Name: No-Bake Coconut Praline Cookies Recipe
Ingredients: 2 1/2 cups Sugar: Granulated sugar is the foundation of the praline flavor, providing sweetness and contributing to the caramel-like base when cooked with butter and milk. The sugar caramelizes slightly during the boiling process, creating that signature praline richness. Using granulated sugar is key for achieving the right texture; other types of sugar may not melt and caramelize in the same way, potentially altering the cookie’s consistency.; 1/2 cup Unsalted Butter: Butter is essential for richness, flavor, and texture. Unsalted butter is preferred in baking and candy-making recipes as it allows you to control the overall salt content. The fat in the butter contributes to the chewy texture of the cookies and helps to bind the ingredients together. It also adds a luxurious mouthfeel and enhances the overall flavor profile. Using unsalted butter prevents the cookies from becoming overly salty, ensuring a balanced sweet and savory flavor.; 1/2 cup Whole Milk: Whole milk provides the liquid component necessary to dissolve the sugar and create the creamy base for the cookies. The fat content in whole milk contributes to the richness and chewiness of the final product. While you could potentially substitute with lower-fat milk, whole milk is recommended for the best flavor and texture. The milk also helps to create a smooth and cohesive mixture when combined with the sugar and butter during the boiling process.; 1 tsp Vanilla Extract: Vanilla extract is a flavor enhancer that elevates the sweetness and adds a warm, aromatic note to the cookies. Pure vanilla extract is recommended for the best flavor, but imitation vanilla extract can also be used if that’s what you have on hand. Vanilla extract complements the caramel notes from the sugar and the tropical flavor of the coconut, creating a well-rounded and delicious cookie. Don’t underestimate the power of vanilla; even a small amount can significantly enhance the overall taste.; 2 1/2 cups Shredded Sweetened Coconut: Sweetened shredded coconut is the star ingredient that brings a tropical twist and chewy texture to these praline cookies. The sweetness of the coconut complements the praline base perfectly, and its shredded texture adds a delightful chewiness that contrasts nicely with the oats. Using sweetened coconut is important as it adds to the overall sweetness of the cookies and provides the characteristic coconut flavor. Make sure to use finely shredded coconut for the best texture and distribution throughout the cookies.; 2 cups Quick Oats: Quick oats provide structure, chewiness, and a subtle nutty flavor to the no-bake cookies. They absorb the liquid mixture and help to bind the ingredients together, creating a firm yet chewy cookie texture. Quick oats are preferred over rolled oats or steel-cut oats because they cook and soften quickly in the hot mixture, ensuring the cookies hold their shape and have the desired texture. The oats also add a bit of healthy fiber to these otherwise indulgent treats.; Pinch of Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the overall flavor profile. Salt doesn’t make the cookies salty; instead, it counteracts the sweetness and brings out the other flavors, making them more pronounced and delicious. It’s a fundamental element in baking and candy-making, even in sweet recipes.; Optional: 1/2 cup Chopped Pecans or Almonds: Nuts add a delightful crunch, nutty flavor, and textural contrast to the cookies. Pecans and almonds are classic choices for praline recipes, but walnuts or even toasted hazelnuts could also be used. Chopping the nuts ensures they are evenly distributed throughout the cookies and provide a pleasant bite in every spoonful. If you are allergic to nuts or prefer nut-free cookies, you can easily omit them without significantly altering the base recipe. However, they do add an extra layer of flavor and texture that many find enhances the overall cookie experience. Toasting the nuts before chopping can further intensify their flavor and crunch.

Ingredients

Scale

2 1/2 cups Sugar: Granulated sugar is the foundation of the praline flavor, providing sweetness and contributing to the caramel-like base when cooked with butter and milk. The sugar caramelizes slightly during the boiling process, creating that signature praline richness. Using granulated sugar is key for achieving the right texture; other types of sugar may not melt and caramelize in the same way, potentially altering the cookie’s consistency.

1/2 cup Unsalted Butter: Butter is essential for richness, flavor, and texture. Unsalted butter is preferred in baking and candy-making recipes as it allows you to control the overall salt content. The fat in the butter contributes to the chewy texture of the cookies and helps to bind the ingredients together. It also adds a luxurious mouthfeel and enhances the overall flavor profile. Using unsalted butter prevents the cookies from becoming overly salty, ensuring a balanced sweet and savory flavor.

1/2 cup Whole Milk: Whole milk provides the liquid component necessary to dissolve the sugar and create the creamy base for the cookies. The fat content in whole milk contributes to the richness and chewiness of the final product. While you could potentially substitute with lower-fat milk, whole milk is recommended for the best flavor and texture. The milk also helps to create a smooth and cohesive mixture when combined with the sugar and butter during the boiling process.

1 tsp Vanilla Extract: Vanilla extract is a flavor enhancer that elevates the sweetness and adds a warm, aromatic note to the cookies. Pure vanilla extract is recommended for the best flavor, but imitation vanilla extract can also be used if that’s what you have on hand. Vanilla extract complements the caramel notes from the sugar and the tropical flavor of the coconut, creating a well-rounded and delicious cookie. Don’t underestimate the power of vanilla; even a small amount can significantly enhance the overall taste.

2 1/2 cups Shredded Sweetened Coconut: Sweetened shredded coconut is the star ingredient that brings a tropical twist and chewy texture to these praline cookies. The sweetness of the coconut complements the praline base perfectly, and its shredded texture adds a delightful chewiness that contrasts nicely with the oats. Using sweetened coconut is important as it adds to the overall sweetness of the cookies and provides the characteristic coconut flavor. Make sure to use finely shredded coconut for the best texture and distribution throughout the cookies.

