These coconut cookies are soft, and chewy, and need just 3 ingredients to make. No baking is required, these cookies take less than five minutes to make.
Why this recipe works
- Just 3 ingredients. All you need is coconut, condensed milk, and powdered sugar.
- No baking is required. This recipe takes less than 5 minutes to make because there is no need to turn on the oven.
- Easily made dairy free. Swap out the condensed milk for a dairy-free alternative.
Now, these aren’t hard or crispy cookies. The texture is thick, soft, and pleasantly chewy. The cookies are sweet and full of coconut flavor, without being overpowering.
You’ll love the simple ingredient list to make this recipe. If you’ve made any of our healthy desserts before, you probably already have everything on hand. Here is what you’ll need:
- Shredded unsweetened coconut. Try to use finely shredded coconut, as they make the cookies easier to hold their shape. The best kind is macaron-style coconut, also known as desiccated coconut.
- Condensed milk. Binds the cookies together and gives them that gorgeous chewy texture.
- Powdered sugar. Adds extra sweetness to the cookies while also making them slightly gooey in the middle.
How to make them
This recipe is one of the most simple and quickest desserts you will ever make! Ready to whip up these cookies?
Step 1- make the dough
Start by adding all your ingredients into the mixing bowl and mixing until a thick and sticky dough remains.
Step 2- shape into cookies
Next, lightly wet your hands and roll portions of the dough into balls. Place them on a lined plate or tray and press down on each one into a cookie shape.
Step 3- Chill
Place the plate into the refrigerator for at least 20 minutes to firm up.
Tips to make the best recipe
- If you have a cookie scoop, you can use that instead of your hands to form the cookies.
- I always use my hands, but lightly wet them beforehand- it makes working with the cookie dough so much easier.
- If you’d like to enjoy the cookies sooner, let them firm up in the freezer.
Dietary swaps and substitutions
The beauty of these cookies is just how easy they are to adapt to various diets out there. Here is what I’ve tried:
- Cut the carbs. Swap out the condensed milk and powdered sugar with low carb subs, like sugar free condensed milk and a powdered sugar substitute.
- Make them vegan. Replace the condensed milk with coconut condensed milk.
- Add mix-ins. Fold through chocolate chips, walnuts, or even some raisins.
- To store: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
These cookies are suitable for those who are celiac.
Coconut cookies are lower in carbs and higher in fat, keeping you satisfied for longer. These are also great if you have a nut allergy.
Line a large plate or baking tray with parchment paper and set aside.
In a large mixing bowl, add all your ingredients and mix well, until a sticky dough remains.
Using your hands or a cookie scoop, form small balls of dough and place them on the lined plate or tray. Press each ball into a cookie shape. Refrigerate until they firm up.
TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Sodium: 18mg | Potassium: 114mg | Fiber: 2g | Vitamin A: 27IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 0.5mg | NET CARBS: 10g