Craving a chewy Southern candy that comes together in minutes? Coconut Pecan Pralines are bite‑size clusters of toasted nuts and sweet coconut bound in a buttery, caramel‑like syrup—no oven required! One pan, a candy thermometer, and a little patience are all that stand between you and the most nostalgic treat to hit your cookie jar.

My husband grew up in Louisiana and swears every good memory tastes like coconut pecan pralines. After he begged me to re‑create the candy from his childhood church fairs, I finally caved. We stood at the stove together, waiting for the syrup to hit soft‑ball stage while he told stories about sneaking warm pralines off his grandma’s countertop. The first batch vanished before it cooled—now Coconut Pecan Pralines are as common in our house as chocolate‑chip cookies, and every bite sends him right back home.

Why this no‑bake pralines

– Speedy candy fix Soft, chewy drops set in thirty minutes—no baking sheets in the oven.
– Deep, toasted flavor Light brown sugar, butter, and evaporated milk create that classic caramel note, while coconut and pecans add crunch.
– Foolproof technique One temperature target (soft‑ball) means less guessing and more success.
– Make‑ahead magic Stays fresh for a week and freezes like a dream, so you’re always party‑ready.
– Customizable Swap in walnuts, almonds, or unsweetened coconut to suit your sweet tooth.

What You Need To Make This Coconut Pecan Pralines (yields 28 pralines)

• 300 g / 1 ½ cups white sugar
• 110 g / ½ cup packed light brown sugar
• 113 g / ½ cup unsalted butter
• 120 ml / ½ cup evaporated milk
• 180 g / 1 ½ cups chopped pecans, lightly toasted
• 120 g / 1 ½ cups sweetened shredded coconut
• 5 ml / 1 tsp pure vanilla extract
• small pinch fine sea salt

How to make no‑bake pralines

1. Toast & set aside Warm a dry skillet over medium heat; toss pecans until fragrant, about 3 minutes. Combine pecans with coconut in a large bowl.
2. Cook the syrup In a heavy saucepan stir together both sugars, butter, and evaporated milk. Keep heat at medium, stirring until the butter melts and sugars dissolve.
3. Reach soft‑ball stage Crank heat to medium‑high; boil while stirring 3–4 minutes, or until a candy thermometer reads 235–240 °F / 112–116 °C. (Drop test: syrup forms a soft ball in cold water.)
4. Finish & scoop Pull pan from heat. Quickly mix in vanilla, salt, plus the pecan‑coconut combo. Working fast, spoon heaping tablespoons onto parchment paper, nudging each mound into a rough circle.
5. Cool to set Leave pralines at room temp 30 minutes. Once firm, peel away the paper and devour—or store for later.

Notes on Coconut Pecan Pralines

• Thermometer‑free? Use the cold‑water test for a soft, pliable ball—no harder.
• Too soft? Return mixture to heat for 30–60 seconds, then try again.
• Dairy‑free option Swap vegan butter and canned coconut milk (full‑fat) for a still‑creamy bite.
• Less sweet Use unsweetened coconut and reduce white sugar by 2 tablespoons; texture remains intact.

Conclusion

Coconut Pecan Pralines prove you don’t need an oven—or candy store—to enjoy old‑school Southern sweetness. One saucepan turns pantry staples into glossy, coconut‑studded jewels that disappear in a flash. Whip up a batch this weekend, and watch childhood memories (or brand‑new ones) bloom with every chewy bite!

Frequently Asked Questions

Coconut Pecan Pralines

Coconut Pecan Pralines are bite‑size clusters of toasted nuts and sweet coconut bound in a buttery, caramel‑like syrup—no oven required! One pan, a candy thermometer, and a little patience are all that stand between you and the most nostalgic treat to hit your cookie jar.

Print Pin Rate

Course: Dessert

Cuisine: Southern American

Keyword: Coconut Pecan Pralines

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

cooling: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 28 pralines

Ingredients

• 300 g / 1 ½ cups white sugar
• 110 g / ½ cup packed light brown sugar
• 113 g / ½ cup unsalted butter
• 120 ml / ½ cup evaporated milk
• 180 g / 1 ½ cups chopped pecans lightly toasted
• 120 g / 1 ½ cups sweetened shredded coconut
• 5 ml / 1 tsp pure vanilla extract
• small pinch fine sea salt

Instructions

• Toast & set aside Warm a dry skillet over medium heat; toss pecans until fragrant, about 3 minutes. Combine pecans with coconut in a large bowl.
• Cook the syrup In a heavy saucepan stir together both sugars, butter, and evaporated milk. Keep heat at medium, stirring until the butter melts and sugars dissolve.
• Reach soft‑ball stage Crank heat to medium‑high; boil while stirring 3–4 minutes, or until a candy thermometer reads 235–240 °F / 112–116 °C. (Drop test: syrup forms a soft ball in cold water.)
• Finish & scoop Pull pan from heat. Quickly mix in vanilla, salt, plus the pecan‑coconut combo. Working fast, spoon heaping tablespoons onto parchment paper, nudging each mound into a rough circle.
• Cool to set Leave pralines at room temp 30 minutes. Once firm, peel away the paper and devour—or store for later.

Notes

Thermometer‑free? Use the cold‑water test for a soft, pliable ball—no harder.

Too soft? Return mixture to heat for 30–60 seconds, then try again.

Dairy‑free option Swap vegan butter and canned coconut milk (full‑fat) for a still‑creamy bite.

Less sweet Use unsweetened coconut and reduce white sugar by 2 tablespoons; texture remains intact.