Why You’ll Love This Recipe
- No-Bake Simplicity : Ready in under 30 minutes with no baking required—perfect for hot days or busy schedules.
- Chewy & Crunchy Texture : The combination of sticky sweetness, toasted pecans, and shredded coconut creates a delightful contrast.
- Tropical Twist : Coconut adds a light, tropical flavor that pairs beautifully with the nuttiness of pecans.
- Customizable : Add chocolate drizzle, sprinkles, or spices like cinnamon for extra flair.
- Crowd-Pleasing : A sweet, portable treat ideal for parties, potlucks, or gifting.
Ingredients You’ll Need
Makes 20–24 cookies
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk (whole or 2% works best)
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans , toasted
- Optional : Chocolate chips or drizzle for garnish
Step-by-Step Instructions
Step 1: Toast the Pecans
- In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Cookie Base
- In a medium saucepan, combine the sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Let it boil for 1–2 minutes , stirring occasionally, until slightly thickened. Remove from heat.
Step 3: Add Flavor and Mix-Ins
- Stir in the vanilla extract, shredded coconut, and toasted pecans. Mix until everything is well combined and evenly coated.
Step 4: Shape the Cookies
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet or plate. Use the back of a spoon or your fingers to shape them into small mounds.