No bake coconut pecan praline cookies bring together the rich flavors of toasted pecans and sweet coconut in a delightfully chewy treat. These cookies capture the essence of classic Southern pralines but in an easy no-bake form that saves us time without sacrificing taste.
Perfect for when we want a quick dessert or a sweet snack, this recipe requires just a few simple ingredients and no oven at all. The combination of creamy caramelized sugar with crunchy pecans and shredded coconut creates a satisfying texture that keeps us coming back for more.
Whether we’re making them for a holiday gathering or an everyday indulgence, these no bake cookies offer a delicious way to enjoy a Southern favorite with minimal fuss. Let’s dive into this easy recipe that’s sure to become a staple in our cookie rotation.
Ingredients
To create our No Bake Coconut Pecan Praline Cookies, we use a simple yet flavorful combination of ingredients. Each component plays an essential role, delivering that perfect balance of rich caramelized sweetness, crunchy pecans, and toasty coconut.
Dry Ingredients
Our dry ingredients build the cookie’s texture and key flavor notes. Here is what we use:
- 1 cup chopped pecans (toasted for extra depth)
- 1 1/2 cups sweetened shredded coconut (adds chewy texture and natural sweetness)
- 2 cups granulated sugar (for caramelization and sweetness)
- 1/2 teaspoon salt (enhances all flavors)
- 2 tablespoons unsweetened cocoa powder (optional for a subtle chocolate undertone)
Wet Ingredients
The wet ingredients create the rich caramel praline base and help bind the cookie together.
- 1/2 cup unsalted butter (provides creaminess and richness)
- 1/3 cup evaporated milk (helps dissolve sugar evenly and intensifies flavor)
- 1 teaspoon vanilla extract (adds aromatic warmth)
Optional Toppings
- Sea salt flakes (to sprinkle on top for a salty-sweet contrast)
- Chopped dark chocolate (for extra decadence)
- Drizzle of white chocolate (adds visual appeal and sweetness)
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Dry Ingredients | Chopped pecans, shredded coconut, sugar, salt, cocoa powder | Texture and flavor foundation |
| Wet Ingredients | Unsalted butter, evaporated milk, vanilla extract | Binding and caramel flavor |
| Optional Toppings | Sea salt, chopped dark chocolate, white chocolate drizzle | Enhancements and decoration |
Equipment Needed
To create our No Bake Coconut Pecan Praline Cookies flawlessly, we rely on a handful of essential tools that streamline the process and ensure consistent results. Here is a detailed list of the equipment needed along with their roles in crafting these decadent treats:
| Equipment | Purpose |
|---|---|
| Medium Saucepan | To melt butter and cook the sugar mixture evenly |
| Heatproof Mixing Bowl | For combining toasted pecans, shredded coconut, and other dry ingredients |
| Measuring Cups & Spoons | To ensure precise measurement of wet and dry ingredients for perfect balance |
| Spatula or Wooden Spoon | To stir the praline mixture constantly and scrape the sides smoothly |
| Baking Sheet | To place dollops of cookie batter for setting the no-bake cookies |
| Parchment Paper or Silicone Mat | To line the baking sheet preventing sticking and easy removal |
| Cooling Rack | For allowing cookies to cool and set to the perfect texture |
| Optional: Small Cookie Scoop | For portioning uniform cookie sizes quickly and neatly |
Our medium saucepan is crucial to carefully cook the caramel base, preventing scorching while achieving the rich praline flavor. Stirring constantly with a wooden spoon or spatula ensures a smooth texture without graininess. Once the mixture blends with dry ingredients in a heatproof bowl, we scoop the buttery, nutty batter onto a parchment-lined baking sheet, which guarantees effortless cleanup.
These tools make the no-bake process easy and repeatable, allowing us to focus on enjoying the unmistakable flavor of buttery pecans and flaky coconut with every bite. Using a cooling rack at the end helps the cookies set quickly without becoming soggy underneath. When we want precise, even cookies, a small cookie scoop aids consistent sizing and presentation.
Prep Work
Before we start combining ingredients for our No Bake Coconut Pecan Praline Cookies, proper prep work ensures the best flavors and textures. Let’s get the pecans and coconut perfectly prepared to maximize crunch and aroma.
Preparing the Pecans
We begin by preparing the pecans, which add a rich, buttery crunch to our cookies. Follow these steps to bring out their full flavor:
- Chop pecans into small, even pieces, roughly ¼ inch in size. This size creates balanced texture without overpowering.
- Use a dry skillet over medium heat.
- Add the chopped pecans in a single layer.
- Toast pecans for about 4 to 5 minutes.
- Stir frequently to prevent burning.
- Remove once they are fragrant and slightly darker.
