Why You’ll Love This Recipe

I love how quick and fuss-free these cookies are. No oven, no mixer, just a saucepan and a handful of simple ingredients. They come together in minutes and taste like they took hours. The combo of buttery praline, crunchy pecans, and sweet coconut gives each bite a satisfying texture and depth of flavor. Plus, they store beautifully, making them perfect for gifting or prepping ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup evaporated milk
1/2 cup light corn syrup
1 1/2 cups granulated sugar
1 cup brown sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups sweetened shredded coconut
2 cups pecans

Directions

I start by combining the granulated sugar, brown sugar, evaporated milk, corn syrup, and butter in a medium saucepan.
Over medium heat, I stir the mixture constantly until everything is melted and blended.
I bring it to a rolling boil and let it boil for 3 full minutes, stirring to prevent sticking.
I remove the pan from heat and stir in the vanilla extract and salt.
I then add the shredded coconut and pecans, stirring for 3–4 minutes until the mixture thickens slightly and everything is well coated.
Using a tablespoon or cookie scoop, I drop the mixture onto wax paper-lined baking sheets.
I let them cool at room temperature until they’re firm. If I’m in a hurry, I pop the tray into the freezer for quicker setting.

Servings and Timing

Yield: About 24 cookies
Prep time: 10 minutes
Cook time: 5–7 minutes
Cooling time: 30 minutes to 1 hour (or faster in the freezer)
Total time: About 1 hour

Variations

I sometimes switch things up by adding mini chocolate chips or a drizzle of melted dark chocolate once the cookies have cooled. For a twist, I’ve used toasted coconut or even swapped in chopped walnuts when I didn’t have pecans. A dash of cinnamon or a touch of bourbon extract also gives them a unique depth of flavor.

Storage/Reheating

Once the cookies are fully set, I store them in an airtight container at room temperature for up to a week. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer-safe bag—they stay good for up to 2 months. There’s no need to reheat; I just let frozen cookies sit at room temp for a few minutes before serving.

FAQs

Do I have to boil the sugar mixture for exactly 3 minutes?

Yes, and I time it to be sure. Boiling for 3 minutes ensures the right consistency so the cookies set properly without being too soft or hard.

Can I use unsweetened coconut?

I prefer sweetened coconut for the best texture and flavor balance, but unsweetened works if I want to cut down on sweetness. I just keep in mind it’ll change the overall taste.

Can I make these nut-free?

Absolutely. I’ve made a nut-free version using extra coconut and a handful of rolled oats for texture. Sunflower seeds or pumpkin seeds are also great alternatives.

Do these need to be refrigerated?

Not at all. They set up nicely at room temperature. I only use the fridge or freezer when I want to speed things up.

Why are my cookies too soft or runny?

If they didn’t boil long enough, the mixture may not have thickened properly. I make sure to boil at a steady, rolling boil for the full 3 minutes for best results.

Conclusion

These No-Bake Coconut Pecan Praline Cookies are the perfect mix of convenience and Southern charm. They’re quick to make, rich in flavor, and always a hit whether I’m serving them at a party, packing them for a picnic, or just enjoying one with my afternoon coffee. It’s a simple, sweet recipe that I know I’ll keep making for years to come.