These chewy, nutty no-bake cookies deliver all the indulgence of pralines without turning on the oven. Packed with toasted coconut, buttery pecans, and sweetened condensed milk, they’re rich, satisfying, and surprisingly easy to make.

Why You’ll Love This Recipe

• No oven needed — Perfect for warm days or quick baking fixes.

• Southern-inspired flavors — Think pralines meets oatmeal cookie.

• Texture heaven — Soft, chewy, with a little crunch from pecans.

• Freezer-friendly — Make a batch ahead and enjoy whenever a sweet craving hits.

Ingredients

• 1 ½ cups shredded coconut

• 1 cup pecans, chopped

• ½ cup unsalted butter

• 1 cup brown sugar, packed

• ½ cup sweetened condensed milk

• 1 tsp vanilla extract

• ¼ tsp salt

• ½ tsp ground cinnamon (optional, but highly recommended)

• 2 cups quick oats

Step-by-Step Directions

Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 20 cookies
Calories: 180 kcal per cookie

1. Prepare your workspace: Line a baking sheet with parchment paper or a silicone mat.

2. Make the base: In a saucepan over medium heat, melt the butter. Add brown sugar and sweetened condensed milk, stirring constantly. Once it begins to bubble (around 3 minutes), remove from heat.

3. Flavor it: Stir in the vanilla extract, salt, and cinnamon (if using).

4. Add mix-ins: Fold in coconut and chopped pecans until well combined.

5. Stir in oats: Mix until thick and fully coated.

6. Scoop & shape: Drop spoonfuls of the mixture (about 2 tbsp each) onto the lined baking sheet. Flatten slightly with the back of the spoon.

7. Let them set: Allow to cool at room temperature for 20 minutes or refrigerate until firm.

8. Store or serve: Once cooled and set, enjoy immediately or store in an airtight container.

Tips & Variations

• For extra chew: Use sweetened shredded coconut.

• For a crunchier bite: Toast the pecans before folding them in.

• Not into cinnamon? Skip it or replace it with a dash of nutmeg for a subtle spice.

• Make it dairy-free: Try vegan butter and sweetened condensed coconut milk.

Frequently Asked Questions

Can I use old-fashioned oats instead of quick oats?
Quick oats work best for binding these cookies. If using old-fashioned oats, pulse them briefly in a food processor to reduce their size.

Do these cookies need to be refrigerated?
No, but refrigeration helps them set more quickly and keeps them firmer. If your kitchen is warm, storing them in the fridge is a good idea.

Can I freeze them?
Yes! Lay cookies flat in a freezer-safe container with parchment between layers. Freeze up to 2 months and thaw at room temp before serving.

Is there a nut-free version?
You can skip the pecans and add sunflower seeds or extra coconut for crunch, though the praline flavor may be slightly different.

Why aren’t my cookies setting?
The mixture may not have bubbled long enough. Be sure to let the butter, sugar, and condensed milk cook until visibly bubbling before removing from heat.

Final Thoughts

These No-Bake Coconut Pecan Praline Cookies are what happens when Southern charm meets no-fuss prep. With rich flavors, satisfying texture, and zero oven time, they’re bound to become a staple—whether you’re making dessert for a crowd or treating yourself on a quiet afternoon.