- Let them cool completely before mixing.
Toasting the pecans unlocks their oils and enhances the praline flavor that defines our cookies.
Toasting the Coconut
Next, the coconut needs to be toasted to bring out its natural sweetness and crispy texture:
- Spread sweetened shredded coconut evenly on a baking sheet or skillet.
- For stovetop: Use medium heat and stir constantly for 3 to 4 minutes until golden brown.
- For oven: Preheat to 325°F (163°C). Toast for 5 to 7 minutes, stirring every 2 minutes.
- Watch closely to avoid burning; coconut browns quickly.
- Remove and cool before incorporating into the cookie mixture.
| Ingredient | Method | Time | Temperature |
|---|---|---|---|
| Pecans (chopped) | Dry skillet | 4-5 minutes | Medium heat |
| Shredded coconut | Stovetop stirring | 3-4 minutes | Medium heat |
| Shredded coconut | Oven | 5-7 minutes | 325°F (163°C) |
“Toasting nuts and coconut is critical—it deepens flavor and adds the perfect texture contrast in our no bake cookies.”
With pecans chopped and toasted, and coconut perfectly golden, we are ready to proceed to mixing our luscious praline base.
Instructions
Let’s craft our No Bake Coconut Pecan Praline Cookies step-by-step, ensuring we capture all the rich flavors and perfect texture in every bite.
Making the Praline Mixture
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup evaporated milk, and 1/4 cup unsalted butter.
- Place the saucepan over medium heat and stir continuously using a wooden spoon or spatula.
- Bring the mixture to a gentle boil, then reduce heat to medium-low.
- Cook, stirring constantly, until the mixture reaches 238°F (soft-ball stage) on a candy thermometer. This usually takes about 5–7 minutes.
- Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and a pinch of salt immediately.
| Step | Ingredient/Action | Temperature/Time |
|---|---|---|
| Combine dry and wet | Sugar, evaporated milk, butter | Medium heat |
| Bring to boil, stir | Continuous stirring | 5–7 minutes |
| Cook until soft-ball stage | Candy thermometer reading | 238°F (114°C) |
| Remove from heat | Add vanilla, salt | Immediately |
Combining the Ingredients
- In a large heatproof bowl, place the toasted chopped pecans (1 cup) and toasted shredded coconut (3/4 cup).
- Slowly pour the hot praline mixture over the dry ingredients.
- Using a sturdy spatula, fold the mixture quickly but gently until all the pecans and coconut are well coated and evenly distributed.
- If using, fold in optional cocoa powder (1 tablespoon) or other mix-ins now for extra flavor.
Forming the Cookies
- Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Using a small cookie scoop (about 1 tablespoon) or two spoons, drop spoonfuls of the sticky praline mixture onto the parchment, spacing them about 2 inches apart.
- If desired, sprinkle a pinch of sea salt flakes, chopped dark chocolate, or a drizzle of white chocolate over each cookie while still warm.
- Let the cookies sit at room temperature for at least 30 minutes to set and cool completely.
- Once firm, transfer the cookies to a cooling rack or airtight container for storage.
Pro Tip: Work quickly when forming the cookies as the praline mixture thickens fast and becomes hard to scoop. If it cools too much, warm it gently for a few seconds in the microwave to soften.
Directions for Setting and Storing
Proper setting and storing of our No Bake Coconut Pecan Praline Cookies is crucial to maintain their crisp texture and rich flavor. Let’s explore the best practices to ensure they stay fresh and delicious.
Cooling Time
Allow the cookies to cool completely at room temperature on the parchment-lined baking sheet. This usually takes about 30 to 45 minutes. During this time, the praline mixture firmly sets, creating that irresistible crisp outer shell while keeping the coconut and pecan center tender.
To speed up the process, you can place the baking sheet in the refrigerator for 15 to 20 minutes. However, be careful not to leave them too long as excessive moisture might cause the cookies to become sticky.
| Cooling Method | Duration | Result |
|---|---|---|
| Room Temperature | 30–45 minutes | Even and firm set |
| Refrigeration | 15–20 minutes | Faster set, risk of moisture |
Tip: Avoid stacking the cookies before they are fully set to prevent sticking or deformation.
Storage Tips
Storing our No Bake Coconut Pecan Praline Cookies properly preserves their freshness and texture. Follow these essential tips for best results:
- Store cookies in an airtight container to keep moisture out.
- Place wax paper or parchment sheets between layers to prevent sticking.
- Keep the container in a cool, dry place away from direct sunlight or heat sources.
- The cookies will stay fresh for up to 1 week at room temperature.
- For longer storage, place them in the refrigerator inside an airtight container for up to 3 weeks.
