Creamy Corn Casserole with Cream Cheese

No Bake Pecan Coconut Praline Cookies

Sweet, nutty, and delightfully chewy, these No Bake Pecan Coconut Praline Cookies deliver old-fashioned praline flavor with zero oven time. A quick stovetop base of sugar, evaporated milk, corn syrup, and butter turns glossy and caramel-kissed in minutes. Stir in a generous scoop of chopped pecans and snowy coconut, drop onto wax paper, and let them set. That’s it—no chilling dough, no baking sheets, no fuss. The texture lands somewhere between candy and cookie: crisp at the edges, tender in the center, and studded with toasty nuts and coconut in every bite. They’re perfect for holidays, bake sales, last-minute dessert platters, or those moments when a sweet tooth strikes and you want results fast.

Why You’ll Love This Recipe 

• No oven needed: Quick stovetop method means dessert in under 30 minutes.
• Dreamy texture: Buttery praline base meets chewy coconut and crunchy pecans.
• Pantry-friendly: Uses simple, inexpensive ingredients you probably have on hand.
• Scales easily: Double for gifting or halve for a small batch.
• Great keeper: Stores beautifully at room temperature or in the fridge.

Ingredients

• 2 1/2 cups granulated sugar
• 1/2 cup evaporated milk
• 1/2 cup light corn syrup
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 to 2 1/2 cups chopped pecans
• 2 1/2 cups grated (or shredded) coconut (sweetened or unsweetened; see notes)

Optional but helpful: pinch of fine salt (balances sweetness), 1–2 tablespoons milk (only if you need to loosen a too-thick mixture at the end).

Equipment & Prep

• Large, heavy-bottomed saucepan (3–4 quart)
• Wooden spoon or heatproof spatula
• Wax paper or parchment-lined sheet pans
• Cookie scoop or tablespoon
• Candy thermometer (optional but nice for precision)

Step-by-Step Directions

1. Set the mix-ins aside: Measure the pecans, coconut, and vanilla and keep them near the stove. You’ll add them quickly once the syrup base is ready.
2. Cook the praline base: In a large saucepan, combine sugar, evaporated milk, corn syrup, and butter. Set over medium heat and stir gently until the butter melts and the mixture looks smooth.
3. Boil: Bring to a steady rolling boil. Once boiling, cook for 3 minutes, stirring occasionally to prevent scorching. (Thermometer users: you’re aiming for the soft-ball stage, about 235–240°F / 113–116°C.)
4. Flavor & fold: Remove from heat. Immediately stir in the vanilla, chopped pecans, and coconut until everything is evenly coated. The mixture will thicken as you stir.
5. Stir to thicken: Continue stirring for about 4 minutes. You’re looking for a consistency that holds a mound when dropped from a spoon but is still glossy.
6. Drop the cookies: Using a spoon or scoop, portion mounds onto wax paper or parchment. Leave a little space between cookies as they set.
7. Let them set: Cool at room temperature until firm and sliceable—typically 20–30 minutes, depending on kitchen temperature and humidity.
8. Enjoy: Peel from the paper and serve. Store leftovers in an airtight container.

Texture & Sweetness Notes

These cookies sit at the sweet end of the spectrum (as pralines do), but the nuts and coconut provide balance. If you prefer a slightly less sweet profile, use unsweetened coconut rather than sweetened and add a pinch of salt to the syrup after boiling. If you love that classic candy-shop sweetness, sweetened coconut will give you a richer, more indulgent bite.

Pro Tips for Praline Perfection

• Measure before you start: Timing matters. Having the pecans, coconut, and vanilla ready prevents overcooking.
• Use a sturdy spoon: The mixture thickens quickly off heat; a strong spatula makes folding easy.
• Aim for soft-ball: If you use a thermometer, target 235–240°F. Higher temps set harder; lower temps stay too soft.
• Humidity watch: On very humid days, the set can be softer. Add a small handful more coconut or pecans if needed.
• Speed matters: Drop cookies promptly while the mixture is glossy—waiting too long leads to crumbly mounds.

Flavor Variations

• Chocolate Drizzle: Once set, drizzle with melted dark or white chocolate for a candy-shop finish.
• Cinnamon Pecan: Stir 1 teaspoon ground cinnamon into the cooked base just off heat before adding nuts.
• Toasted Coconut: Lightly toast half the coconut for deeper flavor and a hint of crunch.
• Maple Kissed: Replace 2 tablespoons of the corn syrup with pure maple syrup for a cozy twist.
• Salted Praline: Finish each cookie with a few flakes of sea salt to balance sweetness.
• Tropical Bite: Swap 1/2 cup coconut for chopped dried pineapple or mango.

