Coconut Cookies


4.98 from 500 votes
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These coconut cookies are soft, and chewy, and need just 3 ingredients to make. No baking is required, these cookies take less than five minutes to make.

coconut cookies.

When it comes to simple cookies, our favorite recipes to make include no bake oatmeal cookies, chocolate peanut butter cookies, and these coconut cookies. 

Why this recipe works

  • Just 3 ingredients. All you need is coconut, condensed milk, and powdered sugar. 
  • No baking is required. This recipe takes less than 5 minutes to make because there is no need to turn on the oven. 
  • Easily made dairy free. Swap out the condensed milk for a dairy-free alternative. 

Now, these aren’t hard or crispy cookies. The texture is thick, soft, and pleasantly chewy. The cookies are sweet and full of coconut flavor, without being overpowering. 

What are coconut cookies made of?

You’ll love the simple ingredient list to make this recipe. If you’ve made any of our healthy desserts before, you probably already have everything on hand. Here is what you’ll need: 

  • Shredded unsweetened coconut. Try to use finely shredded coconut, as they make the cookies easier to hold their shape. The best kind is macaron-style coconut, also known as desiccated coconut. 
  • Condensed milk. Binds the cookies together and gives them that gorgeous chewy texture. 
  • Powdered sugar. Adds extra sweetness to the cookies while also making them slightly gooey in the middle. 

How to make them

This recipe is one of the most simple and quickest desserts you will ever make! Ready to whip up these cookies?

Step 1- make the dough

Start by adding all your ingredients into the mixing bowl and mixing until a thick and sticky dough remains.

Step 2- shape into cookies

Next, lightly wet your hands and roll portions of the dough into balls. Place them on a lined plate or tray and press down on each one into a cookie shape. 

Step 3- Chill

Place the plate into the refrigerator for at least 20 minutes to firm up. 

coconut cookie recipe.

Tips to make the best recipe

  • If you have a cookie scoop, you can use that instead of your hands to form the cookies.
  • I always use my hands, but lightly wet them beforehand- it makes working with the cookie dough so much easier.
  • If you’d like to enjoy the cookies sooner, let them firm up in the freezer.

Dietary swaps and substitutions

The beauty of these cookies is just how easy they are to adapt to various diets out there. Here is what I’ve tried: 

  • Cut the carbs. Swap out the condensed milk and powdered sugar with low carb subs, like sugar free condensed milk and a powdered sugar substitute
  • Make them vegan. Replace the condensed milk with coconut condensed milk. 
  • Add mix-ins. Fold through chocolate chips, walnuts, or even some raisins. 

Storage instructions

  • To store: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
  • To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. 
coconut cookie.

Frequently asked questions

Is this recipe gluten-free?

These cookies are suitable for those who are celiac.

What are the benefits of coconut cookies?

Coconut cookies are lower in carbs and higher in fat, keeping you satisfied for longer. These are also great if you have a nut allergy.

coconut cookies recipe.

Coconut Cookies | 3 Ingredients And 5 Minutes

4.98 from 500 votes
These coconut cookies are soft, and chewy, and need just 3 ingredients to make. No baking is required, these cookies take less than five minutes to make.
Servings: 20 cookies
Prep: 1 minute
Cook: 4 minutes
Total: 5 minutes



  • Line a large plate or baking tray with parchment paper and set aside.
  • In a large mixing bowl, add all your ingredients and mix well, until a sticky dough remains.
  • Using your hands or a cookie scoop, form small balls of dough and place them on the lined plate or tray. Press each ball into a cookie shape. Refrigerate until they firm up.


TO STORE: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.


Serving: 1cookieCalories: 125kcalCarbohydrates: 12gProtein: 2gFat: 10gSodium: 18mgPotassium: 114mgFiber: 2gVitamin A: 27IUVitamin C: 0.5mgCalcium: 33mgIron: 0.5mgNET CARBS: 10g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. HI ARMAN! Missing you a lot xxxx

    These cookies look so amazing! I never tried a Mound bar, but I bet it tasted lovely–ALMOST as lovely as these cookies would taste!

      1. I like this recipe a lot. If I could make a suggestion, toasting the coconut flakes before using them in the cookie will add a lot of flavor. Yes, it’s an extra step and maybe 7-10 minutes, but it gives the cookies a deeper, richer taste.

  2. I definitely want to make these, they look great! However, I want to caution you about advertising them as sugar free. Since they have maple syrup in them they are not sugar free. “Sugar” does not just refer to cane sugar, but any carb based sweetener. Thus, maple syrup, cane sugar, honey, corn syrup and agave nectar are all “sugars.” A lot of people avoid cane sugar because they mistakenly think that’s what is meant by eating low sugar. While processed cane sugar is definitely to be avoided, unprocessed whole cane sugar like Sucanat is an acceptable natural sweetener with about the same carbs per volume as honey and maple syrup.

    1. Liz, with all due respect, these are 100% sugar free. As mentioned in the recipe card and within the post, it states that I used monk fruit maple syrup, which has no sugar. Maple syrup/honey are mere suggestions for those who can tolerate those. Enjoy.

  3. Oh my gosh! My Dad LOVES coconut, but can’t have a lot of sugar in his diet for health reasons. Can’t wait to make these for him during the holidays. Thanks for sharing this recipe!!

  4. Wow, $10 for a bottle of syrup! Is there a budget-friendly substitution you can think of? I know you say you can only use 1/4 cup but that bottle isn’t even a full pint.

  5. Do you think pure liquid stevia could be used, or does it need he other sweetener to hold together/ texture? My daughter is only alowed to have pure stevia.

  6. No way these cookies will hold together! Used 1/4 5th up maple syrup. Pure crumbs, any ideas? I’m about to throw some almond flour in with them.

    1. Joanne, these have been made by hundreds successfully- You need to wet your hands lightly before forming into cookie shapes and refrigerating immediately.

    2. Same thing. They wouldn’t hold together. Might work better if coconut oil wasn’t fully melted. There is no way I could shape these anything close to the picture. They smell delicious and will likely be delicious but they do not hold their shape. Or any shape.