- Freeze the cookies by wrapping them individually in plastic wrap, then storing in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
| Storage Condition | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 1 week | Use airtight container |
| Refrigeration | Up to 3 weeks | Keep sealed, prevent moisture |
| Freezer | Up to 3 months | Wrap individually, thaw before serving |
Following these guidelines assures our No Bake Coconut Pecan Praline Cookies stay perfectly textured and richly flavored every time.
Variations and Tips
Delicious Variations to Customize Your Cookies
We can easily put a personal twist on this No Bake Coconut Pecan Praline Cookies Recipe by incorporating different flavors and textures. Here are some favorite variations:
- Add Chocolate: Stir in ½ cup of chopped dark or semi-sweet chocolate chips after removing the praline mixture from heat. This introduces a rich cocoa contrast to the nutty pecans and sweet coconut.
- Swap Pecans for Other Nuts: Use chopped walnuts, almonds, or macadamia nuts instead of pecans for a different crunch and flavor profile.
- Boost Coconut Flavor: Lightly toast the shredded coconut before adding to the mixture to deepen its nutty sweetness.
- Spice It Up: Add ½ teaspoon ground cinnamon or a pinch of cayenne pepper for a warm or spicy kick.
- Citrus Zest: Incorporate 1 teaspoon of finely grated orange or lime zest to brighten the praline base.
We suggest experimenting with these variations one at a time to find your perfect balance.
Pro Tips for Perfect No Bake Cookies
To get the best results from this recipe here are practical tips we rely on:
| Tip | Explanation |
|---|---|
| Toast nuts and coconut | Enhances the natural flavors and adds crunch |
| Cook to soft-ball stage (235°F – 240°F) | Ensures the perfect caramel texture, preventing sogginess or hardness |
| Work quickly when mixing | The praline cools and thickens fast so quick stirring ensures an even coating on nuts and coconut |
| Use parchment-lined baking sheet | Prevents sticking and simplifies cleanup |
| Cool completely at room temperature | Avoids condensation and soggy cookies |
| Store properly | Use airtight containers with wax paper layers to maintain crispness |
We often quote:
“Precision in cooking temperatures and timing separates good from great in no bake pralines.”
Storage and Serving Suggestions
- Store cookies in a cool dry place or fridge for extended freshness.
- For long term storage, freeze in airtight containers up to three months.
- Serve with coffee or tea for a delightful snack pairing, or package as homemade gifts.
By following these variations and tips, we keep our No Bake Coconut Pecan Praline Cookies irresistibly flavorful and perfectly textured for every occasion.
Conclusion
No bake coconut pecan praline cookies offer a perfect blend of rich flavors and effortless preparation. They’re ideal for anyone looking to whip up a delicious treat without turning on the oven.
With just a few simple ingredients and straightforward steps, these cookies deliver satisfying texture and taste every time. Whether for a cozy snack or a thoughtful gift, they’re sure to become a favorite in our baking rotation.
Give this recipe a try and enjoy the sweet, nutty goodness that comes together quickly and beautifully.
Frequently Asked Questions
What are no bake coconut pecan praline cookies?
No bake coconut pecan praline cookies are rich, sweet treats made with toasted pecans, shredded coconut, and a creamy caramel praline mixture. They require no oven and use simple ingredients, making them quick and easy to prepare.
What ingredients do I need for these cookies?
You’ll need dry ingredients like toasted pecans, shredded coconut, sugar, salt, and optional cocoa powder. Wet ingredients include unsalted butter, evaporated milk, and vanilla extract. Optional toppings such as sea salt flakes or chocolate can enhance flavor.
What equipment is required to make this recipe?
Basic tools include a medium saucepan, heatproof mixing bowl, measuring cups and spoons, spatula or wooden spoon, parchment-lined baking sheet, cooling rack, and a small cookie scoop for uniform cookie sizes.
How do I prepare the pecans and coconut for the cookies?
Toast chopped pecans and shredded coconut in a dry pan until golden and aromatic. This step enhances their flavor and adds a satisfying crunch to the cookies.
How long does it take for the cookies to set?
Allow cookies to cool at room temperature for 30 to 45 minutes or refrigerate for quicker setting. Avoid excess moisture to keep them crisp.
How should I store these cookies to keep them fresh?
Store cookies in an airtight container with wax paper between layers. Keep in a cool, dry place for up to one week, refrigerate up to three weeks, or freeze for as long as three months.
Can I customize the recipe?
Yes! You can add chocolate chips, use different nuts, increase coconut, or incorporate spices and citrus zest to make the cookies your own.
What is the best way to serve these cookies?
Serve them with coffee or tea as a snack or dessert. They also make great homemade gifts for friends and family.