These coconut cookies are super crispy and sweet. They are also low carb and keto-friendly. The cookies need just 2 ingredients.
Crispy coconut cookies are one of my favorite snacks to bake. I recently created a low carb version of my crispy coconut cookies and I love that they are just as crispy and crunchy as the original.
Ingredients
- Shredded coconut
- Sugar-free honey
Shredded coconut: The cookies are made with unsweetened shredded coconut.
Sugar-free honey: You will want to use a sugar-free honey substitute. Try to choose a brand that offers one that is the same thick consistency as honey. I used ChocZero Sugar Free Honey. The thick sticky consistency will help bind the coconut together.
How to Make Keto Coconut Cookies
- The shredded coconut and sugar free honey are mixed together until all of the coconut is coated in sweetener. The dough is then scooped and placed onto your parchment or silicone lined baking sheet.
- The cookie dough balls are then flattened with the back of a metal spoon until they are thin round disks. You need to flatten the cookies so that they can crisp up.
- The cookies are then baked for about 10 minutes or until golden brown.
- Let the cookies cool which will allow them to crisp up. The cookies can then be peeled off the baking sheet and are ready to eat. Store cookies in an airtight container to prevent them from absorbing too much moisture and getting soft.
More Keto Cookie Recipes
- 3 Ingredient Keto No Bake Coconut Cookies
- 2 Ingredient Keto Peanut Butter Cookies
- 3 Ingredient Keto Chocolate Peanut Butter Meltaways
2 Ingredient Keto Coconut Cookies
Ingredients
- 1 cup (84 g) unsweetened shredded coconut
- 2 tbsp (30 ml) sugar-free honey substitute
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add coconut and sugar free honey substitute to a medium mixing bowl. Mix with a spatula until evenly combined and all of the coconut is evenly coated in sweetener. Because of the sticky consistency of the honey, you may have the honey clumping on some of the coconut shreds. Do your best to break up the clumps so that the honey is evenly coated across all of the coconut.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of shredded coconut mixture into your cookie scoop. Release onto your prepared baking sheet. 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 (between 3/16 and 1/4 inch thick). Repeat with remaining mixture, spacing each about 1 inch apart. The cookies don't spread during baking so you can keep them pretty close.
- Bake the cookies for about 9-10 minutes or until the edges are browned and the surface is golden brown. The more brown the surface gets, the crispier the cookie will be.
- Remove cookies from the 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 peel them from the cookie sheet.
Notes
- I used 365 Whole Foods unsweetened shredded coconut* and ChocZero sugar free honey*.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Make sure to choose a sugar free honey substitute that has a similar thick sticky consistency like honey which will help bind the coconut shreds together. If you use a thin watery syrup then the syrup likely has been diluted with water which will prevent the coconut shreds from binding.
- The cookies are very crispy crunchy. Store uneaten cookies in an airtight container. If you leave them out, they will absorb moisture and it will make the cookies soft.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols.
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.
I’ve been waiting for a way to use my ChocZero honey (does not taste like honey to me) and this was PERFECT!!!
My little mounds were falling apart so I doubted I’d get cookies. But they just cooled and they are WONDERFUL! They stayed together as separate cookies! Crispy and yummy.
Thank you so much!!
We’re so happy to hear that!! Glad you loved this recipe!!
Just an FYI, honey is in no way even remotely keto. You would need some sort of substitute that does not raise blood sugar.
We used ChocZero sugar free honey syrup which is keto friendly!
I have been looking for easy yummy biscuits. With no added sugar as I have hashimoto disease and can’t have added sugar.
Hope you enjoy!