No Bake Drop Praline Pecan Cookies

Jump to Recipe

These No Bake Drop Praline Pecan Cookies are everything you love about Southern pralines—sweet, nutty, and chewy—without heating up the house and firing up the oven. Perfect for when you need a quick treat for unexpected guests, these cookies are a fun and essential recipe in my kitchen. With a caramel-like base, crunchy pecans, and a sprinkle of sea salt, they’re a little bite of love.

Two white plates with pecan praline cookies are placed on a wooden surface. One plate is elevated on a wooden stand, and a sprig of greenery rests beside them. A patterned cloth is partially visible on the left.

At The Buttered Home, we’re all about simple, comforting recipes that bring folks together in the kitchen or around the supper table. These no-bake cookies remind me of Sunday afternoons at my Nannie’s house, where pecans were always on hand, and something sweet was never far away. Whether you’re a praline lover or just craving an easy dessert, this recipe will steal your heart.

Y’all, there’s something magical about a no-bake dessert that tastes like it took hours but comes together in minutes. These Praline Cookies are right up there with our OATMEAL COOKIES and our PECAN PIE MUFFINS! Let’s get to it!

Ingredients

Here’s what you’ll need to whip up these delightful no-bake cookies. Each ingredient adds to the joyous result of creating that classic praline flavor and texture.

Five praline cookies with a caramel and nut appearance are arranged on a white plate placed on a wooden surface, next to a floral-patterned cloth and a sprig of fresh rosemary. Another plate is partially visible above.

What You’ll Need

Brown sugar: Adds deep, molasses-like sweetness and helps form the caramel base.
White sugar: Balances the brown sugar for the perfect sweetness level.
Evaporated milk: Provides creaminess without thinning the mixture too much.
Light corn syrup: Gives the cookies their glossy sheen and chewy texture.
Butter: Adds richness and binds the praline mixture.
Unsweetened coconut flakes: Adds chewiness and a hint of tropical flavor.
Chopped pecans: Our favorite star of the show, bringing crunch and nutty goodness.
Sea salt: A pinch on each cookie for that sweet-salty magic.

See recipe card for full ingredient list and quantities.

Why You Will Love These No Bake Praline Cookies

No oven needed: Perfect for keeping your kitchen cool.
Quick and easy: Ready in about an hour, plus cooling time.
Sweet and salty: The sea salt topping balances the rich, caramel-like sweetness.
Crowd-pleaser: Ideal for cookie swaps, potlucks, holidays, or gifting.

Instructions

Follow these simple steps to make your No Bake Drop Praline Pecan Cookies. The key is to work quickly once the mixture is ready, as it thickens as it cools.

A hand holds a measuring cup of liquid above a saucepan containing brown sugar and white sugar on a stove, with a plate of butter in the background.

In a large sauce pan, add brown sugar, white sugar and light corn syrup.

A hand holds a small clear bowl of cream above a saucepan containing brown sugar and white sugar on a stove, with cubed butter on a cutting board in the background.

Mix in evaporated milk.

A person holds a piece of parchment paper with several cubes of yellow cheese or butter over a stove with a saucepan and wooden cutting board visible in the background.

Add in butter. I cube mine so it will melt faster.

A stainless steel saucepan with a caramel-colored mixture boiling on a gas stove burner, with bubbles covering the surface of the liquid. The stove grate and part of a wooden cutting board are visible.

Heat over low to medium heat, stirring until smooth and sugars have melted.

A person holds a digital thermometer over a saucepan of bubbling caramel on a stovetop, measuring the temperature of the mixture.

Continue to heat until a soft boil starts. Do not stir. Once the temperature reaches 235° to 240°, remove from heat.

A hand pours liquid vanilla extract from a bottle into a saucepan with bubbling caramel on a stove.

Add in the vanilla.

A hand pours shredded coconut from a measuring cup into a saucepan of brown liquid on a stove, while another hand stirs with a spatula.

Gently fold in the coconut.

A person pours chopped pecans from a measuring cup into a saucepan of brown mixture on a stove, using a white spatula to stir.

And chopped pecans. Mixture will thicken as it cools. Gently stirring these in will help it cool faster. So don’t mix too much so it doesn’t cool too soon.

A hand uses a metal scoop to place portions of raw cookie dough onto a parchment-lined baking sheet; a pot of dough sits on the stove in the background.

Use a cookie scoop or a spoon to spoon out cookies onto a prepared sheet pan that has been fitted with parchment or a baking mat.

A person holds an open wooden salt cellar above a baking sheet with clusters of cookie dough on parchment paper, in front of a stovetop with a pot of mixture simmering.

Sprinkle with a bit of sea salt and place in the refrigerator for an hour to set.

A white plate holds several pecan pralines with a glossy, caramel-like coating and pieces of chopped pecans. A sprig of rosemary and a patterned cloth are in the background.

Once set, serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

I’ve always had an affection for these No Bake Drop Praline Pecan Cookies for years. Growing up in the South, pralines were a treat we’d pick up at the local candy shop, but they always felt like a labor of love to make at home. This recipe changes that—it captures all the rich, buttery, nutty goodness of a classic praline but in a no-fuss, no-bake form. As someone who’s spent a lot of time perfecting and sharing Southern recipes, I can tell you these cookies are a game-changer for busy days when you still want that fancy feeling. The pecans are a nod to my Alabama roots, where pecans are a staple and that pinch of sea salt? It’s my little trick to elevate the flavor, making every bite feel like a hug from home.

