These 3 Ingredient Coconut Cookies are a dream come true for anyone craving a quick, wholesome treat. With just coconut, flour, and a touch of sweetness, they’re vegan-friendly and bursting with rich, tropical flavor. The cookies bake to a perfect golden hue, offering a crisp exterior that gives way to a delightfully chewy center. Ready in just 25 minutes, they’re ideal for satisfying sudden sweet cravings or impressing guests with minimal effort.
Each bite is a sensory delight, with the natural sweetness of coconut shining through and a subtle nuttiness from the toasted edges. The texture is irresistibly soft yet firm, making them perfect for pairing with tea or coffee. Whether you’re a seasoned baker or a beginner, these cookies are foolproof and rewarding. Simple, fast, and utterly delicious, they’re proof that the best treats often come from the fewest ingredients.
Simple Ingredients for Delicious Coconut Cookies
- 2 cups (6oz/180g) shredded coconut (use finely shredded/desiccated coconut for best results)
- 2 tablespoons granulated sugar (adjust to taste or substitute with coconut sugar for a healthier option)
- 1/4 cup (2floz/60ml) coconut milk (use full-fat for richer flavor)
Easy Steps to Make Vegan Coconut Cookies
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, and coconut milk. Mix with a spatula until the coconut is fully coated and the mixture forms a sticky, wet batter.
- Using a tablespoon, scoop the mixture into your hands and shape into balls. Place the balls onto the baking tray, spacing them about 1 inch apart.
- Gently press each ball to form a small round shape. Note: The cookies won’t spread during baking.
- Bake for 15-18 minutes, or until the edges turn golden brown.
- Allow the cookies to cool on the baking tray for 10 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, store the cookies in an airtight container in the fridge for up to 3-4 days.
Sweeten It Up: Sauce and Topping Ideas
These coconut cookies are delicious on their own, but you can elevate them with a drizzle of *melted dark chocolate* or a dollop of *coconut whipped cream*. For a fruity twist, try serving them with a side of *mango puree* or *raspberry jam*. A sprinkle of *toasted coconut flakes* on top adds extra texture and flavor!
Perfect Pairings: Serving Suggestions
Enjoy these cookies with a cup of *hot herbal tea* or *iced coffee* for a cozy treat. They also pair beautifully with *vanilla coconut ice cream* for a simple dessert. For a brunch spread, serve them alongside *fresh fruit salad* or *chia pudding* for a light and satisfying combo.
Keep It Fresh: Storage and Reheating Tips
Store your cookies in an *airtight container* in the fridge for up to 4 days. If you prefer them warm, pop them in the microwave for *10-15 seconds* or reheat in a *preheated oven at 300°F (150°C)* for 3-4 minutes. For longer storage, freeze them in a *ziplock bag* for up to 2 months—just thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to experiment with these cookies! Swap the granulated sugar for *maple syrup* or *coconut sugar* for a deeper flavor. Add a pinch of *cinnamon* or *cardamom* for a spiced twist. For a nutty crunch, mix in *chopped almonds* or *pistachios* before baking. You can also dip the cooled cookies in *melted chocolate* for a decadent finish.
Quick Tips for Success
Use *finely shredded coconut* for the best texture—it helps the cookies hold together better. If your mixture feels too dry, add *1-2 teaspoons of extra coconut milk*. When forming the cookies, lightly wet your hands to prevent sticking. Remember, they won’t spread much, so shape them as you’d like them to look when baked!
3 Ingredient Coconut Cookies (Vegan)
Ingredients
- 2 cups shredded coconut 6oz/180g
- 2 tablespoons granulated sugar
- 1/4 cup coconut milk 2floz/60ml
Instructions
- Preheat your oven to 350F (180oC) and line a baking tray with parchment paper.
- In a large bowl combine the *shredded coconut, sugar and coconut milk.
- Using a spatula mix until the shredded coconut is fully coated and the mixture comes together into a sticky wet batter.
- Using a tablespoon scoop the coconut mixture into your hands and form into a ball. Place the coconut balls onto your baking tray about 1 inch apart. Gently press each cookie down to form a small round as they do not spread when baking.
- Bake the coconut cookies for 15-18 minutes or until golden brown around the edges.
- Allow to cool on they baking tray for about 10 minutes before carefully transferring to a cooling rack.
- Once cool you can store these cookies in an airtight container in the fridge for 3-4 days.
- * Shredded coconut varies. For best results use finely shredded/desiccated coconut.
