Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat and set aside.

Make the Praline Mixture: In a medium saucepan over medium heat, melt the butter, granulated sugar, brown sugar, and heavy cream together. Stir frequently until the mixture comes to a boil. Once boiling, cook for 3 minutes, stirring constantly to prevent burning.

Add the Coconut and Oats: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and quick oats until well combined. The mixture should be thick and sticky.

Shape the Cookies: Using a spoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, forming cookie shapes. Work quickly, as the mixture will begin to set as it cools.

Cool the Cookies: Let the cookies sit at room temperature for at least 30 minutes, or until they are firm and set.

Serve: Once the cookies have hardened, enjoy immediately or store them in an airtight container for later!