Cookies, Healthy Baking

3 Ingredient Coconut Cookies (Vegan)

3.82 from 226 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)

3.82 from 226 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

16 Images

Chippy

blackderby

Jay Jops

JessF

Bibhusha Gautam

Lovenox

208
Comments & Reviews

avatar

newest oldest most useful
Julia
Guest
Julia
2 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
Member
Komala
11 months ago

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

MaliusiMamusia
Member
MaliusiMamusia
9 months 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
Guest
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
Guest
Talia
2 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 »

Esme
Member
Esme
13 days ago

Gemma, what type of coconut milk did you use – canned , carton, or your homemade version? In the video yours looked thick & creamy like the canned milk. I’m guessing the canned would work best because the other two are relatively watery.

Nisha
Member
Nisha
22 days ago

Can i use fresh coconut for making these cookies?

Gurjeet Panesar
Guest
Gurjeet Panesar
1 month ago

Hi Gemma, I was about to try this recipe but after reading the comments I wanna make sure can I use desiccated coconut instead of shredded coconut as I have desiccated one

Duckie
Guest
Duckie
1 month ago

They just feel apart and then I tried to really compact them, but they still fell apart and made a big mess. they tasted pretty good, but I would not recommend.

Eshma
Guest
Eshma
1 month ago

Hey I’m really fond of your baking ideas . Also your help for eggless section .. I tried you 3ingredient coconut cookies .. they tasted great first day .. but after two days they are hard n not that crisp ..
any fix for it or any advice ?

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!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.