These healthy no bake coconut cookies are sweet, chewy and full of coconut flavor. They are easy to make and don’t require any baking. The cookies need only 3 ingredients and don’t contain any flour, eggs, refined sugar or butter.
These coconut cookies taste like the filling of a candy bar but made with healthier ingredients. They make a great snack or dessert.
Ingredients
- Shredded Coconut
- Coconut Oil
- Maple Syrup
You only need 3 ingredients to make the coconut cookies. If desired, you can also decorate the cookies with melted dark chocolate but that is completely optional.
Shredded Coconut: The cookies are made with unsweetened shredded coconut. Make sure to use finely shredded coconut and not coconut flakes.
Coconut oil: Coconut oil is key to the cookies binding. The coconut oil is melted down and mixed into the cookie batter. When the cookies chill in the fridge, the coconut oil will solidify which then binds the coconut shreds together.
Maple syrup: The cookies are lightly sweetened with pure maple syrup.
How to Make No Bake Coconut Cookies
- Add the shredded coconut, melted coconut oil and maple syrup to a food processor and blend until everything is evenly mixed.
- Use a 1 tablespoon cookie scoop to scoop up the mixture and place onto a lined baking sheet.
- Use the back of a metal spoon to flatten the cookie dough ball to a thick round cookie shape. You can also keep the cookies as dough balls to save time, but I like to flatten them so that they look more like cookies. The cookies are then placed into the fridge until set.
Cookie Texture
These cookies have a chewy texture. They don’t have a texture like traditional baked cookies because they are not baked. They remind me of the coconut filling of a Mounds or Almond Joy bar.
More No Bake Cookie Recipes
- 3 Ingredient No Bake Banana Cookies
- 3 Ingredient No Bake Lemon Oatmeal Cookies
- 2 Ingredient No Bake Peanut Butter Cookies
3 Ingredient No Bake Coconut Cookies
Ingredients
- 2 cups (146 g) finely shredded unsweetened coconut
- 3 tbsp (44 ml) melted coconut oil
- 3 tbsp (44 ml) maple syrup
Instructions
- Line a large baking pan with parchment paper or silicone baking mat.
- Add shredded coconut, coconut oil and maple syrup to a food processor. Blend on high speed until everything is evenly mixed.
- Using a 1 tbsp cookie scoop, pack coconut mixture into the scoop and release onto prepared baking pan, spacing the cookie balls about 1.5 inches apart.
- Using the back of a metal spoon, press down on each cookie ball so that it forms a thick round disk. Reshape edges as needed so that the cookies are thick round disks and look like cookies.
- Place cookies into fridge or freezer to chill until cookies are set. This can take 30-60 minutes. Uneaten cookies should be stored in the freezer or fridge. Do not let the cookies stay out at room temperature for too long because they will become too soft. If desired, you can also drizzle or dip the cookies in melted dark chocolate.
Notes
- This recipe works best with finely shredded unsweetened coconut. It will not work with larger shreds or flakes. I used Whole Foods 365 Shredded Coconut.
- You can substitute maple syrup with sugar-free maple flavored syrups like Lakanto sugar free maple flavored syrup.
- Estimated nutrition does not include optional melted chocolate.
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.
