1-Gathering and Prepping: First off, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze trust me, it’s a game-changer for busy parents or students. Get your ingredients ready in one spot; crushing those pretzels in a zip-top bag is a fun way to mix textures without making a mess.

2-Mixing and Shaping: Next, grab a large mixing bowl and toss in the shredded coconut, crushed pretzel twists, chopped peaches, rolled oats, and sweetened condensed milk. Stir it all up until it’s evenly combined that’s where the magic happens, blending those flavors into a doughy delight! Use a tablespoon to scoop mounds onto your baking sheet, spacing them about 2 inches apart, and give each one a light press to hold it together.

3-Baking and Cooling: If you’re adding peach jam, drop a teaspoon on top of each cookie now for an extra burst of sweetness. Pop them in the oven and bake for 12-15 minutes until the edges turn light golden brown keep an eye on them so they don’t overdo it. Once done, let them cool on the sheet for about 5 minutes; they’ll firm up as they sit, and you can add an extra pretzel piece on top for more crunch if you like. For dietary swaps, use vegan milk here to keep things plant-based, or gluten-free pretzels for those adjustments.