Coconut Pecan Praline Cookies
These no-bake cookies combine chewy coconut, toasty pecans, and a caramel-like binder for a deliciously simple treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups shredded coconut
- 1 cup pecans, chopped Toast lightly for enhanced flavor.
- 2 cups quick oats Can substitute with old-fashioned oats for a firmer texture.
Wet Ingredients
- 1/2 cup unsalted butter Can substitute with coconut oil for a dairy-free version.
- 1 cup brown sugar, packed Light or dark brown sugar can be used.
- 1/2 cup sweetened condensed milk Use a vegan alternative for dairy-free.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon Optional, can increase for more spice.
Instructions
Preparation
- In a large bowl, stir together the shredded coconut, chopped pecans, and quick oats. Set aside.
- In a medium saucepan over medium heat, melt the butter.
Cook the Syrup
- Stir in the brown sugar, sweetened condensed milk, salt, and cinnamon (if using). Keep stirring.
- Once the mixture reaches a gentle boil, reduce the heat and simmer for 2-3 minutes, stirring constantly until the sugar dissolves and the mixture is glossy.
- Remove the pan from heat and stir in the vanilla extract.
Combine and Shape
- Pour the hot syrup over the dry ingredients. Stir immediately and thoroughly so everything is coated.
- Use a spoon or cookie scoop to drop portions onto a parchment-lined baking sheet. Press each mound lightly to shape into a cookie.
Set and Serve
- Let the cookies cool at room temperature for 20-30 minutes, or refrigerate for 10-15 minutes until firm.
Notes
These cookies travel well for gifting or picnics. For a festive twist, try sandwiching cookies with melted chocolate.