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.
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!
- 2 cups (6oz/180g) shredded coconut
- 2 tablespoons granulated sugar
- 1/4 cup (2floz/60ml) coconut milk
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 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.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
11 ImagesSubmit Your Photos
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!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.