Description
Delightfully sweet and crunchy, these No Bake Pecan Coconut Praline Cookies combine the rich flavors of toasted pecans, shredded coconut, and quick oats bound together in a luscious brown sugar and butter syrup. Ready in just 30 minutes without the need for an oven, these cookies are perfect for a quick treat or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 1 cup pecans, chopped
- 1 cup shredded coconut
- 1 cup quick oats
- 1 cup brown sugar
Wet Ingredients
- 1/2 cup butter
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the chopped pecans, shredded coconut, quick oats, and brown sugar until well combined.
- Melt Butter and Heat Milk: Place a saucepan over medium heat, melt the butter, then add the milk and continue heating until the mixture reaches a rolling boil.
- Add Vanilla Extract: Remove the saucepan from heat and immediately stir in the vanilla extract to infuse flavor.
- Mix Wet and Dry Ingredients: Pour the hot butter and milk mixture over the dry ingredients and stir vigorously to coat everything evenly.
- Form Cookies: Use a cookie scoop or spoon to portion the mixture onto a baking sheet lined with parchment paper or a silicone mat.
- Set Cookies: Allow the cookies to cool and firm up for about 15 minutes until they have set completely and are ready to serve.
Notes
- For extra crunch, lightly toast the pecans and shredded coconut before mixing.
- If you prefer a sweeter cookie, you can add a drizzle of honey or maple syrup.
- Stored in an airtight container, these cookies keep well for up to a week at room temperature.
- Use quick oats for best texture; rolled oats can also be used but may alter the chewiness.
- To make these cookies vegan, substitute butter with coconut oil and use a plant-based milk.
