These easy, no-bake Coconut Praline Cookies combine pecans, chewy coconut, and sugar with a sprinkle of sea salt for balance, into the perfect sweet treat. Everything you love about pralines in handheld cookie form! 

no bake praline pecan cookie on parchment paper.

No Bake Coconut Praline Cookie

Calling all candied pecan lovers! If you’re looking for something simple, scrumptious, and a little extra indulgent this holiday season, these chewy, sweet, and crunchy no bake praline pecan cookies are it!

Whether you consider them candy or cookies, these southern-inspired treats are easy and delicious and that’s all that matters.

There’s no stopping at a single cookie. The only time that happens is if you’re lucky enough to reach for the last one!

They’re made with chunks of pecan chips and coconut flakes set in a soft and sticky toffee-like cookie.

All you need to do is make the mixture, throw in your add-ins for texture, and set until you’re ready to eat. Easy peasy!

Why you’ll love these No Bake Praline Pecan Cookies

Any time of year  Enjoy the caramelized nutty flavors this Christmas and then again in the hot summer when you want to satisfy a sweet tooth without turning on the oven!

Simple ingredients – You likely have these ingredients in the pantry already.

Make great gifts  These no-bake treats are kept at room temperature so they’re easy to transport to a friend or neighbor.

Little helpers – You’ll need an adult present for the boiling of the mixture, but there are definitely parts of the kids can do too! A great kitchen activity when it’s too cold to go outside!

white plate with a stack of praline pecan cookies.

Equipment you’ll need

  • Candy Thermometer – For an accurate reading of the boiling candy. It’s easy to burn candy without it!
  • Cookie Scoop – An easy way to scoop out even amounts of cookies.
  • Cookie Sheet – You’ll line a baking sheets with wax paper or parchment paper to scoop the pecan mixture onto.


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Sugar – We’re using both dark brown sugar and white granulated sugar. They both add the needed sweetness, but the brown sugar gives it the depth of flavor and color.
  • Evaporated Milk – Also known as unsweetened condensed milk. Do not confuse it with its sweetened counterpart or you’re just asking for sweetness overload. What you want is thick condensed milk that has no sugar added, like what we use in chocolate espresso caramels.
  • Light Corn Syrup – This also adds sweetness but it also gives the no bake praline pecan cookies their sheen, golden color, and chewy texture.
  • Salted Butter – Cut the butter into cubes before adding it to the saucepan. This helps it to melt faster into the mixture.
  • Vanilla Extract – A warm flavor that helps enhance the overall taste of these sweet treats.
  • Unsweetened Coconut Flakes – Again, we’re opting for unsweetened because of the sugar that’s already present. Dried coconut flakes can be found in the bakery section of most grocery stores.
  • Pecan Chips – Chopped pecans or pecan chips can be found in a store-bought bag, or you can chop them yourself if you have some whole. If you get a large bag, make some baked brie with pecans & honey, too!
  • Maldon Salt – A sprinkling of this quality coarse sea salt on top is the perfect way to finish off these cookies. The sweet and salty balance is the best.
overhead shot of labeled ingredients laid out to make pecan pralines.

How to make No Bake Praline Pecan Cookies

  1. Step One: Add brown sugar, white sugar, evaporated milk, corn syrup, and butter to a large saucepan. Stir frequently over medium heat until melted. The mixture should be nice and smooth.
  2. Step Two: Fit a candy thermometer to the side of your pan, and allow the mixture to come to a boil. Without stirring, wait about 3 minutes for the mixture to reach 235°F.
collage of 3 photos showing the process of making pralines in a saucepan.
  1. Step Three: Remove the saucepan from the heat and stir in the vanilla. Then, pour in the coconut flakes and pecans and stir until it thickens, for about 4-5 minutes.
  2. Step Four: Use a medium cookie scoop to portion out large spoonfuls of the mixture onto a parchment-lined baking sheet. No need to make these drop cookies look pretty, they’re meant to be rustic!
  3. Step Five: Sprinkle with sea salt and let them chill in the fridge for about 1 hour until they set.
baking sheet full of cookies next to a saucepan.

What to serve with Coconut Pecan Praline Cookies

If you’re going for no-bake, might as well go all out!

Fill up your dessert tray with No bake reindeer poop cookies, no bake avalanche cookies, and no bake chocolate peanut butter haystack cookies!

