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No-Bake Coconut Pecan Cookies

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Some desserts are indulgent, some are effortless, and a few rare gems are both. These No-Bake Coconut Pecan Cookies fall into that sweet spot. They’re chewy, nutty, and bursting with the tropical richness of coconut and the buttery crunch of pecans. And the best part? You don’t even have to turn on the oven.

I first made these on a sweltering summer afternoon, searching for a quick dessert that didn’t require heating up the kitchen. One bite, and they became a family favorite. Whether you’re short on time, avoiding the oven, or just craving a sweet treat, these cookies deliver every time.

Let’s whip up a batch of these no-bake wonders and add a touch of tropical bliss to your day!

These No-Bake Coconut Pecan Cookies are a delicious combination of toasted pecans, sweet coconut, and a creamy, buttery base. Made on the stovetop in just minutes, they’re perfect for satisfying your sweet tooth without turning on the oven. Whether for a quick snack or an elegant dessert, these cookies are easy, versatile, and always a hit.

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Exciting Story

The first time I served these cookies, it was during a beach picnic. I packed them in a tin, and they became the highlight of the day. Everyone loved the chewy texture, the nutty crunch, and the tropical sweetness. By the end of the afternoon, they were gone, and I’d handed out the recipe more times than I could count. These cookies are pure magic in every bite.

Why These No-Bake Coconut Pecan Cookies

What Makes It Special

  • Quick and Easy: Ready in under 30 minutes with no baking required.
  • Chewy and Crunchy: A perfect balance of textures in every bite.
  • Customizable: Easily adapted with your favorite mix-ins.
  • Crowd-Pleaser: Loved by kids and adults alike.

What You Need for No-Bake Coconut Pecan Cookies

Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup whole milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups quick oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans (toasted for extra flavor)

How to Make No-Bake Coconut Pecan Cookies

  1. Prepare the Ingredients: Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Cook the Mixture: In a medium saucepan, combine the butter, granulated sugar, brown sugar, milk, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil. Let it boil for 1 minute, then remove from heat.
  3. Mix the Base: Stir in the vanilla extract, quick oats, shredded coconut, and chopped pecans. Mix until everything is evenly coated.
  4. Form the Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly with the back of the spoon if desired.
  5. Cool and Set: Let the cookies cool at room temperature for 20-30 minutes, or until firm. For faster setting, refrigerate for 10-15 minutes.
  6. Serve: Enjoy these cookies immediately or store them in an airtight container for up to 1 week.

Tips for No-Bake Coconut Pecan Cookies

  • Use freshly toasted pecans for maximum flavor.
  • If the mixture sets too quickly while scooping, warm it slightly to make it pliable again.
  • Adjust the sweetness by using unsweetened coconut or reducing the sugar slightly.

Substitutions and Variations

  • Swap pecans for walnuts, almonds, or your favorite nuts.
  • Add 1/4 cup mini chocolate chips or dried cranberries for extra flavor.
  • Use almond milk or coconut milk for a dairy-free version.
  • Replace quick oats with old-fashioned oats for a heartier texture.

Make a Healthier Version

  • Use coconut sugar or a natural sweetener in place of granulated sugar.
  • Substitute unsweetened coconut for a lower-sugar option.
  • Add 1 tablespoon of chia seeds or ground flaxseed for a nutrient boost.

Closing for No-Bake Coconut Pecan Cookies

And there you have it! These No-Bake Coconut Pecan Cookies are the perfect treat for any occasion. They’re quick, versatile, and absolutely delicious. Whether you’re sharing with friends or keeping them all to yourself, these cookies are bound to become a new favorite. Don’t forget to share your creations and check out our other easy dessert recipes. Happy no-baking!

 

Frequently Asked Questions for No-Bake Coconut Pecan Cookies

  1. Can I make these cookies ahead of time? Yes! They store well in an airtight container for up to a week.
  2. What if I don’t have quick oats? Old-fashioned oats work, but the texture will be slightly chewier.
  3. Can I freeze these cookies? Absolutely! Freeze them in a single layer, then transfer to a freezer bag. Thaw at room temperature before serving.
  4. What if my cookies don’t set? Ensure the mixture boils for a full minute. If still soft, refrigerate them to help firm up.
  5. Can I use unsweetened coconut? Yes, but you may want to increase the sugar slightly for balance.
  6. What’s the best way to toast pecans? Spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant.
  7. Can I make this dairy-free? Yes, substitute the butter with coconut oil or a dairy-free margarine.
  8. Can I add other mix-ins? Definitely! Try adding white chocolate chips, chopped dried apricots, or shredded carrot for variety.
  9. What pairs well with these cookies? Serve with a glass of cold milk, hot coffee, or a scoop of vanilla ice cream.
  10. How do I prevent the mixture from hardening too quickly? Work quickly when scooping, or keep the pan warm over low heat while forming cookies.
  11. Are these gluten-free? Ensure your oats are certified gluten-free to make this recipe safe for gluten-sensitive eaters.
  12. Can I make smaller or larger cookies? Yes, adjust the size as desired but note that setting times may vary.
No-Bake Coconut Pecan Cookies
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No-Bake Coconut Pecan Cookies

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup 1/2 unsalted butter

  • 1/2 cup 1/2 granulated sugar

  • 1/2 cup 1/2 brown sugar

  • 1/4 cup 1/4 whole milk

  • 1/4 tsp 1/4 salt

  • 1 tsp 1 vanilla extract

  • 2 cups 2 quick oats

  • 1 cup 1 sweetened shredded coconut

  • 1/2 cup 1/2 chopped pecans (toasted for extra flavor)

Directions

  • Prepare the Ingredients: Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • Cook the Mixture: In a medium saucepan, combine the butter, granulated sugar, brown sugar, milk, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil. Let it boil for 1 minute, then remove from heat.
  • Mix the Base: Stir in the vanilla extract, quick oats, shredded coconut, and chopped pecans. Mix until everything is evenly coated.
  • Form the Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly with the back of the spoon if desired.
  • Cool and Set: Let the cookies cool at room temperature for 20-30 minutes, or until firm. For faster setting, refrigerate for 10-15 minutes.
  • Serve: Enjoy these cookies immediately or store them in an airtight container for up to 1 week.

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