These healthy coconut cookies are crispy and sweet. They are just 2 ingredients and very easy to make. They don’t contain any flour, eggs, butter or oil. The cookies can be eaten for breakfast, snack or dessert.
I’ve had so many requests for a crispy healthy coconut cookie. So here it is. These cookies are very crispy and a little chewy.
Ingredients
- Shredded Coconut
- Maple Syrup
Shredded coconut: These cookies are made with shredded unsweetened coconut. Usually I recommend using very finely shredded coconut in baking recipes, but for these cookies, a slightly bigger shred works better because it will crisp up more. I used 365 Whole Foods shredded coconut.
Maple syrup: The cookies are sweetened with pure maple syrup. The syrup also acts as a binding agent.
These cookies are a variation on my almond cookies which are made with maple syrup and almond flour. They also remind me of coconut macaroons except that these cookies are mostly crispy and not as chewy as coconut meringues.
How to Make Crispy Coconut Cookies
The coconut and syrup are mixed together until all the coconut is evenly coated. The mixture is scooped up with a 1 tablespoon cookie scoop and placed onto a prepared baking sheet lined with a silicone baking mat or parchment paper.
The cookie mixture will be very loose so you will need to shape it into a flat round disk. While not required, I like using a baking mat with outlines to help guide my cookie shapes. I use these mats by MIU.* (*This product link is an affiliate link. This means I earn a commission from qualifying purchases.)
The cookies are then baked until the edges turn a light brown. The cookies need to remain on the baking sheet until they are cooled and set. If you try to remove them while they are still hot then the cookies will break apart.
Cookie Texture
These cookies have a very crispy texture on the surface and are slightly chewy when you are chewing them. If you prefer a softer cookie, I also have a healthy soft and chewy coconut cookie.
More Coconut Cookie Recipes
- 4 Ingredient Coconut Meltaway Cookies
- 3 Ingredient Coconut Oatmeal Cookies
- 3 Ingredient Coconut Fudge
2 Ingredient Crispy Coconut Cookies
Ingredients
- 1 cup (84 g) unsweetened shredded coconut
- 3 tbsp (44 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add coconut and maple syrup to a medium mixing bowl. Mix until evenly combined and all of the coconut is evenly coated in maple syrup.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of shredded coconut mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be loose and not hold together. Lightly wet the back of a metal spoon with water and then use it to press and shape the mixture until it becomes a round disk (about 2 and 3/8 inches wide). See photo in post for reference. Repeat with remaining mixture, spacing each about 1 inch apart.
- Bake the cookies for about 8-10 minutes or until the edges are lightly browned and surface is starting to brown. The more brown the surface gets, the crispier the cookie will be but the edges will turn a bit dark. The cookies will be chewier if the surface stays pale.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. Once they are cooled, they will be fully set and you should be able to easily remove them from the baking sheet.
Notes
- This recipe works best with unsweetened shredded coconut. I used 365 Whole Foods unsweetened shredded coconut. I chose this one because it is not quite as fine as some other shredded coconuts out there which helps result in a much crispier cookie. You can see a photo in the post for reference.
- The longer you bake the cookies, the crispier they will be. So if you want a very crispy cookie then I recommend you bake the cookies until they are lightly browned all across the surface (but the edges will get a bit dark). If you prefer a chewier cookie, only let the edges get browned and remove the cookies while the surface is still light in color.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Awesome 2 ingredient coconut crisps!
We’re glad you enjoyed them!
LOVE these.so easy and I love coconut. THANK YOU for this recipe
We’re so glad you loved them!
I love these cookies because they are good for weight loss.
I was really skeptical! I’ve been burned by so many “2 or 3 ingredient recipes,” but these actually turned out! Next time I will melt some Lillies chocolate and either drizzle on the top or dip the bottoms in it for a chocolatey base but really they’re satisfying on their own. Thank you!
I’m glad you liked them!
These coconut cookies sound delicious. Can’t wait to make a batch. Thank you. Great idea.
We hope you love them!
I made these with a modification because I don’t eat maple syrup. I substituted date syrup I got from Trader Joe’s. You can also buy it from Amazon.
I also added half a teaspoon of pure almond extract. So delicious!
The date syrup made mine darker, but they’re not burned.
Thanks for sharing ??
Thanks for sharing your modifications!
hi,
do you think I could use honey instead of maple syrup?
thank you!
We have not tried with honey. Because honey is thicker and more sticky, it may be more difficult to work with
The only issue with the these is trying not to eat them all at once. Delicious and easy!
I had that problem too. So glad you like them!
Where did you get your silicone liner?
Thank you!
You can get them the baking mats on Amazon.
This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Great Cookies !!
So glad you like them!
Can I use sugar free maple syrup
We haven’t tested with sugar free maple syrup but I think it may work.