Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 1/2 cups quick oats
- Pinch of salt
Published no‑bake coconut pecan praline cookie recipes use almost the same combination: sugar, butter, some kind of milk, vanilla, salt, shredded coconut, chopped pecans, and quick oats (or oats only), cooked briefly on the stove, then scooped to set.
Ingredients and Why They Matter
Granulated sugar is the core sweetener and forms the candy‑like base; praline and no‑bake cookie recipes often use white or brown sugar cooked with butter and milk to soft‑ball–like stages for a set but chewy texture. Unsalted butter adds richness and helps emulsify the mixture so it coats the oats, coconut, and pecans smoothly.
Milk (whole or 2%) brings moisture and helps dissolve the sugar; many no‑bake oat and praline cookie recipes use milk or evaporated milk for this role. A pinch of salt balances the sweetness and sharpens the praline flavors, which praline and coconut cookie recipes always emphasize.
Vanilla extract is stirred in off the heat to add warm flavor and aroma; praline cookie recipes use it as the primary flavor booster. Sweetened shredded coconut provides chewy texture and extra sweetness, and appears as a key ingredient in coconut pecan praline cookies across multiple sources.
Chopped pecans add crunch and a classic praline profile; Southern‑style coconut pecan praline recipes sometimes use up to 2 cups pecans, but 1 cup still gives plenty of nutty bites. Quick oats bring structure and chew while helping the cookies set without flour; no‑bake oatmeal cookie recipes almost always specify quick oats for better binding and texture.
Step‑by‑Step Instructions
Prepare your space
I start by lining a baking sheet (or two) with parchment paper or wax paper and setting it aside. All the no‑bake praline and oat cookie recipes recommend having trays ready before cooking because the mixture needs to be scooped while warm.
Cook the praline base
In a medium saucepan over medium heat, I combine the sugar, butter, milk, and a pinch of salt. I stir constantly as the butter melts and the sugar begins to dissolve, just as praline cookie recipes instruct to prevent scorching.
Once the mixture comes to a gentle boil, I let it cook for about 2–3 minutes, stirring often, until it looks slightly thickened and glossy. Coconut pecan praline recipes that rely on timing (rather than a thermometer) typically boil 2–3 minutes for a chewy, not rock‑hard, texture. If you want very precise results, praline sources suggest using a candy thermometer and aiming for a soft‑ball range (around 234–238°F), though this simple version works well by time and look.
Add flavor and dry ingredients
I remove the saucepan from the heat and immediately stir in the vanilla extract. All the reference recipes add vanilla off heat to preserve its flavor.
Then I add the shredded coconut, chopped pecans, and quick oats to the hot mixture and stir until everything is thoroughly coated and the mixture looks thick and cohesive. No‑bake coconut pecan praline cookie recipes follow the same order: stir in coconut and pecans, then oats, mixing until the mixture is thick enough to hold a mound.
Form the cookies
Working fairly quickly (before the mixture sets), I drop spoonfuls of the mixture onto the prepared baking sheet, using about 1–2 tablespoons per cookie. Reference recipes often suggest a 2‑tablespoon cookie scoop or “heaping spoonfuls” for praline cookies. I can gently flatten or shape each mound with the back of the spoon if I want more uniform cookies.
Set and cool
I let the cookies cool at room temperature for about 20–30 minutes, or until they are firm to the touch. Many no‑bake praline cookie recipes say they set in 20–30 minutes at room temp, though some thicker versions take longer to fully firm. If I’m in a hurry or my kitchen is warm, I can slide the tray into the fridge to speed up setting, which is also recommended by several sources.