Description
These Easy No Bake Pecan Coconut Praline Cookies combine the crunch of pecans and oats with the sweet chewiness of shredded coconut, all bound together in a buttery praline mixture. Quick to prepare and requiring no oven time, these cookies are perfect for a hassle-free sweet treat.
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
- Mix Dry Ingredients: In a large mixing bowl, combine the chopped pecans, shredded coconut, quick oats, and brown sugar, ensuring they are evenly blended.
- Melt Butter and Heat Milk: In a saucepan over medium heat, melt the butter and then stir in the milk. Continue heating until the mixture reaches a rolling boil.
- Add Vanilla Extract: Once the mixture is boiling, remove the saucepan from heat and stir in the vanilla extract to infuse the flavor.
- Combine Mixtures: Pour the hot butter and milk mixture over the bowl of dry ingredients. Stir thoroughly until the dry ingredients are evenly coated and the mixture is well combined.
- Form Cookies: Using a cookie scoop or spoon, portion the mixture onto a baking sheet lined with parchment paper or a non-stick surface, shaping the cookies as desired.
- Cool and Set: Allow the cookies to rest and set at room temperature for about 15 minutes until firm enough to handle and serve.
Notes
- Use quick oats for best texture as they absorb the liquid better than rolled oats.
- For a dairy-free version, substitute butter and milk with plant-based alternatives like coconut oil and almond milk.
- Store cookies in an airtight container at room temperature for up to one week.
- Adding a pinch of salt can enhance the sweetness if desired.
