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A close-up of homemade no-bake pecan coconut praline cookies piled on a rustic white plate, featuring a glossy caramel coating, crunchy chopped pecans, and chewy shredded coconut. The golden-brown Southern-style cookies have a rich buttery texture and are perfect for holiday dessert platters, potlucks, or easy no-bake treats.

Bake Pecan Coconut Praline Cookies

Rich, buttery no-bake praline cookies loaded with toasted pecans and shredded coconut in a glossy caramel coating. These easy Southern-inspired treats come together in one saucepan and are ready to enjoy in about 35 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups granulated sugar
  • ½ cup evaporated milk
  • ½ cup light corn syrup
  • ½ cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 to 2½ cups chopped pecans preferably toasted
  • 2½ cups sweetened shredded coconut

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • candy thermometer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon

Method
 

  1. Line a baking sheet or tray with parchment paper.
  2. In a heavy saucepan, combine the sugar, evaporated milk, corn syrup, and butter.
  3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  4. Continue cooking until the mixture reaches 235°F (113°C), or passes the soft-ball test.
  5. Remove from the heat immediately.
  6. Stir in the vanilla, chopped pecans, and shredded coconut until everything is evenly coated and glossy.
  7. Working quickly, drop spoonfuls of the mixture onto the prepared parchment paper.
  8. Allow the cookies to cool completely for about 20 minutes, or until firm.
  9. Store in an airtight container at room temperature.

Notes

Toasting the pecans adds deeper flavor.
Use a candy thermometer for the most consistent results.
Work quickly once the mixture is removed from the heat.
Store between sheets of parchment to prevent sticking.
Freeze for up to 3 months for longer storage.