Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking as they cool.
Make the praline base:
In a medium saucepan, combine the granulated sugar, butter, milk, and a pinch of salt. Heat over medium heat, stirring constantly until the mixture comes to a boil.
Once boiling, allow it to simmer for about 2 minutes without stirring, until the mixture thickens slightly.
Add the coconut and pecans:
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, chopped pecans, and quick oats. Mix well until everything is evenly coated.
Form the cookies:
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten each scoop slightly to form cookie shapes.
Chill the cookies:
Place the baking sheet in the refrigerator and let the cookies chill for about 30 minutes, or until they firm up.
Serve:
Once the cookies are set, remove them from the refrigerator and serve. Enjoy these delightful, no-bake treats with a cup of coffee or as an after-dinner snack!
Serving and Storage Tips:
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