No-Bake Coconut Pecan Praline Cookies
Delicious no-bake cookies made with toasted pecans, chewy coconut, and a buttery brown-sugar praline coating, ready in about 20 minutes.
Ingredients
Main Ingredients
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup chopped pecans toasted if possible
- 1 cup brown sugar light or dark
- 1/2 cup butter (1 stick)
- 1/4 cup milk whole or 2% gives best texture
- 1 teaspoon vanilla extract
- 2 cups quick oats
Instructions
Preparation
- Line a baking sheet with wax paper or parchment so cookies can set without sticking.
- In a medium saucepan, combine the brown sugar, butter, and milk. Place over medium heat.
- Stir as the butter melts and the sugar dissolves. Bring the mixture to a full rolling boil.
- Once boiling, let it cook for 1 full minute, stirring to prevent scorching. Remove the pan from the heat.
- Stir in the vanilla extract immediately. Then fold in the shredded coconut, chopped pecans, and quick oats until everything is evenly coated.
- Use a spoon or a small cookie scoop to drop rounded spoonfuls onto the prepared wax paper. Leave space between clusters — they don’t spread much.
- Let the cookies cool at room temperature until set, about 20–30 minutes. You can speed it up by placing them in the refrigerator for 10–15 minutes.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Toast the pecans for extra flavor.