These coconut thumbprint cookies are soft, chewy and lightly sweet. They are just 3 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The cookies take just a few minutes to prepare and can be easily customized.
A stack of four Coconut Thumbprint Cookies

These coconut thumbprint cookies make an easy healthier dessert or snack. You can also customize them to make them more sweet and you can change the filling.

Ingredients

  • Shredded coconut
  • Bananas
  • Dark chocolate

Shredded coconut: Make sure to use unsweetened finely shredded coconut. The coconut must be finely shredded with a string-like texture. If the shreds are too thick, they will not bind together well.

Bananas: Very ripe bananas are pureed until smooth. Bananas act as a binding agent and naturally sweeten the coconut cookies.

Dark chocolate: Dark chocolate chips are melted until smooth to make a chocolate filling. I used dark chocolate that is sweetened without refined sugar and doesn’t contain any dairy, but any type of chocolate chips will work if you don’t have any dietary restrictions. If you want your cookies to be refined sugar-free, make sure to use a chocolate that is sweetened with unrefined sugar or sugar substitute. If you need the cookies to be dairy-free, make sure to use dairy-free chocolate. You can also fill the center of the cookies with fruit jam.

How to Make Coconut Thumbprint Cookies

  • The shredded coconut and banana puree are mixed together. The mixture should resemble a thick paste that is thick enough to hold its form.
  • Use a 1.5 tbsp cookie scoop to scoop the mixture and release onto your prepared baking sheet. Use the back of a rounded teaspoon to make an indent into the center of each cookie. You can also smooth the sides of the cookie edges to make them more round.Step-by-step process of mixing dough, scooping balls, and shaping cookies
  • Bake the cookies until they are browned on the surface and edges. Baking time can vary depending on how much moisture is in your bananas.
  • Allow the cookies to cool slightly and then add melted chocolate mixture to the center. Allow the chocolate to set before serving.

Coconut Thumbprint Cookies with chocolate in the center

Expert Tips

  • It is best to use melted chocolate chips for the chocolate center rather than melted chocolate bars. Melted chocolate chips will produce a softer chocolate center. If you use melted chocolate bars, the chocolate sets firmer. If you prefer an even softer chocolate center, you can mix in some banana puree into the melted chocolate, which will make the center more like ganache.
  • The baking time will vary depending on the amount of moisture in the bananas and the thickness of the coconut strands. The important thing is to bake until the cookies are set and browned.

Golden brown Coconut Thumbprint Cookies with a chocolate center

More Coconut Recipes

5 from 5 votes

3 Ingredient Coconut Thumbprint Cookies

These Coconut Thumbprint Cookies are an easy, naturally sweet treat made with just ripe bananas and shredded coconut, then finished with a rich chocolate center. These easy coconut cookies come out chewy and soft and don’t contain any flour, butter, eggs, or added sugar. Simple to make and baked in under 20 minutes, they’re a wholesome, gluten-free option for a quick snack or better-for-you dessert.
Servings: 13 cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Ingredients

  • 1 cup (212g) banana puree, see note before starting, plus additional 2 tbsp for filling
  • 1 1/2 cups (110g) finely shredded unsweetened coconut, see note
  • 1/2 cup (79g) dark chocolate chips, see note before starting

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  • Add banana puree and shredded coconut to a large mixing bowl and mix until the coconut is fully incorporated. The mixture should be thick, like a paste.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing about 2 inches apart. The dough balls should be thick enough to hold their form.
  • Use the back of a round 1 teaspoon measuring spoon to press an indent into the center of each cookie dough ball. Your cookie should be about 2 inches wide, with a well in the center that is about 1 to 1 1/4 inch wide. You can also smooth the edges of the cookies to make them more round. The cookies do not spread much during baking, so you want to shape them how you want the final outcome to be.
  • Bake for 20-30 minutes, until the edges and surface are browned and the tops look set and no longer wet. Baking time can vary depending on how much moisture is in your bananas and the type of coconut used. The important thing is to bake until the cookies look set and browned.
  • Let the cookies cool completely on the baking sheet before removing them.
  • Add the chocolate chips to a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth. If you prefer a softer chocolate center, stir in 2 tbsp banana puree and mix until the banana is fully incorporated. See notes section regarding the chocolate center texture differences.
  • Spoon or pipe the melted chocolate into the center of each cookie, filling the thumbprint wells.
  • Let the chocolate set at room temperature or refrigerate for 10–15 minutes until firm. Serve the cookies once the chocolate is set. Store any uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Banana note: This recipe works best with very ripe bananas which are sweeter. The bananas will need to be pureed in a blender until smooth before using. You will need approximately 3 large bananas to make 1 cup + 2 tbsp of banana puree, but please use a measuring cup or scale to make sure you have a more exact measurement.
  • Chocolate note: If you need these cookies to be refined sugar free and/or dairy free, make sure to choose a chocolate that is refined sugar free and dairy free. I used Hu dark chocolate chips which are dairy-free and sweetened with unrefined coconut sugar. 
  • Chocolate filling note: The chocolate filling will be solid (similar to peanut butter blossom cookies). If you prefer a slightly softer chocolate filling, mix in 2 tbsp of banana puree to the melted dark chocolate. This will keep the chocolate a little softer, but it is a little harder to fill the center of the thumbprints smoothly because the melted chocolate will be thicker with the added banana.
  • Coconut note: Make sure to use very finely unsweetened shredded coconut. I used Let's Do Organic Unsweetened Coconut.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 9g, Protein: 1g, Fat: 8g, Saturated Fat: 6g, Sodium: 3mg, Fiber: 3g, Sugar: 4g, NET CARBS: 6
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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