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
- Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar and sweetened condensed milk. Stir continuously until the mixture begins to bubble—about 3 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract, salt, and ground cinnamon (if using).
- Quickly fold in the shredded coconut and chopped pecans, mixing until evenly distributed.
- Add the quick oats and stir until the mixture is thick and everything is well coated.
- Working quickly, drop heaping spoonfuls (about 2 tablespoons each) of the mixture onto the prepared baking sheet. Flatten or shape slightly.
- Allow the cookies to cool at room temperature for at least 20 minutes, or refrigerate for faster setting. Once firm, enjoy immediately or store in an airtight container.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for about a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern