Thank you so much for stopping by my kitchen! These No Added Sugar Coconut Pecan Praline Cookies are exactly the kind of little treat I love having tucked away when a sweet craving hits but I don’t want to turn on the oven.
They’re chewy, buttery, nutty, and wonderfully coconutty, with chopped pecans tucked into a soft praline-style coating. And because they’re sweetened with allulose and monk fruit rather than traditional granulated sugar, they’re a lovely option when you’re looking for a no added sugar cookie.
The best part? They’re ready with just a few minutes of stovetop cooking and a little patience while they chill.
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Overview of No Added Sugar Coconut Pecan Praline Cookies
These cookies are a simple stovetop treat made by combining shredded coconut and pecans with a buttery cream-based sweetener mixture.
The mixture cooks briefly until glossy and thick, then gets portioned into little mounds and chilled until firm.
There’s no oven to preheat, no complicated dough, and no long baking session.
Why You’ll Love Them
- No oven required
- No added traditional sugar
- Only 15 minutes of prep
- Just 8 minutes of cooking
- Chewy coconut texture
- Buttery praline flavor
- Plenty of toasted pecan crunch
- Perfect for make-ahead snacking
- Great for holidays and cookie trays
This recipe follows the same quick stovetop spirit as Poulef’s no-bake praline cookies, where butter, cream, sweetener, and nuts are cooked briefly before the mixture is scooped and allowed to set.
What Do They Taste Like?
Think of a classic pecan praline meeting a chewy coconut cookie.
The coconut gives the cookies their hearty chew, while pecans bring a buttery crunch. Heavy cream and butter create richness, and vanilla adds that familiar bakery aroma.
They’re sweet, nutty, creamy, and satisfying without relying on ordinary granulated sugar.
Ingredients
- 2 cups (150g) unsweetened shredded coconut
- 1 cup (110g) pecans, roughly chopped
- ½ cup (80g) granular allulose
- ¼ cup (48g) granulated monk fruit sweetener
- ⅓ cup (80ml) heavy whipping cream
- 4 tablespoons (56g) unsalted butter
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla powder
Tools You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheet or tray
- Parchment paper
- Cookie scoop or tablespoon
- Refrigerator or freezer
How to Make No Added Sugar Coconut Pecan Praline Cookies
Step 1: Prepare Your Tray
Line a baking sheet or large plate with parchment paper.
Set it aside.
I like doing this before starting the stovetop mixture because once that praline base is ready, you want to work fairly quickly.
Step 2: Toast the Pecans
For even more flavor, lightly toast the chopped pecans in a dry skillet for a few minutes.
Let them cool slightly.
This isn’t strictly necessary, but toasted pecans have that extra buttery aroma that makes these cookies taste even more special.
Step 3: Make the Praline Base
Place the butter, heavy whipping cream, allulose, monk fruit sweetener, and salt in a saucepan.
Cook over medium heat, stirring frequently.
Bring the mixture to a gentle simmer and cook for approximately 8 minutes, stirring regularly.
You want the mixture to become glossy and slightly thickened.
Keep an eye on it. Sweetener mixtures can change quickly toward the end of cooking.
Step 4: Add the Vanilla
Remove the saucepan from the heat.
Stir in the vanilla powder.
That little hit of vanilla makes the coconut and pecans smell absolutely incredible.
Step 5: Add Coconut and Pecans
Immediately add the shredded coconut and chopped pecans.
Stir thoroughly until everything is coated in the buttery praline mixture.
The mixture should look thick and chunky, with the coconut and pecans generously covered.
Step 6: Shape the Cookies
Using a tablespoon or small cookie scoop, drop portions of the mixture onto your parchment-lined tray.
Shape them into small mounds.
Don’t worry about making them perfectly identical. I actually love the rustic look of these cookies.
Step 7: Chill
Place the tray in the refrigerator for approximately 40 minutes, or until the cookies have firmed up.
For a faster set, you can place them in the freezer for a shorter period, checking them regularly.
Step 8: Serve
Once firm, transfer the cookies to a serving plate.
They’re delicious chilled or after sitting at room temperature for several minutes.
What to Serve with Coconut Pecan Praline Cookies
These little cookies are perfect with a warm drink.
Try them alongside:
- Black coffee
- Espresso
- Cappuccino
- Chai tea
- Cinnamon tea
- Unsweetened iced tea
- Hot cocoa made with a sugar-free sweetener
They’re also wonderful on a dessert platter alongside fresh berries and other no-bake treats.
Tips for Making Them Perfect
Toast Your Pecans
This is my number-one flavor tip.
Toasting brings out the natural oils in the pecans and gives the finished cookies a deeper, richer flavor.
Don’t Walk Away From the Pan
Once the butter, cream, and sweeteners begin simmering, keep stirring and watching the mixture.
Work Quickly
The mixture will become thicker as it cools, so scoop the cookies while it’s still warm and workable.
Use Parchment Paper
It makes removing the chilled cookies incredibly easy.
Keep the Coconut Unsweetened
Since the recipe is designed as a no-added-sugar treat, unsweetened shredded coconut keeps the sweetness under control.
Chill Until Firm
Don’t rush this part. The cookies need time to set.
Make Smaller Cookies
Smaller mounds are easier to handle and make a perfect little afternoon treat.
Storage Instructions
Store the cookies in an airtight container in the refrigerator for up to 1 week.
Place parchment between layers if you’re stacking them.
For longer storage, freeze the cookies in a freezer-safe container for up to 2 months.
Thaw them in the refrigerator or allow them to sit at room temperature before serving.
General Information
Praline-style sweets have a long association with Southern American cooking, especially combinations of butter, cream, sugar, and pecans. No-bake versions take that comforting flavor and turn it into something much quicker.
