Gooey No-Bake Coconut Pecan Praline Cookies Recipe for All

Delectable no-bake coconut pecan praline cookies dance between sweet indulgence and effortless preparation.

These irresistible treats blend rich praline flavors with tropical coconut in a delightful no-bake recipe.

Crunchy pecans provide a satisfying texture that complements the smooth, caramel-like base.

Southern dessert lovers adore how quickly these cookies come together without turning on the oven.

Each bite delivers a perfect balance of nutty and sweet notes that melt deliciously on your tongue.

Minimal ingredients and simple steps make these cookies a go-to dessert for spontaneous cravings.

You’ll fall in love with this easy, decadent recipe that promises pure deliciousness in every single bite.

FAQs

• Can I use old-fashioned oats instead of quick oats?

While quick oats work best for binding, old-fashioned oats can be used. Just pulse them briefly in a food processor to break them down slightly, which helps with cookie texture and structure.

• Is it possible to make these cookies gluten-free?

Yes, simply use certified gluten-free oats. All other ingredients are naturally gluten-free, making this recipe easy to adapt for gluten-sensitive individuals.

• How can I prevent the cookies from being too sticky?

Ensure you cook the butter and sugar mixture long enough to slightly caramelize, and let the cookies set completely in the refrigerator. If they’re still too soft, chill them a bit longer before serving.

• Can I toast the pecans before adding them to the recipe?

Absolutely! Toasting pecans before chopping will enhance their nutty flavor and add a deeper, richer taste to the cookies. Just toast them in a dry skillet for 3-4 minutes, stirring frequently.

What Makes These Praline Cookies Stand Out

• Craft Caramel Bliss: Whip up these irresistible no-bake cookies with minimal kitchen effort and maximum flavor impact.
• Crowd-Pleasing Treat: Create a dessert that delights both kids and adults, perfect for spontaneous gatherings or sweet cravings.
• Versatile Dessert Magic: Customize with optional mix-ins like chocolate chips or candy canes to match your mood and taste preferences.
• Super-Quick Satisfaction: Prepare these delectable cookies in just a few minutes without turning on the oven, making them an instant go-to dessert solution.

Ingredients in No-Bake Praline Cookies

• Unsalted Butter: Creamy base for rich flavor.
• Brown Sugar: Sweet caramel-like foundation.
• Sweetened Condensed Milk: Silky smooth binding ingredient.

• Quick Oats, Shredded Coconut, Chopped Pecans: Crunchy and textural mix-ins.

• Vanilla Extract, Salt, Cinnamon: Warm and aromatic seasonings.
• Optional Mini Chocolate Chips, Crushed Candy Canes: Extra sweet and festive touches.

Steps to Make Praline Coconut Cookies

Step 1: Melt and Caramelize

In a large saucepan over medium heat, completely melt the butter.

Stir in brown sugar until the mixture becomes smooth and starts to bubble slightly.

Keep stirring constantly to prevent burning and create a rich caramel base.

Step 2: Create Creamy Base

• Sweetened condensed milk
• Vanilla extract
• Salt
• Cinnamon (optional)

Continue cooking for 1-2 minutes, ensuring the mixture thickens but remains smooth and pourable.

Step 3: Combine Crunchy Elements

• Quick oats
• Shredded coconut
• Chopped pecans

Mix thoroughly to distribute ingredients evenly before the mixture starts to set.

Step 4: Add Optional Extras (If Desired)

• Mini chocolate chips
• Crushed candy canes
• Chopped nuts

Step 5: Shape and Portion

Drop spoonfuls of the mixture onto a parchment paper-lined tray.

Use the back of a spoon to gently flatten each cookie if you prefer a smoother shape.

Step 6: Chill and Set

Allow cookies to cool at room temperature for 10-15 minutes.

Transfer to the refrigerator and chill for 30 minutes until firm and holding their shape.

Step 7: Serve and Store

Remove cookies from the refrigerator and serve immediately.

Store any leftovers in an airtight container in the refrigerator for up to one week.

Tips for No-Bake Cookie Perfection

• Watch the butter-sugar mixture closely during caramelization to avoid scorching. Stir constantly and adjust heat to medium-low if needed.
• Use a cookie scoop for uniform size or flatten cookies with a spoon for a smoother, more compact treat.
• Reduce brown sugar by 2 tablespoons if you prefer less sweet cookies or use alternative sweeteners like honey or maple syrup.
• Swap quick oats with rolled oats for more fiber, or add chia seeds and chopped nuts for extra protein and crunch.
• Replace regular oats with certified gluten-free oats to accommodate dietary restrictions without compromising the cookie's delicious texture.

