let the cookies cool at room temperature for at least 20 minutes. For faster results, refrigerate until set.

Enjoy immediately, or store in an airtight container for up to a week — perfect for quick snacks anytime.

Tips for Success

• Don’t skip the oats — they help the cookies hold their shape.
• Toast the pecans lightly beforehand for extra flavor.
• Adjust sweetness by reducing brown sugar slightly if desired.
• Flatten cookies evenly to ensure consistent texture and cooling.
• Use quick oats instead of old-fashioned for better binding.

Equipment Needed

• Medium saucepan
• Mixing bowl
• Spoon or spatula
• Baking sheet
• Parchment paper

Recipe Variations

• Chocolate Coconut Pecan Cookies: Fold in ½ cup chocolate chips for extra indulgence.
• Almond or Walnut Version: Swap pecans with almonds or walnuts.
• Dairy-Free Option: Use coconut oil instead of butter and sweetened condensed coconut milk.
• Spiced Twist: Add nutmeg or pumpkin spice along with cinnamon for a fall-inspired flavor.
• Mini Cookies: Make smaller bite-sized cookies for easy snacking or party platters.

Serving Suggestions

• Serve as an after-dinner treat with coffee or tea.
• Add a scoop of vanilla ice cream for an indulgent dessert.
• Pack them as a portable snack for school or work.
• Arrange on a cookie platter for parties or holiday gatherings.

FAQs

Can I make these ahead of time?
Yes! They keep well in an airtight container for up to a week.

Can I use other nuts?
Absolutely. Walnuts, almonds, or hazelnuts all work beautifully.

Do I have to use sweetened condensed milk?
Yes, it’s what gives the cookies their chewy, praline texture. For a dairy-free option, try sweetened condensed coconut milk.

Can I freeze these cookies?
Yes, freeze on a tray first, then transfer to a container for up to 2 months. Thaw at room temperature.

Why are my cookies too soft?
Make sure the mixture has cooked long enough to bubble and thicken; oats and coconut will help firm them as they cool.

Print

Final Thoughts

These No-Bake Coconut Pecan Praline Cookies are proof that delicious, indulgent treats don’t have to be complicated. With their chewy texture, rich coconut and pecan flavor, and buttery praline sweetness, they’re a quick way to satisfy a sweet craving or impress friends and family.