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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!

4.4 from 9 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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blackderby
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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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73 Comments

  1. Rajesh on April 17, 2018 at 10:52 pm

    Hi Gemma … can I use condensed milk instead of coconut milk?

    • Gemma Stafford on April 18, 2018 at 3:38 am

      Hi there,
      Then they will not be vegan, unless the condensed milk is a nut milk/vegan milk. (https://www.biggerbolderbaking.com/3-ingredient-coconut-macaroons/) this recipe is the one for you, and it works really well too, do try it,
      Gemma 🙂

      • Rajesh on April 18, 2018 at 11:42 pm

        Hi Gemma
        Thanks for your reply, and I didn’t really realize that, that is not vegan option,
        I will definitely do this recipe, thanks for suggestion.. lastly how do I share the pics of that?
        Rajesh 🙂

        • Gemma Stafford on April 19, 2018 at 1:54 am

          Hi there,
          Good, happy to help. At the bottom of the posts here there is a ‘SUBMIT YOUR OWN PHOTO’ button, click on this and it will look for the source, follow the steps. We look forward ot seeing your results,
          Gemma 🙂

  2. j.kreeft on April 3, 2018 at 8:49 am

    Hello, I have a question, can I substitute coconut milk for coconut water?
    Thanks!

    • Gemma Stafford on April 3, 2018 at 8:55 pm

      Hi,

      unfortunately no, it has to me bilk or even coconut cream.

      Best,
      Gemma.

  3. Whitney Arthur on March 30, 2018 at 10:59 pm

    Hello ! I first attempted this reciepe but the mixture would not form into balls. I blended my flaked coconut first and then mixed it with coconut sugar and coconut milk and they turned out great ! My little guy has fpies and has very limited safe foods so thank you for this receipe ! This is his first cookie !

    • Gemma Stafford on March 31, 2018 at 6:49 pm

      I’m delighted to hear that, Whitney. Glad he likes them 🙂

      We have more coming up made with all natural ingredients that might be good for him also. Stay tuned.
      Gemma.

  4. Addjoa on March 21, 2018 at 2:04 am

    Hi Gemma, I made coconut milk some weeks ago and stores the flour. Can I use the coconut flour? And if so same measurements?

    • Gemma Stafford on March 21, 2018 at 3:05 am

      Hi there,
      coconut flour and desiccated coconut are different things, you really cannot replace one with the other so easily.
      Shredded coconut is not so absorbent, it is flakes really, so you will have to experiment if you use coconut flour, I cannot answer this, I did not try it, sorry,
      Gemma 🙂

  5. Chandra on March 19, 2018 at 2:53 pm

    Mine was a bust, but the coconut milk I used was in the fridge (all I had, was leftover). It wouldn’t hold together at all, but guessing the cold coconut milk was the problem….?

    • Gemma Stafford on March 20, 2018 at 2:59 am

      Hi Chandra,
      I am not sure that was the problem, it should not really matter, unless it was just the cream, which tends to settle in the fridge.
      did you change something else?
      Gemma 🙂

  6. Shantan on February 23, 2018 at 10:09 pm

    Hi Gemma,

    I am looking forward to making these this weekend. However I was curious if sweetened condensed milk can replace sugar + coconut milk in this recipe? Not sure how condensed milk reacts to the baking temp. Looking forward to what you have to say.

    • Gemma Stafford on February 25, 2018 at 5:01 am

      Hi there,
      Condensed milk is often used as an egg substitute/sugar substitute in baking. It will tolerate the heat perfectly.
      I am not sure if you want to sub the coconut milk, but really this is a three ingredient recipe, and changes will affect the result,
      Gemma 🙂

    • Kari Silu on February 27, 2018 at 3:11 pm

      There’s an earlier recipe for coconut macaroons that Gemma has which uses sweetened condense milk instead of sugar + coconut milk, you might want to use that instead. Those are for making macaroons, which are basically coconut cookies but sweeter + more chewy (replaces eggs/flour in most coconut macaroon recipes).

      • Gemma Stafford on February 28, 2018 at 4:38 am

        I do not need to add another word, thank you Kari Silu,
        Gemma 🙂

  7. Kari Silu on February 17, 2018 at 7:14 am

    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. I was confused so the next day I started over and added more coconut milk/sugar cause I read some comments that that could help, but the result was the same.

    In the end, I scrapped it and added 4 tbs (1/4 cup) or so of flour and that seemed to do the trick. The result was amazing: crisp, crunchy, and not at all crumbly. If any of you are also having trouble with the cookies falling apart (personally, I think it’s the brand of shredded coconut bring used; I used Baker’s Corner and the pictures that are posted look massively different than mine did at first), adding flour will bind the ingredients together and make the cookies much more crisp (although they did soften and moisten more overnight).

    This does deter from the gluten-free path this recipe follows, but if you’re not allergic to gluten, this addition should be fine.

    Hope this helps those who are having trouble with these cookies!

    • Gemma Stafford on February 17, 2018 at 8:39 am

      Kair, you are a baking guru!
      Thank you so much for this contribution to the knowledge here, it certainly will help.
      I think you are right, it is about the coconut, some may have more moisture than others.
      Great tip, I appreciate your help,
      Gemma 😉

      • Cynthia.BakedWithLove on February 18, 2018 at 7:46 am

        Hi, Gemma. What brands do you use?

