Coconut Pecan Cookies are chock full of chewy homemade goodness! These easy no-bake cookies are loaded with coconut and pecans!
Like Chocolate Oatmeal No Bake Cookies, these are the best for summer because they don’t require the oven. Whip up some of these beauties for a party, without breaking a sweat and your friends will thank you!
No Bake Coconut Pecan Cookies
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Let’s Make Some Cookies!
Did you forget to make dessert for that summer potluck you were invited to? No problem, as fast as you can say “cookies,” you’ll have the best dessert at the party! The trick is to get the texture right. Just make sure to have wax paper or parchment laid out and ready to go, either on the counter or a cookie tray.
- Combine wet ingredients in a heavy pot and bring to the bubbling point while stirring constantly.
- Cook until it reaches the soft-ball stage.
- Remove from heat and mix in vanilla, pecans, and coconut. Continue blending over no heat until it cools and thickens.
- Drop tablespoon-sized scoops of this mixture onto wax paper or parchment, and allow to harden.
Voila! Dessert is served.
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 stove top to test it!
Using a candy thermometer, you can also reach soft-ball stage by bringing the mixture to about 240°F.
Other Delicious Toppings
I don’t know about you, but for me, nothing is ever quite the same without chocolate!
After the cookies cool (or chill in the fridge) just drizzle with chocolate, just like the kind you can make in fruit kabobs. Or, melt white chocolate chips and coconut oil in the microwave, like in brown butter pecan cereal bars, and drizzle on top.
Your coconut pecan cookies will become an over-the-top decadent treat!
How Long Will They Last?
Since temperatures and moisture levels vary from household to household, guidelines are general.
- 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 summer 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
- 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.
Nutrition
Jenny says
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?
The Shortcut Kitchen SN says
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!
Susan Wisecup-Agbedzinu says
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…
John Chatfield says
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.
HILDA PENA says
THANKS FOR THIS RECIPE,EASY INSTRUCTIONS MADE THEN.DELCIOUS. =)
Cinnamon says
Sounds delish! For Christmas, I’ll add cranberries!!