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No Bake Coconut Pralines

Coconut Pralines Cookies are out of control delicious. The texture, the flavors, the sweet brown sugar flavor all comes together in this sweet coconut version of classic pralines.

Why You’ll Love No Bake Coconut Pralines

  • Classic! If you love classic pralines you will LOVE this version that includes coconut! The added coconut gives the pralines a chewy texture and a delicious flavor!
  • Easy! Candy making might seem intimidating but it’s actually very easy! Just get a candy thermometer that you can put all your trust into and you’ll be golden!
  • Perfect For Gifting! Pralines are the perfect southern hostess gift! I love pralines so much and would so happy to receive a cute little box of these. They’re also a great addition to a holiday platter or a BBQ dessert menu!
A bite taken out of a coconut praline on a parchment lined pan.


Make sure to scroll down to the recipe card at the bottom of the post for the full ingredient list and printable instructions!

  • Sugars: You will use both light brown sugar and granulated sugar in this recipe.
  • Evaporated Milk. This gives your pralines that creamy texture.
  • Corn Syrup. Corn Syrup is used in this recipe to prevent graininess and stabilizing the sugar while also giving that smooth glossy texture.
  • Butter. I use salted butter in this recipe because it balances out all the sweetness.
  • Vanilla extract
  • Unsweetened flaked coconut. You can see in the images that I used a large flaked unsweetened coconut. I love that texture in these pralines, but you can use whatever unsweetened coconut flakes you prefer. Make sure not to use sweetened coconut, as there is plenty of sugar in this recipe already and sweet coconut would be overkill.
  • Pecans. Coarsely chop your nuts so they are small pieces.
  • Flaked Sea Salt. This, ultimately, is an optionally choice to add on top, but the balance of sweet and salty in a praline candy is my favorite!
Coconut Pralines cooling on a parchment lined pan.

How To Make Coconut Pralines

  • The process to make these pralines is very easy. I like to mix up my unsweetened coconut flakes and chopped pecans fist and set those aside.
Unsweetened flaked coconut and pecans in a mixing bowl.
  • Then in a saucepan over medium heat melt together the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Bring it to a boil and allow it to boil for about 3 – 5 minutes without stirring until it reaches 235°F on a candy thermometer. Watch the temperature closely.
  • Remove the mixture from the heat and then stir in vanilla extract.
A mixture of coconut, pecans, and warm brown sugar candy mixture in a bowl stirred together.
  • Stir the pecans and coconut into the sugar mixture.
  • IMPORTANT!! Now stir the mixture by hand with a wooden spoon for 4 – 5 minutes. This ensures everything is mixed and thickened evenly while also cooling it down quickly. This allows you to scoop the mixture into thick pralines without it being too warm and spreading.
  • When they completely set they will be matte and opaque, but I can never seem to wait until they set up completely. I just love these SO so much!
A praline cookie on a parchment lined pan.

Tips To Making Pralines

  • Make sure to watch your candy thermometer when boiling the sugar. If it doesn’t come to full (soft-ball) temperature, your pralines will be too soft and runny. If you allow the temperature to heat up higher, you will have hard pralines.
  • Weather actually matters! Especially if you have your house open. If you live in a very humid or warm climate there is a chance your pralines will be a little grainy and not set up the same. The temperature of your kitchen can affect your candy thermometer, so make sure you have full trust in your thermometer!
  • Use a thick, heavy-bottom pan when boiling the sugar mixture. This will ensure the mixture boils evenly and you don’t get heat spots. This can cause certain areas of the pan to overheat which will result in varying textures throughout your pralines.
No Bake Coconut Pralines on a lined pan cooling.

How To Store Coconut Pralines

Allow the pralines to cool completely, then store between layers of waxed paper in an airtight container. They will keep at room temperature, stored in a cool and dry place, for at least five days or longer. 

You can also freeze praline the same way for up to 2 months for best freshness. Allow them to thaw at room temperature.

Love Pralines? Try These Other Praline Inspired Recipes

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A close up of coconut pralines on a lined pan setting up.

No Bake Coconut Praline Cookies

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 24 pralines 1x
  • Category: Candy
  • Method: Stove Top
  • Cuisine: Dessert


No Bake Coconut Pralines are an easy twist on a classic praline that combines chewy coconut, nutty pecans, and light brown sugar.


  • 2 cups light brown sugar
  • 1/2 cup granulated sugar 
  • 1/2 cup evaporated milk
  • 1/2 cup light corn syrup
  • 1 stick salted butter
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened flaked coconut
  • 2 cups chopped pecans
  • 1 teaspoon flaked sea salt


  1. Line a large baking sheet with parchment paper and set aside.
  2. Combine the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter in a large saucepan over medium heat. Stir frequently until melted and smooth.
  3. Bring the mixture to a boil, and allow it to boil without stirring until soft ball stage (235°F) is reached (approximately 3-5 minutes). 
  4. Once the temperature is reached, remove the pan from heat and slowly stir in the vanilla.
  5. Mix in the coconut and pecans and stir for 4-5 minutes until mixture is thickened and cooled slightly.
  6. Using a medium (2- tablespoon) cookie scoop, drop the mixture onto the prepared cookie sheet. Sprinkle with flaked sea salt and allow the cookies to cool completely at room temperature or in the refrigerator.


Store airtight for up to 7 days.

Freeze airtight for up to 2 months. Thaw at room temperature.

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18 comments on “No Bake Coconut Pralines”

  1. Amazing! Love your site. Everything always turns out great. This recipe is to die for. It’s like eating coconut pecan frosting( my all time favorite thing) bites. Keep up the good work

  2. Shelly, I have a question for you. The receipt calls for 2 cups of Imperial Sugar Light Brown Sugar. Is this regular Brown Sugar and is it packed or lose?

  3. Shelly,
    I had a complete recipe failure. The cookies never hardened. They just sat there in gluey blobs. I can scrape the blobs off of the parchment paper, will boiling again do any good?

    1. That is so strange!! I have never had that happen at all. You can always refrigerate them to set them quicker? If you cooked the mixture a little longer it could help, yes, but you would need to bring it to a boil again, and repeat that step. Let me know what happens!

  4. Huh, I’ve never made praline cookies. I’m very curious to try them, specially since they’re no bake.

  5. Hi Shelly, this r cupe looks to die for! However…. can i sub the corn syrup to something else? Is glucose or molasses? I can probably order online but i know we cant get them in our local supermarket.
    Thanks in advance 🙂

  6. Hi Shelly! These look scrumptious, but I am not a fan of any type of coconut. Do you think I could successfully sub in Oatmeal? I DO love all things Praline/Brown Sugar.

  7. These look amazing! I love pralines, but am not a huge fan of coconut. Do you think they would still work if I omit the coconut?

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