Description
These No-Bake Coconut Praline Cookies are a quick and easy treat combining rich butter, sweet brown and granulated sugars, creamy heavy cream, toasted shredded coconut, and hearty oats. Ready in just 30 minutes without using the oven, these cookies offer a delightful chewy texture with a crunchy praline flavor—perfect for snack time or a simple dessert.
Ingredients
Scale
Base Ingredients
- 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
Instructions
- Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat, taking care to stir occasionally so it doesn’t burn.
- Add Sugars & Cream: Stir in the packed light brown sugar, granulated sugar, heavy cream, and salt. Bring the mixture to a gentle boil while stirring frequently to dissolve the sugars and combine all ingredients evenly.
- Boil Briefly: Allow the mixture to boil gently for 1 minute to achieve the right consistency and caramelization, continuing to stir constantly to prevent burning.
- Remove from Heat & Add Vanilla: Remove the saucepan from the heat source and immediately stir in the vanilla extract to preserve its flavor.
- Mix in Coconut and Oats: Add the sweetened shredded coconut and quick oats to the saucepan, stirring thoroughly until the mixture is well combined and evenly coated.
- Form Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper, shaping each into a cookie form.
- Set Cookies: Let the cookies cool at room temperature for 20-30 minutes until firm. To speed up the setting process, place them in the refrigerator for about 15 minutes.
- Serve or Store: Once firm, enjoy these chewy coconut praline cookies right away or store them in an airtight container for later consumption.
Notes
- For firmer cookies, refrigerate for 15 minutes as an alternative to room temperature cooling.
- Ensure to stir constantly while boiling the sugar mixture to prevent it from burning.
- Use quick oats for better binding and texture; old-fashioned oats may alter the chewiness.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
- Optionally, substitute sweetened shredded coconut with unsweetened for a less sweet cookie.
