Old-Fashioned Coconut Pecan Praline Cookies

These no-bake coconut pecan praline cookies are sweet, chewy, and full of rich caramel flavor—an easy heirloom dessert recipe.

These no-bake coconut praline cookies are one of those special treats that feel more like candy than cookies. They come from my mother’s recipe file, and I always think of my aunt when I make them—she would have these ready whenever we came to visit.

Even though I don’t usually prefer nuts in cookies or fudge, this recipe has always been the exception. The combination of toasted coconut, pecans, and that rich, buttery praline mixture is just too good to pass up.

They’re simple to make, don’t require an oven, and set up into sweet little clusters that are perfect for sharing—or keeping all to yourself.

Ingredients: 

2 c. brown sugar
1/2 c. granulated sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. (1 stick) salted butter 
1 tsp. vanilla extract
2 c. unsweetened flaked coconut
2 c. chopped pecans
1 tsp. flaked sea salt

Directions:

Line a large baking sheet with parchment paper and set aside.

 In a large saucepan over medium heat, combine the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir constantly until the butter is melted and the mixture is smooth.

Bring the mixture to a boil. Once boiling, stop stirring and allow it to cook until it reaches 235°F (soft-ball stage). This usually takes about 3–5 minutes.

Remove the pan from heat and stir in the vanilla extract.

Add the coconut and chopped pecans. Stir with a wooden spoon until the mixture thickens slightly and begins to cool, about 4–5 minutes.

Using a tablespoon, drop spoonfuls onto the prepared baking sheet.

Lightly sprinkle each cookie with flaked sea salt.

Allow the cookies to cool completely until set.

Tips for Best Success:

• Use a candy thermometer for accuracy—temperature is key
• Do not stir while boiling, or the texture may become grainy
• Work quickly once the mixture thickens—it sets fast
• If cookies don’t set, the mixture likely didn’t reach temperature
• If too thick, you can add a tiny splash of milk and gently rewarm

Variations & Substitutions:

• No Nuts: Omit pecans (texture will be softer and more candy-like)
• Add Chocolate: Drizzle melted chocolate over the tops after setting
• Toasted Coconut: Lightly toast for deeper flavor
• Different Nuts: Try walnuts instead of pecans
• Extra Salted Caramel Flavor: Add a pinch of salt to the mixture itself

Serving Suggestions:

• Serve as a sweet treat with coffee or tea
• Add to holiday cookie trays
• Package for gifting
• Pair with vanilla ice cream for a simple dessert

How to Store:

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Keeps up to 1–2 weeks (firmer texture)
• Freezing: Freeze in layers for up to 2 months

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely didn’t reach 235°F. Temperature is key for proper texture.

Why are my cookies grainy?
Stirring during the boiling stage can cause sugar crystallization.

Can I make these without a thermometer?
Yes—use the soft-ball test (a drop in cold water forms a soft ball).

Can I double the recipe?
Yes, but work quickly when dropping cookies—they set fast.

Are these cookies or candy?
They’re really a bit of both—soft praline candy in cookie form.