Possible Substitutions/Additions

  • You can use light brown sugar over dark brown if preferred.
  • Swap the pecans with peanuts or almonds if you’re not a fan of pecans. Depending on who you ask these may no longer be considered pralines, but oh well! Peanut brittle and candied almonds are popular for a reason.
  • Toast the pecans before chopping them up for a little extra flavor.
  • Omit the coconut flakes if you desire.

How to store No Bake Praline Pecan Cookies

How to store leftovers

Always keep these stored in an airtight container so they don’t dry out. Keep them nice and chewy!

How long will no bake praline cookies last at room temperature?

Store them on the counter for up to 1 week.

Can I freeze no bake cookies?

These are great for freezing! Layer them with parchment paper so they don’t stick together and keep them in a freezer-friendly bag or airtight container for up to 1 month.

praline pecan cookies on a baking sheet.


Can I make these without a candy thermometer?

You can for sure (though I don’t really trust myself!). You’ll want to keep a watchful eye on the mixture as it boils. The last thing you want is to burn it! You also don’t want to undercook it.

Check at the 3-minute mark, and you should be good to go. The thermometer is more for accuracy and peace of mind, but if you’re ok going ahead without it, give it a try.

What does a medium cookie scoop amount to?

It’s about 2 Tablespoons, which is a great size for these no-bake praline pecan cookies.

Are pecan chips the same as chopped pecans?

Yes and no. Pecan chips are finely chopped pecans (I use them on my pistachio cake).

When you buy “pecan pieces”, what you get in the package is a bit more random. Big pieces, small pieces, and everything in between.

If you opt to chop them yourself, you obviously get to control the size.

Need more nutty dessert recipes? Try these:

Chocolate Peanut Butter Cornflake Cookies

White Chocolate Macadamia Nut Cookies

Cinnamon Sugar Candied Cashews

Butter Pecan Bundt Cake

Click here for my entire collection of dessert recipes.

praline pecan cookie with a bite missing.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

no bake praline pecan cookie on parchment paper.
4.35 from 23 votes

No Bake Praline Pecan Cookies

Servings: 30 cookies
Prep Time: 25 minutes
Chill Time 1 hour
Total Time: 1 hour 25 minutes
These easy, no-bake Coconut Praline Cookies combine pecans, chewy coconut, and sugar with a sprinkle of sea salt for balance, into the perfect sweet treat. Everything you love about pralines in handheld cookie form! 


  • 2 cups dark brown sugar
  • ½ cup granulated white sugar
  • ½ cup evaporated milk
  • ½ cup light corn syrup
  • ½ cup salted butter cubed
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened coconut flakes
  • 2 cups pecan chips
  • 1 teaspoon Maldon salt


  • In a large saucepan over medium heat, add the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir together, frequently, until smooth and melted.
  • With a candy thermometer fitted to the side of the pan, bring the mixture to a boil and allow to continue to boil, without stirring, until it reaches 235°F (soft ball state). This should take approximately 3 minutes.
  • Once the thermometer reads 235°F, remove the pan from the heat and stir in the vanilla.
  • Pour in the coconut flakes and pecan chips and stir the mixture for 4-5 minutes. It will thicken as it cools.
  • Use a medium cookie scoop (approximately 2 tablespoons) to portion out the mixture onto a baking sheet lined with parchment paper.
  • Sprinkle with sea salt and move to the fridge to cool, approximately 1 hour.


Light or dark brown sugar can be used. 
If you prefer more texture chopped pecans or pecan pieces can be used in place of pecan chips. 
Store cookies in an airtight container in the fridge for up to a week. 


Serving: 1g | Calories: 203kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 95mg | Fiber: 2g | Sugar: 23g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.5mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

4.35 from 23 votes (21 ratings without comment)

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    1. No, I’m not sure what you did. They come off easily for me. Maybe try wax paper next time? Did you chill them?
      Not sure why “they taste great” = 2 stars though…

  1. 5 stars
    I’ve searched for this exact recipe for 5 yrs., since a former Neighbor brought them over (her signature cookie) several Christmas seasons. She absoltely would not share her recipe w/anyone & actually called them “macroons” though she did not use the coconut. I followed your posted recipe exactly & they are exactly that cookie. Whether they call them pralines or cookies they’re wonderful. Thank you! She did tell me once, the labor was in cooking/no baking & that is what led me to this recipe after reading tons of others using similar ingredients but I wanted them like hers & it was the dark brown sugar, not light that I knew had to be them. Plus your cooking method was one I preferred. They are perfect.