2 cups Quick Oats: Quick oats provide structure, chewiness, and a subtle nutty flavor to the no-bake cookies. They absorb the liquid mixture and help to bind the ingredients together, creating a firm yet chewy cookie texture. Quick oats are preferred over rolled oats or steel-cut oats because they cook and soften quickly in the hot mixture, ensuring the cookies hold their shape and have the desired texture. The oats also add a bit of healthy fiber to these otherwise indulgent treats.

Pinch of Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the overall flavor profile. Salt doesn’t make the cookies salty; instead, it counteracts the sweetness and brings out the other flavors, making them more pronounced and delicious. It’s a fundamental element in baking and candy-making, even in sweet recipes.

Optional: 1/2 cup Chopped Pecans or Almonds: Nuts add a delightful crunch, nutty flavor, and textural contrast to the cookies. Pecans and almonds are classic choices for praline recipes, but walnuts or even toasted hazelnuts could also be used. Chopping the nuts ensures they are evenly distributed throughout the cookies and provide a pleasant bite in every spoonful. If you are allergic to nuts or prefer nut-free cookies, you can easily omit them without significantly altering the base recipe. However, they do add an extra layer of flavor and texture that many find enhances the overall cookie experience. Toasting the nuts before chopping can further intensify their flavor and crunch.

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Instructions

Prepare Your Baking Sheet: Start by lining a baking sheet with parchment paper. This is a crucial step for no-bake cookies as it prevents them from sticking to the sheet and makes for easy removal once they are set. Parchment paper is ideal because it is non-stick and heat-resistant. Alternatively, you could use wax paper, but parchment paper is generally preferred for its superior non-stick properties. Ensure the parchment paper covers the entire baking sheet to provide ample space for dropping the cookie mixture. Setting this up beforehand streamlines the process once the hot mixture is ready.

Combine Sugar, Butter, and Milk: In a medium-sized saucepan, combine the sugar, unsalted butter, and whole milk. Use a saucepan that is large enough to accommodate all the ingredients and allow for stirring without spillage. Place the saucepan over medium heat on your stovetop. It’s important to use medium heat to prevent scorching the sugar and butter mixture.

Heat and Boil the Mixture: Stir the sugar, butter, and milk mixture frequently with a spoon or spatula as it heats. Continuous stirring is important to ensure the sugar dissolves properly and the butter melts evenly into the milk. Continue stirring until the mixture comes to a full rolling boil. A rolling boil is when the mixture bubbles vigorously and continues to bubble even when stirred.

Boil for Exactly 2 Minutes (Stirring Constantly): Once the mixture reaches a rolling boil, set a timer for exactly 2 minutes and continue to boil, stirring constantly. This is a critical step for achieving the right consistency. Boiling for precisely 2 minutes allows the sugar to caramelize slightly and the mixture to thicken to the perfect stage for no-bake cookies. Stirring constantly during this boiling process is crucial to prevent the sugar from burning or sticking to the bottom of the pan. If the mixture boils for too long, the cookies may become too hard; if it doesn’t boil long enough, they may be too soft and not set properly. Accuracy is key here!

Remove from Heat and Stir in Vanilla and Salt: Immediately remove the saucepan from the heat as soon as the 2 minutes of boiling are up. Be careful when handling the hot pan. Stir in the vanilla extract and the pinch of salt. The vanilla extract adds a warm, aromatic flavor, and the salt balances the sweetness. Stir until these ingredients are fully incorporated into the hot mixture.

Add Coconut, Oats, and Optional Nuts: Now, add the shredded sweetened coconut, quick oats, and the optional chopped pecans or almonds (if using) to the saucepan. Pour all these ingredients into the hot mixture at once.

Stir Until Well Coated: Stir vigorously and thoroughly until all the coconut, oats, and nuts are completely coated with the hot sugar mixture. Ensure there are no dry pockets of oats or coconut and that everything is evenly distributed. This step is important for ensuring that each cookie has a consistent texture and flavor. The hot mixture will soften the oats and coconut and bind them together as it cools.

Drop Spoonfuls onto Baking Sheet: Using a spoon or a cookie scoop, drop rounded spoonfuls of the mixture onto the prepared parchment-lined baking sheet. Aim for roughly equal-sized cookies for even cooling and serving. Leave a little space between each cookie to prevent them from sticking together as they cool and firm up.

Let Cool Until Firm: Allow the cookies to cool and set at room temperature until they are firm. This usually takes about 30-45 minutes, depending on the room temperature and humidity. You can speed up the setting process by placing the baking sheet in the refrigerator for about 15-20 minutes. The cookies will firm up as the sugar mixture cools and solidifies, binding the oats and coconut together.

Enjoy or Store: Once the cookies are firm, they are ready to enjoy! You can eat them immediately or store them in an airtight container at room temperature. They will keep well for several days, making them a great make-ahead treat. The cookies are best enjoyed within a week for optimal freshness and texture.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Sugar: 25-30g
Sodium: 50-75mg
Fat: 10-15g
Saturated Fat: 7-10g
Unsaturated Fat: 3-5g
Carbohydrates: 30-35g
Fiber: 1-2g
Protein: 1-2g
Cholesterol: 20-30mg