No-Bake Coconut Pecan Praline Cookies
Ingredients:
1 ½ cups shredded coconut
1 cup pecans, chopped
½ cup unsalted butter
1 cup brown sugar, packed
½ cup sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon ground cinnamon (optional)
2 cups quick oats
Directions:
In a dry skillet over medium heat, toast the shredded coconut and chopped pecans for 2-3 minutes until fragrant. Set aside.
In a medium saucepan over medium heat, melt the butter, then add brown sugar and sweetened condensed milk. Stir continuously until the mixture comes to a gentle boil.
Reduce heat and let simmer for 3-4 minutes, stirring frequently, until the mixture thickens slightly.
Remove from heat and stir in vanilla extract, salt, and cinnamon (if using).
Add the toasted coconut, pecans, and quick oats, mixing well until everything is evenly coated.
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto parchment paper or a silicone baking mat.
Let the cookies sit at room temperature for about 30 minutes, or until they are fully set.
Enjoy immediately or store in an airtight container for up to a week.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Setting Time: 30 minutes | Total Time: 45 minutes
Kcal: 210 kcal | Servings: 18 cookies
Tips:
For a firmer texture, refrigerate the cookies for 15 minutes after shaping.
Add a drizzle of melted chocolate for an extra indulgent touch.
