The oven doesn’t even need to be turned on for these chunky and sweet Coconut Pecan Cookies!
There is nothing better than chewy homemade cookies that are also soft and easy to make. These are so decadent they taste almost like delicious macaroons. Whip up these cookies for the next party, without breaking a sweat, and your friends will thank you!
No Bake Coconut Pecan Cookies
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Best No-Bake Dessert Recipe
- These no-bake dessert cookies are just as the title says – no-bake! They are the best for when there is something in the oven for dinner and you need a quick and delicious dessert.
- There are a lot of no-bake desserts like this chocolate oatmeal no-bake cookies recipe. However, these are filled with sweet pecans and coconut, to add the perfect crunch to these sweet cookies.
- And for those on a gluten-free diet, this easy cookie recipe is naturally gluten-free. Just be sure to check the labels of all ingredients used to ensure they are gluten-free as well!
Ingredients & Variations
DOUGH Some sugar, a can of evaporated milk, corn syrup, and butter are the main ingredients for this dough. These are combined in a heavy pot and cooked until it reaches the soft-ball stage.
ADD-INS This recipe mixes in chopped pecans and shredded unsweetened coconut for the perfect crunch in every bite.
VARIATIONS After the cookies have cooled drizzle them with some melted chocolate just like these fruit kabobs. Or, melt white chocolate chips and coconut oil in the microwave, like in these brown butter pecan cereal bars.
Your coconut pecan cookies will become an over-the-top decadent treat!
What is Soft-Ball Stage?
Soft-ball stage is a candy-making term used to describe when a drop of the candy mixture is dropped in cold water and forms a soft ball that flattens when you press it. This is easier than you think- just keep a cup of cold water next to the stovetop to test it!
Using a candy thermometer, you can also reach the soft-ball stage by bringing the mixture to about 240°F.
How to Make Coconut Pecan Cookies
Did you forget to make dessert for that potluck you were invited to? No problem, as fast as you can say “cookies,” you’ll have the best dessert at the party!
- Combine wet ingredients in a pot on the stove. Cook until it reaches soft-ball stage*.
- Remove from heat and mix in the remaining ingredients (per recipe below).
- Drop tablespoons of dough on the parchment and let cool.
Voila! Easy and delicious cookies that everyone is sure to love.
Tips for Perfectly Chewy Cookies
- To save time, purchase pre-chopped pecans and measure all ingredients before starting.
- Make sure to have wax paper or parchment laid out and ready to go, either on the counter or a cookie tray!
- The trick to getting the texture right is to make sure the dough reaches the soft-ball stage before removing from the heat and mixing in the add-ins.
- Use a candy thermometer, to bring the mixture to about 240°F.
- Or keep a glass of cold water next to the stove and test it using that method (see above).
How Long Will They Last?
Since temperatures and moisture levels vary from household to household, these are just guidelines.
- Countertop: These cookies should last one to two weeks at room temperature, in an airtight container.
- Refrigerator: These cookies will last for two to three weeks wrapped in wax paper, in a sealed container.
- Freezer: Coconut Pecan Cookies will keep in the freezer even longer. Wrap in wax paper and layer plastic wrap tightly on top. Store in an airtight container and defrost in the fridge.
These can also be eaten slightly frozen for a mouth-watering treat! Bon appetit!
More Delicious Cookies Recipes
- Chocolate Chip Cookie Bars – thick and chewy cookie!
- Oatmeal Chocolate Chip Cookies – great in the freezer
- Peanut Butter Cookies – classic treat perfect for lunches!
- Kitchen Sink Cookies recipe – choose your own mix-ins
- Gooey Nutella Cookies – only 3 ingredients!
No Bake Coconut Pecan Cookies
Equipment
Ingredients
- 2 ½ cups sugar
- ½ cup evaporated milk
- ½ cup corn syrup
- 1 stick butter (½ cup)
- 1 teaspoon vanilla extract
- 2 cups coconut shredded
- 2 ½ cups pecans chopped
Instructions
- Combine sugar, evaporated milk, corn syrup, and butter and bring to a boil in a medium high heat.
- Cook to soft-ball stage (about 240°F).
- Remove pan from heat and stir in vanilla, coconut, and pecans.
- Continue stirring for about 5 minutes until mixture starts to cool and thicken.
- Transfer about 1 tablespoon size drops of mixture onto wax or parchment paper and allow to cool.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Question, because I do want to try these. One picture has the candy/cookies looking very wet and moist and the other pictures show them as being dry and crumbly. Is this a difference in preparation? Which picture is more accurate?
Hi Jenny, they are wet and moist when you first mix the ingredients together, as you let them set they do dry slightly so you can handle them without them falling apart or getting your hand super sticky!
I’m going to try making these without the coconut, but more pecans. I’ve never cared for the texture of coconut, although I like the flavor. Hoping it works…
My wife loves the frosting on German Chocolate Cake (but not the cake so much). And this recipe has all of the same ingredients, except it doesn’t contain any egg yolks. Do you think that the addition of egg yolks would cause problems with the soft boil step (because I would definitely want them cooked) or make the cookies too crumbly?
Thanks in advance for your help in making my wife’s birthday a very enjoyable one.
THANKS FOR THIS RECIPE,EASY INSTRUCTIONS MADE THEN.DELCIOUS. =)
Sounds delish! For Christmas, I’ll add cranberries!!