Description
No-Bake Coconut Pecan Praline Cookies: Whip up these easy sweet treats in minutes! No oven needed for your perfect Southern-inspired dessert.
Ingredients
Scale
- Praline Base:
- 2 cups granulated sugar
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- Cookie Mix-ins:
- 3 cups quick-cooking oats
- 1 cup shredded sweetened coconut
- 1 cup chopped pecan halves
- Flavor Boosters:
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep Your Mix-ins:: First things first, get your oats, shredded coconut, and chopped pecans ready in a large heat-proof bowl. Give them a quick stir so they’re all mixed up and waiting patiently. This is where I always make sure my pecans are chopped evenly, because no one wants a giant chunk in their cookie, right? It just makes the next steps so much smoother, honestly.
- Simmer the Praline Base:: In a medium saucepan, combine the granulated sugar, whole milk, and unsalted butter. Bring this mixture to a rolling boil over medium heat, stirring constantly so nothing sticks or burns to the bottom. I remember one time I got distracted by a squirrel outside, and oops, a little scorching happened! You want to boil it for exactly one minute, no more, no less, for that perfect consistency.
- Stir in Vanilla:: Once your minute of boiling is up, immediately remove the saucepan from the heat. Quickly stir in the vanilla extract. The aroma that fills your kitchen at this point is just heavenly, a warm, sweet cloud! Be careful here; the mixture is super hot, and a splash can be pretty nasty, trust me on that one.
- Combine Wet and Dry:: Now, pour that hot praline mixture over your waiting bowl of oats, coconut, and pecans. Stir quickly and thoroughly until all the dry ingredients are completely coated. This is where the magic happens, watching everything come together. Don’t worry if it looks a bit loose at first; it’ll tighten up as it cools, I promise.
- Scoop and Shape Your Praline Cookies:: Working quickly, drop spoonfuls of the mixture onto parchment paper-lined baking sheets. I use a small cookie scoop for even sizes, but two spoons work just fine too. If you wait too long, it gets too firm to scoop easily, which I’ve done more times than I’d like to admit! You can gently flatten them a little if you like a disc shape.
- Chill and Enjoy Your Praline Cookies:: Let your cookies cool completely at room temperature, then pop them into the fridge for at least 30 minutes to set up properly. This chill time is crucial for them to firm up and get that perfect praline chew. The finished cookies should be firm but still have a delightful give. Resist the urge to sneak one before they’re set – it’s worth the wait!