These no-bake pecan coconut praline cookies are a quick and simple treat that comes together in just 30 minutes. With a delightful combination of crunchy pecans, chewy coconut, and hearty oats, they offer the perfect balance of sweetness and texture. No oven is needed, making them an easy go-to recipe for busy days or last-minute dessert cravings.
Why I Love This Recipe
I love this recipe because it requires minimal effort and delivers maximum flavor. The nutty crunch of pecans, the tropical touch of coconut, and the rich sweetness of brown sugar make these cookies incredibly satisfying. Since they don’t require baking, they are perfect for warm weather when I don’t want to turn on the oven. Plus, they are made with simple pantry ingredients, making them easy to whip up anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pecans, chopped
1 cup shredded coconut
1/2 cup butter
1 cup quick oats
1 cup brown sugar
1/4 cup milk
1 tsp vanilla extract
Directions
In a large mixing bowl, I combine the chopped pecans, shredded coconut, quick oats, and brown sugar.
In a saucepan over medium heat, I melt the butter, then stir in the milk and bring it to a boil.
Once boiling, I remove it from the heat and stir in the vanilla extract.
I pour the butter mixture over the dry ingredients in the bowl and mix everything well until evenly coated.
Using a cookie scoop, I portion out the mixture onto a lined baking sheet.
I let the cookies cool and set for about 15 minutes before enjoying them.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: Approximately 150 kcal per cookie
Variations
Chocolate Drizzle: I sometimes drizzle melted chocolate over the cookies for an extra indulgent touch.
Nut-Free Option: If I need a nut-free version, I replace the pecans with sunflower seeds or more oats.
Extra Flavor: A pinch of cinnamon or a splash of maple extract adds a warm, cozy twist.
Chewy Version: I use old-fashioned oats instead of quick oats for a chewier texture.
Dairy-Free: I swap out butter for coconut oil and use almond milk to make these cookies dairy-free.
Storage & Reheating
Room Temperature: I store these cookies in an airtight container for up to 5 days.
Refrigeration: If I want them to stay firm longer, I keep them in the fridge for up to 2 weeks.
Freezing: These cookies freeze well for up to 3 months. I let them thaw at room temperature before enjoying them.
Related Recipes:
- Southern Pecan Praline Cake with Butter Sauce
- Butter Pecan Praline Poke Cake
- No-Bake Coconut Praline Cookies
FAQs
How do I keep these cookies from being too sticky?
If the cookies are too sticky, I let them cool a bit longer, or I refrigerate them for 10–15 minutes to help them set properly.
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be slightly chewier. If using old-fashioned oats, I sometimes pulse them in a food processor for a finer consistency.
Do I have to use pecans, or can I substitute another nut?
I can swap pecans for walnuts, almonds, or even cashews, depending on what I have on hand.
Can I make these cookies without coconut?
Yes, I replace the coconut with more oats or crushed nuts if I want to skip the coconut.
What if my cookies don’t set properly?
If the cookies don’t set, it might be because the butter mixture wasn’t hot enough. I make sure to bring it to a full boil before removing it from the heat.
Conclusion
These easy no-bake pecan coconut praline cookies are a perfect sweet treat for any occasion. They come together in minutes, require no baking, and are packed with delicious flavors and textures. Whether I’m making them for a quick snack, a party, or a gift, they never disappoint. I love how versatile they are, allowing me to experiment with different ingredients while keeping them simple and tasty.
📖 Recipe:
Print
Easy No Bake Pecan Coconut Praline Cookies
- Total Time: 30 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These easy no-bake pecan coconut praline cookies are a quick and delicious treat that requires no oven time! Made with crunchy pecans, chewy coconut, and hearty oats, these cookies are the perfect balance of sweetness and texture. With just 30 minutes of prep time, they are ideal for busy days or last-minute dessert cravings.
Ingredients
1 cup pecans, chopped
1 cup shredded coconut
1 cup quick oats
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine chopped pecans, shredded coconut, quick oats, and brown sugar.
- In a saucepan over medium heat, melt butter, then stir in milk and bring it to a boil.
- Once boiling, remove from heat and stir in vanilla extract.
- Pour the butter mixture over the dry ingredients and mix well until evenly coated.
- Using a cookie scoop, portion the mixture onto a lined baking sheet.
- Let the cookies cool and set for about 15 minutes before serving.
Notes
For a chewy texture: Use old-fashioned oats instead of quick oats.
For extra flavor: Add a pinch of cinnamon or a splash of maple extract.
Dairy-free option: Substitute butter with coconut oil and use almond milk.
Storage: Keep in an airtight container for up to 5 days at room temperature, 2 weeks in the fridge, or 3 months in the freezer.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: Approx. 150 kcal per cookie