Substitutions

While we use what we consider to be pantry staple ingredients, we know that sometimes when you want something you may not have everything on our list. Here are some options for that!

Evaporated Milk: Use heavy cream for a richer texture, or coconut milk for a dairy-free version (note: this may slightly alter the flavor).
Light Corn Syrup: Substitute with honey or agave syrup for a flavor. Golden syrup works too, but it’s sweeter.
Butter: Use vegan butter or margarine for a dairy-free option. Margarine may make a softer and chewier cookie.
Pecans: Swap with walnuts, almonds, or peanuts if pecans aren’t your thing. Toast them for best flavor.
Coconut Flakes: Omit for a nut-only version, or replace with crushed pretzels for a sweet-salty crunch.
Brown Sugar: Use all white sugar if you’re out of brown, but the flavor will be less rich.

Five praline cookies topped with chopped pecans are arranged on a white plate. There is a sprig of fresh rosemary and part of a patterned napkin visible in the background.

Variations

Chocolate-Drizzled Praline Cookies: After the cookies set, drizzle with melted dark or milk chocolate.
Spiced Praline Cookies: Add 1 teaspoon of cinnamon or a pinch of nutmeg to the praline mixture for a different pop of flavor.
Mini Praline Bites: Use a smaller scoop or teaspoon to make bite-sized cookies, perfect for gifting or parties.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

Storage Tips

Room Temperature: Place in an airtight container with wax paper between layers to prevent sticking. They’ll stay fresh for up to 1 week. Keep in a cool spot.
Refrigeration: For a firmer texture, store in the fridge for up to 2 weeks. Keep in an airtight container.
Freezing: Layer cookies with parchment paper in a freezer-safe container or bag. Freeze for up to 1 month. Thaw at room temperature for 30 minutes before serving.

A white plate holds several round pecan pralines with a glossy caramel coating and visible pecan pieces. A sprig of fresh rosemary is in the background on a wooden surface.

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

These No Bake Drop Praline Pecan Cookies are a true bite of the South—quick, easy, and packed with praline flavor. Whether you’re making them for a holiday party, a cookie swap, or just because, they’re sure to be a hit. I love how the sea salt cuts through the sweetness, making each bite irresistible. Try them out and let me know how they turn out in the comments below!

For more nostalgic recipes, sign up for our newsletter to get new recipes delivered to your inbox. Happy no-baking, y’all!

Handwritten text reads "XOXO, Brooke" in black ink, giving a touch of charm reminiscent of the cozy simplicity found in redneck caviar dishes.

**DON’T MISS OUR TIPS AND TRICKS BELOW THE RECIPE CARD!

Five pecan praline cookies are arranged on a white plate. The cookies appear caramelized and contain visible pecan pieces. The plate is placed on a wooden surface next to a patterned cloth.

No Bake Drop Praline Pecan Cookies

Our No Bake Drop Praline Pecan Cookie recipe is the best no bake coconut pecan praline recipe you will find. We use pantry staple ingredients for a delicious caramel finish with a smooth and crunchy texture for the best homemade praline.

Prep Time 5

Cook Time 1

Total Time 1 5

Serving Size

Ingredients

2 cups brown sugar
1/2 cup white sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla
2 cups coconut flakes unsweetened
2 cups pecans chopped
1 teaspoon sea salt

Instructions

In a large boiler add both sugars, evaporated milk, light corn syrup and butter. Heat from low to medium heat and stir until all has melted.
2 cups brown sugar, 1/2 cup white sugar, 1/2 cup evaporated milk, 1/2 cup light corn syrup, 1/2 cup butter
Once melted and smooth, bring to a soft boil. Once it reaches about 235° with a thermometer. Remove from the heat and add in vanilla.
1 teaspoon vanilla
Fold in the coconut and pecans. Gently mixing to cool and thicken.
2 cups coconut flakes, 2 cups pecans
Use a spoon or scoop to scoop out balls of the pralines and drop onto a sheet pan lined with a baking mat or parchment paper. Sprinkle with a little sea salt. Chill in the refrigerator for at least one hour to set.
1 teaspoon sea salt

See How To Make It!

Notes

Pro Tip – These are best when kept in an airtight container in the refrigerator. They also freeze well. Once cooled, transfer to a freezer safe container. Will keep frozen for up to a month.

🍴 PRO TIP!

To keep them chewy, avoid exposing them to air for too long. Humidity can make them sticky, so store them in a cool, dry place or just in the fridge!

🗹 RECIPE FAQ’S

Do I need a candy thermometer for these pralines?

Not necessarily. I just use a meat thermometer to test mine for the temperature. It works just as well for recipes like these where you are only doing a slight boil.

How do I know when the praline mixture is ready?

Boil for 3 minutes or until it reaches 235-240°F (soft-ball stage) on a candy thermometer. The mixture should be thick and glossy.

Why didn’t my cookies set properly?

Humidity can affect setting. Try refrigerating them to firm up. Also, ensure you boiled the mixture long enough to reach the soft-ball stage.

What is the best size for these praline cookies?

I use a 2 tablespoon cookie or ice cream scoop. But feel free to get creative here, you can go smaller or larger!

How can I get a nuttier flavor?

Toast your pecans for a bit in a pan before adding. That will release flavorful oils in the nut that will produce a more intense pecan flavor.