These No Bake Coconut Praline Cookies deliver rich, Southern sweetness without ever turning on the oven. Think buttery pralines, but with chewy coconut and toasty pecans in every bite.
Perfectly sweet with a hint of salt, these candies are the ultimate no-fuss treat for parties, gifting, or sneaky late-night snacking straight from the fridge.
Star Players in These No Bake Coconut Praline Cookies
- Light brown sugar – Lends caramel notes and essential sweetness that define the praline flavor.
- Evaporated milk – Adds creaminess and helps achieve the perfect soft-ball texture.
- Salted butter – Enriches the mixture with a silky, buttery base and balances the sugar.
- Unsweetened flaked coconut – Provides chew and tropical flair that complements the nuttiness.
- Chopped pecans – Toasty, buttery, and crunchy—everything a praline needs.
- Vanilla extract – Deepens the overall flavor and rounds out the sweetness.
- Flaked sea salt – A finishing touch that contrasts beautifully with the sugary base.
Let’s Make Magic: How to Create These No Bake Coconut Praline Cookies
Start by melting your sugars, evaporated milk, corn syrup, and butter until smooth and golden. Once the mixture reaches soft-ball stage, stir in vanilla for depth.
Fold in coconut and pecans and stir for a few minutes until the mixture thickens slightly. Scoop generous spoonfuls onto parchment and top with sea salt.
Let cool at room temperature or pop them into the fridge for quicker results. These pralines set up beautifully into chewy, candy-like cookies with irresistible texture.
Sweet Tips & Tasty Twists
Toasted pecans take these pralines to another level—just a few minutes in a dry pan will deepen their flavor. Prefer your pralines on the softer side? Stir a little less once you add the coconut and pecans.
You can also experiment with add-ins like mini chocolate chips or swap in macadamia nuts for a more tropical take. A drizzle of dark chocolate on top? Totally allowed.
These pralines also make wonderful edible gifts. Wrap them in parchment and tie with twine for a homemade touch.
Keep Them Fresh: Storage Tips for Coconut Praline Cookies
Once cooled, store the pralines in an airtight container at room temperature for up to 7 days. To keep them longer, freeze them in a single layer until solid, then transfer to a freezer bag.
Thaw at room temperature when ready to enjoy. Avoid refrigerating for long periods unless you prefer a firmer bite—just remember to let them sit a few minutes before eating so the flavors bloom.
No Bake Coconut Praline Cookies
Ingredients
- 1 teaspoon vanilla extract
- 2 cups unsweetened flaked coconut
- 1 teaspoon flaked sea salt
- 1/2 cup evaporated milk
- 2 cups chopped pecans
- 1 stick salted butter
- 1/2 cup light corn syrup
- 2 cups light brown sugar
- 1/2 cup granulated sugar
Instructions
- Prepare a large baking sheet by lining it with parchment paper and keep it aside. In a sizable saucepan over medium heat, combine the light brown sugar, granulated sugar, evaporated milk, light corn syrup, and salted butter, stirring frequently until the mixture becomes fully melted and uniform. Let the mixture come to a boil and continue boiling undisturbed until it reaches the soft ball stage at 235°F, which typically takes 3 to 5 minutes. Once it hits the required temperature, take the pan off the heat and gradually blend in the vanilla extract. Fold in the chopped pecans and flaked coconut, then stir continuously for 4 to 5 minutes, allowing the mixture to thicken and cool slightly. With a medium (2-tablespoon) cookie scoop, portion the mixture onto the prepared baking sheet. Sprinkle each cookie with flaked sea salt and allow them to set fully, either at room temperature or by placing the tray in the refrigerator.
Notes
For longer storage, freeze in an airtight container for up to 2 months and thaw at room temperature before serving.
