These low carb and keto-friendly coconut cookies don’t require any baking and are just 3 ingredients. The cookie dough takes only about 10 minutes to prepare. They are an easy way to satisfy your craving for a sweet treat.
This recipe couldn’t be easier. There is no baking involved and the only cooking is melting coconut oil which can be done in just a few seconds in the microwave or on the stove. These cookies are packed with coconut flavor.
- Finely shredded coconut
- Coconut Oil
- Sugar Free Maple Syrup
The ingredient quantities are listed at the end of this post, in the recipe card. This section is to further explain the ingredients required.
Finely Shredded Coconut
Make sure you look for coconut labeled “finely shredded.” Regular shredded coconut is not thin enough and the cookies won’t stay together as well.
The coconut oil needs to be melted down (where it turns into a clear liquid) before it is used. If your kitchen is warm, your coconut oil might be in a semi-melted state, but that is not enough. You want it to be completely clear and no longer white.
Sugar Free Maple Syrup
There are several keto-friendly sugar free maple flavored syrups currently available on the market. Some have a thicker consistency (like honey) and some have a very thin consistency. I made these cookies with Lakanto Maple Flavored Syrup which has a very thin consistency. I think a thicker syrup will still work, but you may need to use more of it so you have enough liquid to mix with the shredded coconut. You can also heat up a thicker syrup so that it thins out before using it.
Why these cookies work
When you are finished making the cookie dough, it may seem like the cookies won’t work without being baked. However, both the syrup and coconut oil help to bind these cookies together. When the cookies are placed into the freezer to set, the coconut oil solidifies which allows the cookies to hold their form.
More Easy Keto Cookies
3 Ingredient Keto No Bake Coconut Cookies
- 1/4 cup coconut oil melted
- 1/4 cup + 1 tbsp sugar-free maple flavored syrup
- 2 cups finely shredded unsweetened coconut
- Line a large baking pan with parchment paper or silicone baking mat. Whisk together the oil and syrup into a large bowl. Add in the coconut and mix with a spatula until evenly mixed. Taste and add more syrup if needed.
- Using a 1.5 tbsp cookie scoop, pack coconut mixture into scoop and release onto prepared baking pan, spacing the cookie balls about 2 inches apart.
- Press down on each cookie ball so that it forms a thick disk. Reshape edges as needed so that the cookies are a compact disk and look like cookies.
- Place into freezer and chill for 30 minutes or until cookies are hard and set. You can eat the cookies directly from the freezer (if you prefer firmer cookies) or let them sit out a few minutes to soften before eating. 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.
- Make sure to pack the mixture into the cookie scoop. You want the balls to be tightly packed so that the mixture stays together when it is setting.
- Cookies should be chilled in freezer to set. After that, you can store in the fridge or freezer.
- Different sugar free syrups can vary in thickness. I used Lakanto Maple Flavored Syrup* which is very thin. If you are using a thicker syrup, I recommend either heating it briefly so it becomes thinner or adding 1-2 tbsp more so that you have enough liquid to coat all the coconut.
- If you prefer sweeter cookies you can add another 1-2 tbsp of syrup.
- The recipe only works with finely shredded coconut. I used Let's Do Organic shredded unsweetened coconut*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
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.