Ingredients
• 1 cup granulated sugar
• ½ cup milk (dairy or plant-based)
• ½ cup (1 stick) unsalted butter
• ¼ cup light corn syrup (or honey)
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups quick-cooking oats (gluten-free if needed)
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup chopped pecans (toasted for extra flavor)
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- In a medium saucepan over medium heat, combine sugar, milk, butter, and corn syrup. Bring to a rolling boil and cook exactly 1 minute, stirring constantly.
- Remove from heat. Stir in vanilla and salt.
- Quickly mix in oats, coconut, and chopped pecans until fully combined.
- Drop by tablespoonfuls onto the prepared sheet (work fast before mixture sets).
- Let cool 15–20 minutes until firm and set.
✨ These are soft, chewy, and full of rich praline flavor—perfect for holiday trays, school snacks, or sweet gifts!
💡 Make ahead: Store in an airtight container at room temp for up to 2 weeks.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 5 mins , Total Time : 35 mins , Servings : 18 cookies , Calories : 140 , Net Carbs: 17g , Fats: 8g , Protein: 2g