Quick No-Bake Coconut Pecan Cookies
Quick No-Bake Coconut Pecan Cookies are the perfect treat for those who crave something sweet without the hassle of baking. With a delightful combination of rich coconut and crunchy pecans, these cookies offer a satisfying texture that melts in your mouth.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup Shredded Coconut Use unsweetened for a more authentic taste.
- 1 cup Chopped Pecans Toasting enhances flavor.
- 1 cup Rolled Oats Adds texture and fiber.
Wet Ingredients
- 1/2 cup Peanut Butter Creamy peanut butter works best.
- 1/3 cup Honey or Maple Syrup Acts as a natural sweetener.
- 1 pinch Salt Balances sweetness.
Instructions
- Gather all your ingredients and prepare your workspace with a mixing bowl, measuring cups, and a baking sheet lined with parchment paper.
- In a large mixing bowl, combine shredded coconut, chopped pecans, and rolled oats. Stir until evenly mixed.
- In a separate bowl, microwave peanut butter and honey or maple syrup together for 20-30 seconds to soften.
- Stir the peanut butter and honey or maple syrup until smooth and creamy.
- Add a pinch of salt to the peanut butter mixture and stir well.
- Pour the peanut butter mixture over the dry ingredients and fold until fully combined.
- Scoop out a tablespoon of the mixture, roll it into a ball, and flatten it slightly to form a cookie shape. Place on the prepared baking sheet.
- Repeat until all mixture is shaped into cookies, leaving space between each cookie.
- Refrigerate the baking sheet for at least 30 minutes to set the cookies.
- After chilling, the cookies should be firm and ready to serve or store in an airtight container.
Notes
Store uneaten cookies in an airtight container in the refrigerator for up to a week. You can also freeze them for up to three months.