Storing and Reheating Praline Cookies

• Store cookies in an airtight container, layered between parchment paper to prevent sticking. Keep chilled for maximum freshness up to 7 days.
• Wrap individual cookies tightly in plastic wrap, then place in freezer-safe container. Freeze up to 3 months for longer preservation.
• Remove frozen cookies from freezer and let sit at room temperature for 15-20 minutes before enjoying. Avoid microwaving to maintain original texture.
• If cookies become slightly hard, briefly microwave for 5-8 seconds or let sit at room temperature for soft, chewy consistency.

Perfect Pairings for Sweet Pralines

• Pair Sweet Pecan Bliss with Rich Coffee: Brew a dark roast or espresso to complement the cookies' caramel and nutty undertones, creating a luxurious flavor harmony.
• Match Coconut Cookies with Creamy Liqueur: Splash Irish cream or coconut rum alongside these treats for an indulgent adult dessert experience that enhances the tropical coconut notes.
• Elevate with Vanilla Ice Cream Companion: Serve a scoop of classic vanilla bean ice cream next to these no-bake cookies, allowing the cold creaminess to contrast with the chewy, sweet praline texture.
• Enhance with Chai Tea Delight: Select a warm, spiced chai tea that mirrors the cinnamon hints in the cookies, providing a comforting and aromatic beverage pairing that balances the dessert's richness.

Cookie Style Combos to Explore

• Gluten-Free Coconut Pecan Praline Cookies: Replace quick oats with certified gluten-free oats or almond flour to maintain the cookie's texture while accommodating gluten sensitivities.
• Vegan No-Bake Praline Cookies: Swap unsalted butter with coconut oil and use coconut cream instead of sweetened condensed milk. Select dairy-free chocolate chips for added sweetness.
• Keto-Friendly Coconut Pecan Praline Bites: Substitute brown sugar with erythritol or monk fruit sweetener. Use full-fat coconut milk in place of condensed milk and increase chopped pecans for higher fat content. Add sugar-free dark chocolate chunks for extra richness.
• Low-Sugar Coconut Pecan Treats: Reduce brown sugar quantity and incorporate stevia or sugar-free maple syrup. Include sugar-free vanilla extract and increase cinnamon for enhanced flavor without additional calories.

No-Bake Coconut Pecan Praline Cookies Recipe

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4.6 from 34 reviews

• Total Time: 15 minutes
• Yield: 12 1x

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Description

Sweet, indulgent no-bake coconut pecan praline cookies deliver southern charm with minimal effort. Rich caramel notes and buttery pecans create an irresistible treat you cannot resist sampling.

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Ingredients

Scale 1x2x3x

Protein and Nuts:

• 1 cup pecans, chopped
• 2 cups quick oats
• 1 1/2 cups shredded coconut

Base and Sweeteners:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup sweetened condensed milk

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

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Instructions

1. Prepare a large saucepan and melt unsalted butter over medium heat, creating a smooth liquid base for the praline cookies.
2. Incorporate packed brown sugar into the melted butter, stirring continuously until the mixture becomes uniform and develops a slightly bubbly texture.
3. Enhance the caramel foundation by cooking the butter-sugar mixture for an additional minute, carefully monitoring to prevent scorching.
4. Introduce sweetened condensed milk, vanilla extract, salt, and optional cinnamon to the saucepan, stirring thoroughly to create a rich, smooth consistency.
5. Continue cooking the mixture for 1-2 minutes, allowing it to thicken while maintaining a pourable texture.
6. Remove the saucepan from heat and rapidly fold in quick oats, shredded coconut, and chopped pecans, ensuring even distribution before the mixture solidifies.
7. For extra indulgence, gently incorporate mini chocolate chips or crushed candy canes into the mixture.
8. Using a tablespoon or cookie scoop, deposit dollops of the mixture onto a wax paper or parchment-lined tray, lightly flattening each portion with a spoon if desired.
9. Allow the cookies to rest at room temperature for 10-15 minutes to initiate the setting process.
10. Transfer the tray to the refrigerator and chill for approximately 30 minutes until the cookies firm up and develop a delightful chewy texture.
11. Once set, retrieve the cookies from the refrigerator and serve immediately.
12. Preserve any remaining cookies in an airtight container within the refrigerator for up to one week.

Notes

• Prevent Burning by Stirring Constantly: Keep the butter-sugar mixture moving to avoid scorching, which can create bitter flavors and ruin the smooth caramel base.
• Customize Texture with Oat Variations: Use rolled oats for chewier cookies or instant oats for a softer, more delicate texture that melts in your mouth.
• Make Gluten-Free by Selecting Appropriate Oats: Choose certified gluten-free oats to transform these cookies into a safe treat for those with gluten sensitivities.
• Enhance Flavor with Toasted Nuts: Lightly toast pecans before chopping to intensify their nutty flavor and add a deeper, more complex taste profile to the cookies.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 15 mg