Description

These No-Bake Coconut Praline Cookies are a quick and easy treat combining sweet shredded coconut, oats, and a rich praline-like buttery sugar base, perfect for those who want delicious cookies without using the oven. They come together effortlessly on the stovetop and set quickly at room temperature or in the fridge, making them ideal for fast snack fixes or gatherings.

Ingredients

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Coconut Praline 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

Dry Ingredients

2 cups sweetened shredded coconut
1 cup quick oats

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Instructions

Melt Butter and Sugars: In a medium saucepan, melt the unsalted butter over medium heat to create the base for the praline mixture.
Combine and Boil: Stir in the packed light brown sugar, granulated sugar, heavy cream, and salt. Bring the mixture to a gentle boil while stirring frequently to prevent burning, then let it boil for 1 minute to thicken slightly.
Add Flavoring: Remove the saucepan from heat and immediately stir in the vanilla extract to enhance the flavor profile.
Mix Dry Ingredients: Add the shredded coconut and quick oats to the praline base, stirring well until all ingredients are thoroughly combined to form a sticky cookie mixture.
Shape Cookies: Use a spoon or cookie scoop to drop the mixture onto a parchment-lined baking sheet, shaping each drop into cookie forms.
Set Cookies: Allow the cookies to cool and set at room temperature for 20-30 minutes. For quicker setting, refrigerate for 15 minutes until firm.
Serve or Store: Once set, enjoy the cookies immediately or store them in an airtight container for later consumption.

Notes

For a firmer cookie, refrigerate the cookies after shaping for at least 15 minutes.
Use quick oats for the best texture; old-fashioned rolled oats may make the cookies chewier.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
This recipe can be easily doubled for larger batches.
To make it dairy-free, substitute the butter and heavy cream with coconut oil and coconut cream respectively.