Poulef’s existing No-Bake Cranberry Pecan Praline Cookies use a similar stovetop approach, cooking the praline base briefly before folding in pecans and other mix-ins and letting the cookies set without an oven.
Coconut and pecans are also a natural pairing in Southern-inspired desserts. Poulef’s Italian Cream Cake, for example, combines coconut and pecans in a rich, tender dessert.
And if you love coconut desserts, the site’s collection includes everything from coconut cream cake to coconut basbousa.
Frequently Asked Questions
Are these cookies really no added sugar?
The recipe contains no conventional granulated sugar; it uses granular allulose and granulated monk fruit sweetener instead. However, ingredients and sweetener blends vary, so check their labels if you’re following a specific dietary plan.
Do I need to bake these cookies?
No. They’re a stovetop no-bake cookie. The mixture is cooked briefly in a saucepan and then chilled until firm.
Can I use sweetened coconut?
You can, but it will make the cookies considerably sweeter and changes the nutritional profile. Unsweetened coconut is recommended.
Can I use walnuts instead of pecans?
Yes. Walnuts make a delicious substitute, although pecans give the cookies that classic praline flavor.
Why aren’t my cookies setting?
The praline mixture may need a little more cooking time, or the cookies may simply need additional chilling. Sweetener blends can behave differently, so avoid judging the consistency until the mixture has cooled.
Can I freeze them?
Yes. Store them in an airtight freezer-safe container for up to 2 months.
Conclusion
These No Added Sugar Coconut Pecan Praline Cookies are proof that you don’t need an oven—or traditional sugar—to make something seriously delicious.
They’re chewy, buttery, coconut-packed, and loaded with pecans, all wrapped in that irresistible praline-style coating.
I love recipes like this for busy afternoons because they feel homemade without requiring a big baking project.
Make a batch, pop them in the refrigerator, and you’ll have a sweet little treat waiting whenever the craving strikes.
More Recipes You’ll Love
If you love coconut, pecans, and easy desserts, try these Poulef recipes next:
- No-Bake Cranberry Pecan Praline Cookies — chewy, buttery praline cookies with pecans and cranberries.
- Italian Cream Cake — a tender coconut-and-pecan classic that’s perfect for celebrations.
- Pineapple Coconut Cake — moist, rich, and topped with coconut and pecans.
- No-Bake Coconut Macaroon Cake — an indulgent coconut dessert with no oven required.
- Butter Pecan Cream Cheese Pound Loaf — rich, tender, and packed with buttery pecan flavor.
Interactive Elements
Did you make these No Added Sugar Coconut Pecan Praline Cookies?
Leave a review and tell me how they turned out! Did you use pecans, try walnuts, or add a little toasted coconut on top?
Take a photo of your cookie mounds and share it on Pinterest. Don’t forget to tag @poulefrecipe so I can see your creation!
For more recipe inspiration, visit Poulef Recipe on Pinterest.
Nutritional Information
Approximate nutrition per cookie, based on 12 cookies.
| Nutrient | Amount |
|---|---|
| Calories | 235 |
| Protein | 3g |
| Carbohydrates | 13g |
| Fat | 22g |
| Saturated Fat | 9g |
| Unsaturated Fat | 11g |
| Trans Fat | 0g |
| Fiber | 4g |
| Sugar | 2g* |
| Cholesterol | 25mg |
| Sodium | 80mg |
No Added Sugar No-Bake Coconut Pecan Praline Cookies – 7 Irresistible Reasons to Love Them
- Total Time: 1 hour 3 minutes
- Yield: 12 cookies 1x
Description
Chewy, buttery No Added Sugar Coconut Pecan Praline Cookies packed with unsweetened coconut and crunchy pecans in a soft praline-style coating. These easy no-bake cookies are made with allulose and monk fruit sweetener and are perfect for quick desserts, snacking, holidays, or gifting.
Ingredients
2 cups (150g) unsweetened shredded coconut
1 cup (110g) pecans, roughly chopped
1/2 cup (80g) granular allulose
1/4 cup (48g) granulated monk fruit sweetener
1/3 cup (80ml) heavy whipping cream
4 tablespoons (56g) unsalted butter
1/4 teaspoon fine sea salt
1/2 teaspoon pure vanilla powder
Instructions
1. Line a baking sheet or tray with parchment paper and set aside.
2. For extra flavor, lightly toast the chopped pecans in a dry skillet for a few minutes, then allow them to cool.
3. Combine the granular allulose, monk fruit sweetener, heavy whipping cream, unsalted butter, and sea salt in a medium saucepan.
4. Cook over medium heat, stirring frequently, until the mixture reaches a gentle simmer and becomes glossy and slightly thickened, about 8 minutes.
5. Remove the saucepan from the heat and stir in the vanilla powder.
6. Immediately add the shredded coconut and chopped pecans.
7. Stir thoroughly until the coconut and pecans are evenly coated with the praline mixture.
8. Using a tablespoon or small cookie scoop, drop portions of the mixture onto the parchment-lined tray.
9. Shape each portion into a small mound while the mixture is still warm and workable.
10. Refrigerate for approximately 40 minutes, or until the cookies are firm.
11. Serve chilled or allow them to sit at room temperature briefly before serving.
Notes
Use unsweetened shredded coconut to keep the recipe free of added traditional sugar.
Toast the pecans before using for deeper, richer flavor.
Stir the praline mixture frequently while it cooks.
Work fairly quickly when scooping because the mixture thickens as it cools.
Do not overcook the mixture or the finished cookies may become too dry.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze in a freezer-safe container for up to 2 months.
Sweetener blends vary by brand, so the texture and nutritional values may differ.
For a firmer cookie, chill longer before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 2g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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