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Easy 3 ingredient Vegan cookies?? it's true!! and they are SO good.....

3 Ingredient Coconut Cookies (Vegan)

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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.

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! Besides the taste, the best thing about this recipe is how truly foolproof it is. To make these 3 Ingredient Coconut Cookies all you do is mix all 3 ingredients in a large bowl, scoop, and bake. While baking these coconut cookies get crisp around they edges, but stay soft and sticky in the middle.

My 3 Ingredient Coconut Cookies are vegan, flourless, egg free and have no added oils making them pretty much magic!

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For more 3 ingredient cookie recipes, check out my 3 Ingredient Shortbread Cookies and 3 Ingredient Chocolate Banana Cookies! Enjoy!

4.8 from 6 reviews
3 Ingredient Coconut Cookies (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 cups (6oz/180g) shredded coconut
  • 2 tablespoons granulated sugar
  • ¼ cup (2floz/60ml) coconut milk
Instructions
  1. Preheat your oven to 350F (180oC) and line a baking tray with parchment paper.
  2. In a large bowl combine the shredded coconut, sugar and coconut milk.
  3. Using a spatula mix until the shredded coconut coconut is fully coated and the mixture comes together into a sticky wet batter.
  4. 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.
  5. Bake the coconut cookies for 15-18 minutes or until golden brown around the edges.
  6. Allow to cool on they baking tray for about 10 minutes before carefully transferring to a cooling rack.
  7. Once cool you can store these cookies in an airtight container in the fridge for 3-4 days.
Nutrition Information
Serving size: 1 Calories: 56 Fat: 5 g Saturated fat: 4 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 4 g Sugar: 3 g Sodium: 4 mg Fiber: 1 g Protein: 0 Cholesterol: 0 mg

 

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Chippy
blackderby
Jay Jops
JessF
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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32 Comments

  1. Bibhusha Gautam on January 18, 2018 at 7:05 pm

    I Tried the exact rrecipe, with little more coconut milk. But nothing looked different until 15 minutes. I baked it for additional 15 minutes, only the flakes in top went brown , and that’s all. The taste was more like eating sweet warm shredded coconuts, not cookies. Wondering as what went wrong 🤔

    • Gemma Stafford on January 18, 2018 at 8:02 pm

      Hi,

      it sounds like maybe they needed more coconut milk. I’m realizing from others response that their coconut is absorbing liquid differently so I’m going to make a note that if the dough seems dry then add more coconut milk.

      Hope this helps.
      Gemma.

  2. Rita on January 17, 2018 at 4:30 pm

    Hi Gemma
    I love your recipes💜
    Do you think it will be ok to substitute the sugar with xylitol.
    Also do you have any yummy Banting biscuit recipes to share.

    • Gemma Stafford on January 17, 2018 at 9:06 pm

      Thanks so much, Rita.

      So full disclose I have no experience with xylitol so I’m sure sure where to direct you. If you can normally switch out it for sugar then I don’t see why not.

      Gemma.

  3. Leemarie on January 17, 2018 at 10:11 am

    Hi,I made these in work this week as we are trying out new vegan options now these tasted amazing but we’re very crumbly did I do something wrong? Tia

    • Gemma Stafford on January 17, 2018 at 8:55 pm

      Hi Tia,

      I might need to change the liquid in this recipe. Someone else mentioned that also. Maybe they just need a little more milk to make them stick together better :).

      Leave it with me
      Gemma.

  4. Ghassan on January 17, 2018 at 3:10 am

    Hi Gemma,

    If I didn’t find coconut milk but I have coconut milk powder , how I can use it in this recipe ?

    Ghassan

    • Gemma Stafford on January 17, 2018 at 3:26 am

      Hi there,
      I have never seen a coconut milk powder, but I presume you reconstitute it, make it into a liquid milk? In that case you can proceed as per the recipe.
      (https://www.biggerbolderbaking.com/3-ingredient-coconut-macaroons/) this recipe is a similar thing, but it uses evaporated milk to bind it. Perhaps this will be easier for you.
      Gemma 🙂

  5. Sheerin on January 16, 2018 at 10:38 pm

    Gemma ur baking tutorials make baking easy n fun..Much love❤

    • Gemma Stafford on January 17, 2018 at 2:07 am

      Thank you, that is very kind,
      Gemma 🙂

  6. Hj on January 16, 2018 at 5:42 pm

    My didn’t turn out well. I mixed them good and it looked like yours but they felt apart. Could you please tell me what brand of shredded coconut and coconut milk did you use? I would like to try them again since I love coconut and these are pretty healthy compare to others. I used organic Publix unsweetened coconut and organic coconut milk from can. Thanks Gemma!

    • Gemma Stafford on January 17, 2018 at 2:32 am

      Hi there,
      Are you using a desiccated/shredded dried coconut? This is what we use here.
      The coconut milk sounds just perfect too.
      You did not tell me what you used for sugar?
      There are three ingredients in this cookie, sugar is one, and it is this which holds these cookies together, as it caramelizes it becomes like the glue in this recipe.
      I hope this help you to figure it out,
      Gemma 🙂

  7. blackderby on January 16, 2018 at 12:31 am

    Husband made these; they didn’t come out pretty but they were so good. He made a ganache from chocolate chips and cream and put it on top. Tasted like a Mounds candy bar, but a lot fresher.