        • Gemma Stafford on February 19, 2018 at 4:38 am

          Hi Cynthia,
          I have lost the thread of this comment, I am not sure what you mean.
          I use shredded coconut, this tends to be a little more moist than desiccated coconut, but not a great difference really.
          The coconut milk I but varies, I try to get an organic one, but really high fat is usually mt choice.
          I hope I got this right!
          Gemma 🙂

  8. Lorraine on February 4, 2018 at 1:58 pm

    Hi can I ask if the coconut milk is from a tin like they use in curries or the coconut milk you buy in a carton for putting on cereal pls and thanks

    • Gemma Stafford on February 4, 2018 at 4:46 pm

      It is the coconut milk that you use for curries 🙂

      • Lorraine on February 4, 2018 at 5:02 pm

        Thanks so much for the swift reply will definitely try these soon

  9. Kimmy Hyrne on January 31, 2018 at 6:04 pm

    Glad to read these comments. Love Love LOVE your recipes and videos. I made a mistake of using Almond Milk as the binder instead of Coconut Milk! It was a bust. Delicious but ate it with a spoon! Will try again with the correct ingredients!! 😂

    • Gemma Stafford on February 1, 2018 at 2:44 am

      Hi Kimmy,
      Good! glad you rescued this! phew lol.
      Do try it again, it is a nice easy one for the repertoire.
      Thank you for being in touch,
      Gemma 🙂

      • Sara on February 1, 2018 at 3:07 pm

        Hi. Is it possible to use coconut sugar?

        • Gemma Stafford on February 1, 2018 at 9:49 pm

          Yes sara, you can use the same amount of coconut sugar :). Just note it might not dissolve the same way powdered sugar does in the cookie.

          Gemma.

          • Cynthia.BakedWithLove on February 18, 2018 at 7:51 am

            Recipe says granulated sugar. Is it supposed to be powdered sugar instead?



          • Gemma Stafford on February 19, 2018 at 3:51 am

            Hi there,
            No! The granulated sugar here in the US is very finely ground. In other places it is called caster sugar.
            I hope this is of help,
            Gemma 🙂



  10. Lovenox on January 31, 2018 at 11:33 am

    Hi Gemma,
    I finally got around to making my cookies today! They turned out great, they are a little soft. But that is the nature of the cookie. I did mine for around 20 minutes. But I think I have the key for making your cookies turn out well! I enclosed a couple of photos, I used the electric mixer to mix up my coconut milk and my cookies turned out fine! 🦋

    • Gemma Stafford on February 1, 2018 at 3:30 am

      Hi there,
      Great! I am really happy to have your input here, it is a great help to me, and to other bold bakers too.
      Thank you for the pics, I will be checking them out in a few minutes,
      Gemma 🙂

  11. Diana Warren on January 31, 2018 at 9:50 am

    Mine turn out great. I love ❤️ all the 🍪 cookies you make , I even tried the crazy 😜 Dough I love it 😍 so many things to do with it. I share you on Facebook and I following you on Instagram, Thank you Gemma so much , you opened a big door 🚪 for me to cook again. I love baking , cooking but anyway look forward to all your recipes….

    • Gemma Stafford on February 1, 2018 at 4:12 am

      Hi Diana,
      GOOD! So happy to get people back into the kitchen, it is a great hobby, and mindful too, not easy to be worried about other things when you are happily baking! and then you get the rewards too, win win!
      Gemma 😉

  12. Julie on January 21, 2018 at 4:25 pm

    There is a company that makes delicious coconut chia shortbread cookies. Do you suppose I could add chia seeds to your recipe?

    • Gemma Stafford on January 21, 2018 at 9:38 pm

      Sure, I think that would be ok to add a few. 🙂

  13. Irishmammy on January 21, 2018 at 10:41 am

    Hi Gemma.

    We made these today. You suggested unsweetened coconut milk and I used low fat coconut milk presuming they are the same that’s all I could get my hands on. They smelled delicious.had to add bit more milk than recipe. Hard to put into balls and after they were cooked they fell apart and was very dry. Used the sugar too. Wanted to try these cause my favourite chocolate is the good ole bounty bar. Any suggestions 🇮🇪

    • Gemma Stafford on January 22, 2018 at 2:35 am

      Hi there,
      I think you needed the extra fat!
      It is difficult to figure out how low fat coconut milk is obtained. There is a suggestion that it is just watered down full fat milk, though I do not know what it is watered down with! For these cookies I think you will need to use the full fat variety, as there are only three ingredients each one is important.
      I hope this helps, thank you for starting this discussion, we may get more information from other Bold Bakers,
      Gemma 🙂

  14. Cynthia.BakedWithLove on January 20, 2018 at 9:43 pm

    Hi Gemma!
    My mixture was hard to form into balls.
    So I chilled the mixture for about 1/2 hr so it would be easier to work with. My kids topped it with nutella and tasted like homemade almond joy. Yummm
    I used Baker’s coconut flakes, sugar, and “So Delicious” Coconut milk.

    • Gemma Stafford on January 21, 2018 at 3:42 am

      Hi Cynthia,
      Thank you for this great tip, WOW! Well done to your kids too, lovely to have them engaged in the kitchen,
      Gemma 🙂

  15. Irina on January 20, 2018 at 4:06 am

    Didn’t work at all.

    • Gemma Stafford on January 20, 2018 at 7:41 am

      Hi Irina,
      Why? what did you do that was different to mine?
      Tell me more!
      Gemma 🙂

  16. 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.

  17. 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.

  18. 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.

  19. 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 🙂

  20. 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 🙂

  21. 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 🙂

  22. 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 🙂

  23. 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 🙂

  24. 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 🙂

  25. 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!

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

    😋😋😋

  27. 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 🙂

  28. 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 🙂

  29. 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.

  30. 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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