No Bake Coconut Praline Cookies are a quick and indulgent treat that combines the rich, buttery flavor of pralines with the chewy sweetness of shredded coconut.
These cookies come together in minutes with no oven required, making them perfect for when you need a dessert in a pinch. Whether you’re hosting a gathering or just craving something sweet, these cookies are sure to delight!
Kitchen Equipment Needed
- Medium saucepan
- Wooden spoon or spatula
- Baking sheet
- Parchment paper or silicone mat
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup packed brown sugar
- ½ cup unsalted butter
- ½ cup evaporated milk
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 2 cups quick oats
Directions
- Prepare the Baking Sheet:
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Cook the Sugar Mixture:
- In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, and evaporated milk. Bring the mixture to a boil, stirring constantly, and let it cook for 2-3 minutes.
- Add Flavor:
- Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and quick oats until well combined.
- Form the Cookies:
- Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired.
- Set the Cookies:
- Allow the cookies to cool and set at room temperature for about 30 minutes, or place them in the refrigerator for faster setting.
- Serve:
- Once firm, enjoy immediately or store for later!
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Nutrition (per cookie, approx. 20 cookies)
Calories: ~150
Protein: 2g
Carbohydrates: 21g
Fat: 7g
Fiber: 1g
Sodium: 40mg
Expert Tips
- Use unsweetened shredded coconut if you prefer a less sweet cookie.
- Work quickly when spooning the mixture onto the baking sheet, as it sets fast.
- For extra flavor, add a pinch of salt or a handful of chopped pecans.
FAQs
Can I use old-fashioned oats?
Yes, but the texture will be chewier compared to quick oats.
What if my cookies don’t set?
Ensure you boiled the sugar mixture long enough; it should be thick and bubbling before removing it from heat.
Can I make these dairy-free?
Substitute the butter with coconut oil and use a dairy-free evaporated milk alternative.
Storing & Reheating
Storing: Store cookies in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Freezing: Freeze cookies in a single layer in a freezer-safe container for up to 3 months.
Substitutions & Variations
- Add ¼ cup cocoa powder for a chocolatey twist.
- Swap shredded coconut with chopped nuts or dried fruit for a different flavor.
- Drizzle with melted chocolate for an extra indulgent touch.
No Bake Coconut Praline Cookies
Ingredients
Equipment
Method
- **Prepare the Baking Sheet:**
- - Line a baking sheet with parchment paper or a silicone mat. Set aside.
- **Cook the Sugar Mixture:**
- - In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, and evaporated milk. Bring the mixture to a boil, stirring constantly, and let it cook for 2-3 minutes.
- **Add Flavor:**
- - Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and quick oats until well combined.
- **Form the Cookies:**
- - Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired.
- **Set the Cookies:**
- - Allow the cookies to cool and set at room temperature for about 30 minutes, or place them in the refrigerator for faster setting.
- **Serve:**
- - Once firm, enjoy immediately or store for later!
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