No-Bake Coconut Pecan Praline Cookies: My Sweetest Southern Indulgence
There are days when I crave something sweet but can’t be bothered to turn on the oven. That’s where these no-bake coconut pecan praline cookies come to the rescue. They’re buttery, nutty, chewy, and filled with warm caramel flavors that remind me of the Southern desserts I grew up with. Every bite is rich, sweet, and incredibly satisfying — and they come together in minutes.
This recipe is perfect for when you need a last-minute dessert for gatherings, potlucks, or those moments when your sweet tooth demands attention.
Why These No-Bake Cookies Work So Well
- No baking means no fuss or mess.
- The combination of coconut, pecans, and buttery praline flavors is absolutely dreamy.
- They set up quickly and keep well in the fridge.
- Perfect for holiday trays or just an indulgent snack on a quiet afternoon.
Ingredients You’ll Need
- 2 ½ cups granulated sugar
- ½ cup unsalted butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ½ cups quick oats
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
How I Make No-Bake Coconut Pecan Praline Cookies
1. Prepare your surface
I start by lining two large baking sheets with parchment paper and setting them aside.
2. Make the praline base
In a medium saucepan, I combine the sugar, butter, and milk. I heat this over medium heat, stirring frequently until the butter melts and everything comes together. Once it reaches a gentle boil, I let it bubble for about 3 minutes, stirring constantly to avoid scorching.
3. Add the flavor
Once off the heat, I stir in the vanilla extract, giving it that sweet, fragrant finish.
4. Mix in the good stuff
I quickly fold in the oats, coconut, and chopped pecans. It’s important to stir until everything is well-coated and the mixture starts to thicken.
5. Scoop and set
Using a cookie scoop or large spoon, I drop spoonfuls onto the prepared parchment-lined sheets. Then, I let them sit at room temperature for about 30-40 minutes until they’re set and firm.
My Best Tips for Perfect No-Bake Cookies
- Don’t skip the boiling time — those three minutes help the mixture set up perfectly.
- Stir constantly while boiling to avoid burning the sugar.
- Use quick oats instead of old-fashioned for a smoother texture.
- If you love extra texture, lightly toast the pecans before adding them.
How I Serve and Store These Cookies
I love serving these praline cookies with a hot cup of coffee or a tall glass of milk. They’re also great as a sweet finish after a holiday dinner or as part of a dessert buffet.
To store them, I keep them in an airtight container at room temperature for up to a week. If I want them to last even longer (not that they ever do!), I refrigerate them for up to two weeks.
FAQs From My Kitchen
Q: Can I use old-fashioned oats instead of quick oats?
A: You can, but the texture will be chunkier. I find quick oats give these cookies the best consistency.
Q: What if I don’t have pecans?
A: Walnuts or chopped almonds are great alternatives, but the rich flavor of pecans really shines in this recipe.
Q: Can I freeze these cookies?
A: Yes! Lay them in a single layer in a freezer-safe container and separate layers with parchment paper. They’ll keep for up to 3 months.
Why You Need to Try These Cookies
These no-bake coconut pecan praline cookies are one of those recipes that never fails to wow people. They taste like you spent hours in the kitchen, but they come together in minutes. Whether you’re whipping up a quick treat for guests or indulging your own sweet tooth, this recipe is one you’ll come back to again and again.
No-Bake Coconut Pecan Praline Cookies: My Sweetest Southern Indulgence
Ingredients
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/2 teaspoon salt
Instructions
- In a medium saucepan, combine the brown sugar, butter, milk, and salt. Bring to a boil over medium heat, stirring constantly.
- Once it reaches a boil, let it boil for 1 minute without stirring.
- Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- Let the cookies cool at room temperature until set, about 30 minutes.
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