Description
These No-Bake Coconut Praline Cookies are a quick and easy treat that combines the rich flavors of butter, brown sugar, and vanilla with the chewy texture of shredded coconut and oats. Ready in just 30 minutes, they’re perfect for when you want a sweet, satisfying dessert without turning on the oven.
Ingredients
Scale
Cookie Mixture
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup quick oats
Instructions
- Melt Butter: In a medium saucepan, melt the butter over medium heat until fully liquefied.
- Add Sugars and Cream: Stir in the light brown sugar, granulated sugar, heavy cream, and salt. Bring the mixture to a gentle boil while stirring frequently to prevent burning. Let it boil for 1 minute to thicken and combine flavors.
- Remove from Heat and Add Vanilla: Take the saucepan off the heat and stir in the vanilla extract thoroughly to infuse flavor.
- Mix in Dry Ingredients: Add the sweetened shredded coconut and quick oats to the saucepan. Stir well until all ingredients are fully combined and the mixture becomes sticky.
- Form Cookies: Using a spoon or cookie scoop, drop dollops of the mixture onto a baking sheet lined with parchment paper, shaping them into cookie forms.
- Cool to Set: Allow the cookies to cool at room temperature for 20-30 minutes until firm. To speed up the process, refrigerate them for about 15 minutes.
- Serve or Store: Once set, enjoy the cookies immediately or store them in an airtight container for later consumption.
Notes
- Using quick oats helps bind the cookies quickly, but rolled oats can substitute for a chewier texture.
- Ensure the mixture boils gently to prevent burning and achieve a proper consistency.
- For firmer cookies, refrigerate after shaping; they become softer at room temperature over time.
- Store cookies in an airtight container in a cool place for up to one week.
- This recipe is not gluten-free due to the oats unless certified gluten-free oats are used.
