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Hi Bold Bakers!
Hi Bold Bakers,
My recipe for 3 Ingredient Coconut Cookies is a double hit of coconut, made of just shredded coconut, a little sugar and coconut milk.
Coconut is one of my all time favorite things to bake with. Rich and creamy, while still being light and nutty, what’s not to love? Since you Bold Bakers love coconut just as much as I do, I know that you will enjoy a recipe that make this ingredient the star.
What do 3 Ingredient Coconut Cookies taste like?
While my recipe for 3 Ingredient Coconut Cookies is as easy as 1,2,3 the flavor is complex, nutty and sweet. Similar to a macaroon, but with a little more crunch, these cookies are nothing short of addictive!
What’s the difference between 3 Ingredient Coconut Cookies and a macaroon?
The best thing about this recipe is how truly foolproof it is. While macaroons require you to beat egg whites then add them to the other ingredients, these 3 Ingredient Coconut Cookies are super simple, mixed in a large bowl. All you have to do is scoop them and bake. While baking these coconut cookies get crisp around the edges, but stay soft and sticky in the middle.
Are 3 Ingredient Coconut Cookies good for you?
My 3 Ingredient Coconut Cookies are vegan, flourless, egg-free and have no added oils making them pretty much magic! The coconut is loaded with healthy fats and extra fiber that keep you feeling full and satisfied.
How to store 3 Ingredient Coconut Cookies?
These coconut cookies can be covered and stored in an airtight container in the fridge for 3-4 days. These also freeze really well. To enjoy from frozen just thaw at room temperature. They will retain their macaroon like chew!
For more 3 ingredient cookie recipes, check out my 3 Ingredient Shortbread Cookies and 3 Ingredient Chocolate Banana Cookies! Enjoy!
Try These Recipes!
Watch The Recipe Video!
3 Ingredient Coconut Cookies (Vegan)
Ingredients
- 2 cups (6oz/180g) shredded coconut
- 2 tablespoons granulated sugar
- 1/4 cup (2floz/60ml) coconut milk
Instructions
- Preheat your oven to 350F (180oC) and line a baking tray with parchment paper.
- In a large bowl combine the *shredded coconut, sugar and coconut milk.
- Using a spatula mix until the shredded coconut is fully coated and the mixture comes together into a sticky wet batter.
- Using a tablespoon scoop the coconut mixture into your hands and form into a ball. Place the coconut balls onto your baking tray about 1 inch apart. Gently press each cookie down to form a small round as they do not spread when baking.
- Bake the coconut cookies for 15-18 minutes or until golden brown around the edges.
- Allow to cool on they baking tray for about 10 minutes before carefully transferring to a cooling rack.
- Once cool you can store these cookies in an airtight container in the fridge for 3-4 days.
- * Shredded coconut varies. For best results use finely shredded/desiccated coconut.
Recipe Notes
I wasn’t expecting these results. It wasn’t really a cookie, it was basically just cooked coconut that was sweet and fell apart when being picked up. It did taste good though.
For everyone saying that their cookies fell apart, don’t worry because that’s what happened with mine when I made these for the first time, even though I did follow the exact recipe (sugar, sweetened shredded coconut, and coconut milk high-fat). I had noticed something was strange when I rolled them into balls and they kept falling apart, but I ignored it and managed to clump them together and bake for 18 minutes. By the end, the tops and some sides were almost burnt but when I tasted it, the texture was completely off– not at all crunchy and rather crumbly.… Read more »
I added coconut flour to hold it together, and it turned out good! It held together well, and i dipped the bottom of it in dark chocolate
These cookies did not turn as expected. They were just like toasted coconut.
The taste was nice but, as other commenters, I had to use much more coconut milk than the recipe called for to achieve similar texture to the batter in the video. Once the cookies were baked they very easily fell apart.
I wonder if it would be possible to use something else for extra binding… honey instead of sugar? But that might burn too quickly. Maybe some coconut oil? Flax egg?
Thank you anyway, as we have enjoyed many recipes and tutorials off of your site, Gemma.
Sadly, my batter was NOT a batter, just damp coconut. After baking, just a pile of wam coconut.
I made these and the mixture looked quite dry- but i stuck to the measurements as recommended I added lemon zest and a little vanilla extract and they turned out amazing! Very happy with these/1
I substituted normal milk for coconut milk because I didn’t have any. When I added in the 1/4 cup of milk, it was not sticky at all despite lots of mixing. So I added in more milk. I made 2 batches – one I cooked for 15 mins on 180C fan forced oven. They fell apart and were like toasted coconut. The other batch I cooked for 25 mins and it started to go brown like the video and held together much better. But still very crumbly. I think these would be nicer with something to bind the ingredients together… Read more »
Sadly my biscuits were too crumbly and fell apart so not sure where I went wrong. Followed the recipe 100%
This recipe is definitely not fool-proof. Does not resemble a coconut cookie in the least