These coconut cookies are soft and chewy. They only need 2 ingredients and don’t contain any flour, added sugar, eggs, dairy, butter or oil. The cookies are easy to prepare and store well.

These coconut cookies make a great energy snack or dessert. You can also easily customize them with different mix-ins, drizzle the surface with melted chocolate, and more.

Ingredients

  • Dates
  • Shredded coconut

Dates: This recipe uses Medjool dates which is a larger type of date that has more soft flesh. The dates are blended in a food processor until they become a mostly smooth paste. Dates are used to naturally sweeten the cookies and act as a binding agent.

Shredded coconut: Finely shredded unsweetened coconut is mixed in with the date paste to form an easy cookie dough.

How to Make Coconut Cookies

  • The dates are firsted blended in a food processor until they become a mostly smooth date paste. Shredded coconut is then blended in until the coconut is more finely chopped and evenly incorporated into the dough.
  • Use a cookie scoop to scoop the dough. Release onto your prepared baking sheet and flatten the dough balls into round disks.
  • Bake the cookies for about 10 minutes or until they are set.

Expert Tips

  • I recommend added the shredded coconut to the food processor to further chop them even though they are already finely shredded. It is easier to eat if the coconut is cut into smaller pieces.
  • You can add mix-ins like dried fruit and chopped nuts. You can also dip these in melted chocolate or drizzle melted chocolate on top.

More Coconut Recipes

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5 from 2 votes

2 Ingredient Coconut Cookies

These easy coconut cookies are made without flour, added sugar, eggs, dairy, butter or oil. They make a great energy snack or dessert. The cookies need just 2 ingredients and you can easily customize them with various mix-ins.
Servings: 9 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients

  • 1 cup (128g) pitted Medjool dates, see note before starting
  • 1 cup + 1 tbsp (73g) unsweetened finely shredded coconut

Instructions
 

  • Preheat oven to 350°F (175°C). Line a large cookie sheet with parchment paper.
  • Add dates to a food processor and blend until they turn into a mostly smooth paste. You will need to scrape the sides of your food processor a few times with a spatula to help the processor mix and blend.
  • Add in coconut. Mix until a dough forms and the coconut is more finely chopped and evenly mixed in.
  • Use a 1.5 tbsp cookie scoop to scoop out the mixture. Release the scoops onto the prepared baking sheet, spacing them about 1.5 inches apart. Use the back of a metal spoon to flatten and shape each scoop into a round disk that is about 1/4 inch thick. The cookies will not spread during baking so you want to shape the cookies to how you want the final outcome to be. If the cookie dough is sticking to the back of the spoon during shaping, you can clean the spoon or lightly wet it to prevent the coconut from sticking.
  • Bake cookies for about 10-13 minutes. They will not rise, spread or change much in shape but the surface should look dry and be firmer and the edges should be lightly browned. Allow the cookies to fully cool and set before removing them from the baking sheet. Cookies can be enjoyed after they are cooled. Store any uneaten cookies in an airtight container for 1-2 days at room temperature and up to a week in the fridge.

Notes

  • Dates note: If you are using a fresh new package of dates or your dates feel soft, you don't need to soften them and can use them as they are. If you are using an older package of dates or your dates seem dry, you will need to rehydrate and soften the dates first. To rehydrate them, soak them in warm water for 10-15 minutes. Then drain out the water and thoroughly pat dry the dates with paper towels. You may need to add a little more coconut (1-2 tbsp more) to the dough if you had to rehydrate the dates because the date paste will likely be a little wetter.
    • I prefer using whole dates and pitting them myself by breaking them in half and removing the pit. Already pitted store bought dates tend to be more firm and won't blend as well. Weight and measurement for the dates are after they have been pitted. I used Joolies Medjool Dates*
  • Coconut note: Make sure to use unsweetened finely shredded coconut. If the shreds are too thick, they will not bind well. I used Whole Foods shredded coconut.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • These are meant to be simple coconut cookies. You can add mix-ins like nuts, chocolate, dried fruit, to add more flavor and texture. 
Serving: 1cookie, Calories: 93kcal, Carbohydrates: 12g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Fiber: 3g, Sugar: 10g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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