Ingredients
Scale
- 1.5 cups Shredded Coconut
- 1 cup Pecans, chopped
- 0.5 cup Unsalted Butter
- 1 cup Brown Sugar, packed
- 0.5 cup Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground Cinnamon (optional)
- 2 cups Quick Oats
Instructions
- Line a large baking sheet with parchment paper or silicone mat.
- In a medium saucepan over medium heat, melt the butter, then add brown sugar and sweetened condensed milk. Stir until bubbling (about 3 minutes).
- Remove from heat and mix in vanilla extract, salt, and ground cinnamon (if using).
- Fold in shredded coconut and chopped pecans until evenly mixed.
- Stir in quick oats until well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet; flatten slightly if desired.
- Let cool at room temperature for at least 20 minutes or refrigerate for quicker setting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 135
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: For added flavor, consider incorporating chocolate chips or dried fruits. Ensure precise measurements for best results. Allow the cookies to cool completely for ideal texture before enjoying.