    Mae, I know what you mean about having to choose between dry and fresh coconut. When we lived in Mexico those were the options, and I felt they weren’t the same as the oily, bagged coconut sold in the US. Let us know if one or both types worked for you.

    • Gemma Stafford on January 16, 2018 at 2:36 am

      Hi there,
      Now, there is a good husband, and lucky you!
      I love mounds candy bars too, watch this space.
      Interesting about the coconut, in many places around the world there will be either fresh whole coconut, canned coconut milk/cream, or desiccated (dried) coconut.
      We have a wider selection here in the US, so it gets confusing.
      It will be interesting to hear from other Bold Bakers about this topic, what they use in various recipes etc.
      Thank you for being in touch,
      Gemma 🙂

  8. raisa on January 14, 2018 at 9:30 am

    Hello! I tried this recipe, I didn’t change a thing, but the cookies kept falling apart. The taste was great, but we end up eating with a spoon 😛

    • Gemma Stafford on January 14, 2018 at 9:54 pm

      oh no, that’s no good. Was the coconut sticky and well mixed like mine was? There is only a little liquid so you have to mix it up well.

      I’m glad it tasted good anyway 🙂

  9. Jasmine on January 14, 2018 at 2:42 am

    Hi I tried this recipe but the cookies kept falling apart and did not spread at all. I filled the recipe as stated and used unsweetened coconut with coconut milk. Thanks!

    • Gemma Stafford on January 14, 2018 at 2:49 am

      Hi there,
      You did not tell me what you used for sugar! There are three ingredients in this little cookie, the sugar is what binds it, it caramelizes as it bakes and holds it together.
      2 cups (6oz/180g) shredded coconut
      2 tablespoons granulated sugar
      ¼ cup (2floz/60ml) coconut milk
      Let me know if that is the issue,
      Gemma 🙂

  10. Jay jops on January 13, 2018 at 8:51 pm

    Hi Gemma, I made the coconut cookies as soon as my notif arrived 🙂 as I have leftover coconut milk and dessicated coconut from my New year’s recipes. They turned out so good and I intended to brown the tops they’re so crunchy outside yet soft inside. The house smelled so much like I was back home in my native Philippines when my grandma would cook “latik”, a condiment derived from cooking pure coconut milk and used as a topping for “kalamay” or rice cake etc haha oh well.. maybe only my fellow Filipino would understand what I am referring to. I’m sharing a pic below later. Thanks for all the recipes you’re sharing we feel like good bakers too. Much love from Macau.

    • Gemma Stafford on January 14, 2018 at 3:10 am

      Hi there,
      It sounds like you moved from the beautiful Philippines to a beautiful Island, I have never been to that part of the world, but I think it would be a good place to live, even if you are not quite at home.
      Thank you for that story of your grandmother, it is interesting, and other Bold Bakers will be fascinated too.
      Gemma 🙂

      • Jay Jops on January 17, 2018 at 12:25 am

        Thanks! Yes we did but we are just close by. I have also made your crazy muffin recipe and did blueberry banana! More recipes to try 😋🤗 best regards!

  11. Shaniya on January 12, 2018 at 3:03 am

    😋😋😋

  12. Chippy on January 11, 2018 at 7:38 pm

    Is it ok to use milk instead of coconut milk?

    • Gemma Stafford on January 11, 2018 at 7:47 pm

      You can use evaporated milk or condensed milk but not regular milk as it won’t work in the recipe.

      Hope this helps,
      Gemma.

      • Chippy on January 11, 2018 at 8:56 pm

        Tried out with regular milk as coconut milk was not available. It turned out ok but the sides were burnt.I have submitted the photo.

        • Gemma Stafford on January 12, 2018 at 8:35 am

          Hi Chippy,
          Regular cows milk is a totally different thing to coconut milk, I am surprised you got it to work at all. I tend to say ‘follow the recipe’, mostly ingredients have their place, and in a recipe with such few ingredients each one has its’ place.
          I hope this is of help,
          Gemma 🙂

  13. Mae on January 11, 2018 at 5:32 pm

    My country has 2 version of shredded coconut… fresh or dedicated ( dry) version.. which is best to use in this recipe? Thank you

    • Gemma Stafford on January 11, 2018 at 7:36 pm

      Desiccated is the one you will want to use 🙂

  14. Roberta Churchill on January 11, 2018 at 2:24 pm

    Is the coconut sweetened or unsweetened?

    • Gemma Stafford on January 11, 2018 at 6:11 pm

      Hi Roberta,

      unsweetened preferably. But if you only have sweet then use that 🙂

      Gemma.

  15. Nancy Presley on January 11, 2018 at 1:56 pm

    Hi Gemma. Is the coconut sweetened or unsweetened?

    • Gemma Stafford on January 11, 2018 at 6:09 pm

      Hi Nancy,

      unsweetened preferably. But if you only have sweet then use that 🙂

      Gemma.

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