Cookies, Healthy Baking

3 Ingredient Coconut Cookies (Vegan)

3.87 from 243 votes
Easy 3 ingredient Vegan cookies?? it's true!! and they are SO good.....

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?

Besides the taste, 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 they 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.

3 Ingredient Vegan cookies, 3 Ingredient coconut cookies, 3 Ingredient shortbread cookies, 3 Ingredient chocolate cookies, cookie recipe, easy vegan Cookies,easy flourless cookies, 3 Ingredient Cookies, Cookies recipes, easy cookie recipes, easy baking recipes, recipes for kids, simple recipes, biscuit recipes, best ever cookie recipe, gluten free cookies, egg free cookies, egg free baking, egg free recipes, gluten free recipes, vegan cookies, vegan recipes

 

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!

Watch The Recipe Video!

3 Ingredient Coconut Cookies (Vegan)

3.87 from 243 votes
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
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.

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.

 

Submit your own photos of this recipe

18 Images

Chippy

blackderby

Jay Jops

JessF

Bibhusha Gautam

Lovenox

guest
218 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Julia
Julia
7 months ago

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.

Komala
1 year ago

These cookies did not turn as expected. They were just like toasted coconut.

Emm
1 year ago

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.

Kari Silu
Kari Silu
2 years ago

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 »

Talia
Talia
7 months ago

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 »

Paula Stern
Paula Stern
2 months ago

Gemma please help. I calculate 2C shred coconut (1760), ¼C coconut milk (90), 2TBS sugar (90) = 1940 cals ÷ 12 cookies = 162 cals per cookie. And not 56 cals as your recipe indicates. Correct? Thanks, Paula

Kawthar
Kawthar
2 months ago

Hi Gemma, I haven’t baked these cookeis yet but I noticed that the measurements of the ingredients are a little off. Like, 6 oz=3/4cups not 2 cups. Anyways, thank you for sharing this recipe with us.

joann
joann
3 months ago

I haven’t made these biscuits yet, can I add honey to make it combined

3 months ago

My cookies looked like it just collapsed and resembles an omelette instead! Is it because I buttered the pan since I don’t own parchment paper?

4 months ago

Hi Gemma

I tried these and love them, but my family and I much prefer a crunchy, crumbly, drier biscuit, have you any tips to share please?
All my cookies look the biz and taste amazing (all your recipes!) but they have a cakey texture.

Warm wishes

Rebecca

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford