No-Bake Coconut Pecan Praline Cookies: Easy Southern-Inspired Treats

Why You’ll Love These Cookies

These no-bake coconut pecan praline cookies combine the rich, buttery flavor of traditional Southern pralines with chewy oats and tropical coconut. Perfect for hot summer days when you don’t want to turn on the oven or when you need a quick, impressive dessert with minimal effort!

The combination of toasted pecans, caramelized brown sugar, and coconut creates an irresistible treat that tastes like it took hours to make but comes together in just minutes.

Ingredients

For the Caramel Base

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

For the Cookie Mixture

• 1 1/2 cups shredded coconut
• 1 cup chopped pecans
• 2 cups quick oats

Equipment Needed

• Medium saucepan
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat

Step-by-Step Instructions

Creating the Caramel Base (5 minutes)

1. In a medium saucepan, melt the butter completely over medium heat.
2. Add the brown sugar, sweetened condensed milk, vanilla extract, salt, and cinnamon (if using).
3. Stir continuously to combine all ingredients into a smooth mixture.
4. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly to prevent burning.
5. The mixture is ready when the sugar has dissolved and the caramel sauce is smooth and slightly thickened.

Adding the Dry Ingredients (5 minutes)

1. Remove the saucepan from heat.
2. Immediately add the shredded coconut, chopped pecans, and quick oats to the hot caramel mixture.
3. Stir thoroughly until all dry ingredients are evenly coated with the caramel sauce.
4. Allow the mixture to cool slightly for 2-3 minutes until it’s manageable but still warm.

Shaping the Cookies (5 minutes)

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Using a cookie scoop or tablespoon, drop rounded portions of the mixture onto the prepared baking sheet.
3. Slightly flatten each mound with the back of a spoon to create the classic praline shape.
4. Leave about 2 inches between each cookie as they will spread slightly.

Chilling the Cookies

1. Place the baking sheet in the refrigerator.
2. Chill for at least 1 hour, or until the cookies are completely firm and set.
3. For quicker results, you can place them in the freezer for 30 minutes.

Serving and Storage

1. Once set, transfer the cookies to a serving plate.
2. Store any leftover cookies in an airtight container in the refrigerator for up to 1 week.
3. For longer storage, these cookies freeze beautifully for up to 3 months.

Recipe Notes

• Toast the pecans beforehand for enhanced flavor: spread them on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until fragrant.
• For a tropical variation, replace 1/2 cup of the shredded coconut with chopped dried pineapple.
• If you prefer a less sweet cookie, reduce the brown sugar to 3/4 cup.
• These cookies soften at room temperature, especially in warm environments, so serve them chilled for the best texture.

Nutrition Information

• Serving Size: 1 cookie
• Calories: 180 kcal per cookie
• Servings: 12-16 cookies

Preparation Time

• Prep Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 15 minutes

FAQs

Can I use old-fashioned rolled oats instead of quick oats?

Yes, but the texture will be chewier. You can pulse rolled oats in a food processor a few times to break them down slightly.

Are these cookies gluten-free?

They can be! Just make sure to use certified gluten-free oats, as regular oats may have cross-contamination.

Can I substitute the pecans with other nuts?

Absolutely! Walnuts, macadamia nuts, or almonds would all work well in this recipe.

Why did my cookies not set properly?

The caramel mixture likely needed to be cooked a bit longer. Make sure it simmers for the full 2-3 minutes to thicken properly.

Can I make these vegan?

Yes, substitute the butter with coconut oil, and use coconut condensed milk instead of regular sweetened condensed milk.