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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!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
3 Ingredient Coconut Cookies make coconut the star of the show with my simple gluten-free and vegan recipe that is healthy, wholesome and delicious!
Author: Gemma Stafford
Servings: 12
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
Nutrition Facts
3 Ingredient Coconut Cookies (Vegan)
Amount Per Serving (1 g)
Calories 56
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 4mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
* Percent Daily Values are based on a 2000 calorie diet.
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