Make-Ahead, Storage & Freezing

• Room temperature: Store in an airtight container up to 1 week. Separate layers with parchment to prevent sticking.
• Refrigerator: Keeps for 2 weeks—great in warm climates. Bring to room temp for the best texture.
• Freezer: Freeze in a zip-top bag (with parchment between layers) for up to 2 months. Thaw uncovered to avoid condensation.

Troubleshooting

• Too soft after setting: The syrup may have been under temperature. Next time, boil the full 3 minutes or check for 235–240°F. For this batch, chill briefly or store in the fridge.
• Too firm/crumbly: Slightly overcooked. Work quickly off heat and consider stirring in 1–2 tablespoons warm milk to loosen before dropping.
• Sugary/grainy texture: Stir gently and avoid scraping crystallized bits from the pan sides. A tiny squeeze of lemon juice (1/2 tsp) in the syrup can help prevent crystallization next time.
• Won’t hold shape: Fold in another handful of coconut or pecans to thicken before dropping.

Serving Ideas

• Arrange on a dessert board with fudge squares, shortbread, and fresh berries.
• Crumble over vanilla or butter pecan ice cream with a warm chocolate drizzle.
• Wrap in cellophane bags with ribbon for bake sales and gifts.
• Serve with coffee, sweet tea, or hot cocoa for a cozy treat.

Ingredient Deep Dive

• Granulated sugar: Provides the structure for that praline-style set. Superfine sugar dissolves faster but isn’t required.
• Evaporated milk: Adds body and a subtle caramel note as it heats—don’t swap with sweetened condensed milk.
• Corn syrup: Helps prevent crystallization and lends chew. If you must replace it, use golden syrup; honey changes the flavor noticeably.
• Butter: Unsalted lets you control seasoning; salted is fine—skip any added salt.
• Pecans: Toast lightly in a dry skillet for 3–4 minutes to intensify nuttiness.
• Coconut: Unsweetened keeps sweetness in check; sweetened makes a richer, candy-like cookie.

Scale It Up or Down

• Half batch (~18 cookies): 1 1/4 cups sugar, 1/4 cup evaporated milk, 1/4 cup corn syrup, 1/4 cup butter, 1/2 tsp vanilla, 1–1 1/4 cups pecans, 1 1/4 cups coconut.
• Double batch (~70–80 cookies): Use a wider pot to keep depth shallow and promote even heating. Stir thoroughly and work quickly when dropping.

FAQs

• Can I use walnuts instead of pecans? Yes—walnuts, almonds, or cashews all work. Pecans give the most classic praline flavor.
• Is a thermometer necessary? No, but it helps. Without one, stick closely to the 3-minute boil and watch for a glossy, thick pour.
• Can I add chocolate chips? Fold in 1/2 cup mini chips after the mixture cools a minute off heat so they don’t fully melt.
• How big should the cookies be? A rounded tablespoon or #40 scoop (about 1 1/2 tablespoons) makes 2–2 1/2 inch cookies.
• Why wax paper over foil? Wax or parchment prevents sticking; foil can bond to the candy base.

Nutrition Snapshot (Approx. per cookie, 1 of 36)

• Calories: ~160–180
• Carbohydrates: ~20–22 g
• Fat: ~8–10 g
• Protein: ~1–2 g
• Sodium: ~40–70 mg (varies by butter and coconut)

Values are estimates and will vary with cookie size and whether you use sweetened or unsweetened coconut.

At a Glance

• Yield: ~36 cookies (tablespoon scoops)
• Prep Time: 10 minutes
• Cook Time: 8–10 minutes (including boil)
• Set Time: 20–30 minutes
• Total Time: ~40–50 minutes

Closing Notes

These No Bake Pecan Coconut Praline Cookies capture everything people love about pralines—the buttery sweetness, the nutty crunch, the candy-like snap—while adding coconut’s chew for extra satisfaction. They’re quick to make, beautiful on a dessert tray, and endlessly adaptable to your pantry and preferences. Keep this recipe close for holidays, potlucks, and every time you want a dessert that tastes like you spent all day in the kitchen—when really, you stirred, scooped, and let the cookies do the rest.

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