These no bake coconut cookies are soft and chewy. They don’t require any flour, eggs, or oil. There is no cooking or baking needed and it only takes about 10 minutes to make the cookie dough. The cookies make an easy and delicious snack.
Lately I’ve been craving healthier no bake desserts to balance out all the other desserts I’ve been indulging on. What I love about these cookies is that they are such a quick and easy recipe and it doesn’t require any baking. The cookies are best eaten straight out of the fridge, which is perfect on a hot summer day.
- Mashed Bananas
- Peanut Butter
- Shredded Coconut
Mashed Bananas: You will want to use very ripe bananas because they are sweeter and easier to mash. I only needed one large banana to make this recipe.
Peanut Butter: Make sure to use natural peanut butter (check the ingredient list and there should not be any added oils). This recipe will not work with peanut butter that has added oils. You can also use natural almond butter or natural sunflower seed butter.
Shredded Coconut: These cookies can be made with unsweetened or sweetened finely shredded coconut. If you are looking for a healthy, low sugar cookie, use unsweetened coconut. If you prefer sweeter cookies and don’t mind the added sugar, you can use sweetened shredded coconut.
How to Make No Bake Coconut Cookies
The mashed bananas and peanut butter are first mixed together. You want to stir until the banana is fully incorporated into the peanut butter and the mixture thickens to a thick paste. Then, add in your shredded coconut until the mixture becomes like cookie dough. The cookie dough is then ready to be scooped out and shaped. It’s then placed into the fridge until set.
More No Bake Cookie Recipes
- 3 Ingredient No Bake Peanut Butter Cookies
- 3 Ingredient No Bake Chocolate Breakfast Cookies
- 3 Ingredient No Bake Banana Oatmeal Cookies
3 Ingredient No Bake Coconut Cookies
- 4 tbsp (56 g) mashed bananas
- 1/4 cup (64 g) natural peanut butter
- 3/4 cup (55 g) shredded coconut
- Line a cookie sheet with parchment paper.
- In a medium mixing bowl, add mashed bananas and peanut butter. Stir with a spatula until banana is fully incorporated into the peanut butter and your mixture becomes a thick paste. The paste should be able to pull away the sides of the mixing bowl.
- Stir in coconut until it is evenly incorporated and a cookie dough forms.
- Using a 1.5 tbsp cookie scoop, scoop out dough balls and place onto the cookie sheet, spacing the balls about 1 inch apart. Press down on each dough ball until it forms a round disk. Cookies will not change shape so shape them as you would like your final cookies to be.
- Place cookies in fridge for about 30 minutes to 1 hour to set. The cookies will not change much during refrigeration. They will only become firm enough to hold without the cookies losing their form. Store uneaten cookies in the fridge until ready to consume.
- Mash bananas before measuring out the 4 tbsp. You want to mash until it has the texture of mashed potatoes. I like using a whisk to mash. You should only need 1 large banana (and will have some leftover).
- Make sure to use natural peanut butter. There should only be peanuts and salt in the ingredient list and no added oils. See post for potential substitutions.
- If you make these cookies with unsweetened shredded coconut, they will not be very sweet but make a healthy treat. If you prefer something sweeter, use sweetened shredded coconut. Alternatively, you can also mix in 1 tbsp of maple syrup into the dough for sweeter cookies.
- The cookies are soft with a little chewy texture from the coconut.
- Nutrition estimate is calculated using unsweetened shredded coconut.
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.