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My no bake coconut cookies are soft, chewy, and lightly sweetened. Made with just 3 ingredients and ready in seconds!
Hungry for more no-bake treats? You’ll love my fudge cookies, healthy cookie dough, and no bake brownies.
As much as I love coconut chocolate cookies, sometimes the coconut deserves its moment in the limelight.
Que, my chewy coconut cookie recipe. Made with a shortlist of ingredients, they’re light and cakey, and you only taste the pure coconut flavor.
Table of Contents
Why I love this recipe
- Just 3 ingredients. All you need is coconut, condensed milk, and powdered sugar.
- No fancy kitchen equipment. There’s no electric mixer, no food processor, and no oven. Just mix everything in a bowl and shape the cookies on a baking sheet.
- Easy to make diet-friendly. They’re free of flour and eggs, and they’re dairy-free with one simple swap (keep reading to find out!).
- Not overpowering. Coconut has a bad rap for tasting like sunscreen when overdone, but I made sure these cookies taste refreshing and sweet.
Ingredients needed
- Unsweetened shredded coconut. Try to use finely shredded coconut flakes, as they make it easier for the cookies to hold their shape. The best kind I’ve found is 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 coconut cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line a large plate or baking sheet with parchment paper or a silicone mat and set aside.
Step 2- Mix. In a large mixing bowl, stir all of the wet and dry ingredients until a sticky dough remains.
Step 3- Shape and chill. Using a cookie scoop or large spoon, scoop small cookie dough balls and place them on the lined tray. Press each ball into a cookie shape and refrigerate until firm.
Arman’s recipe tips
- Make them vegan. Use coconut condensed milk.
- Freeze them. When time is of the essence, I’ll pop the cookies in the freezer for 10-15 minutes.
- Cut the carbs. Swap the condensed milk for sugar-free condensed milk and use a powdered sugar substitute.
- Enhance the cookie flavor. Add one teaspoon of vanilla extract, coconut extract, or a pinch of salt to bring out the natural sweetness.
- Toss the cookies in light brown sugar for added crunch and sweet flavor.
- Add mix-ins. Fold in chocolate chips, almonds, pecans, candy buttons, or dried fruit.
Storage instructions
To store: Store leftover cookies in an airtight container in the refrigerator for up to two weeks.
To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
These cookies are suitable for those who are celiac.
Technically yes, although I find their texture baked is a little brittle and chewy (not in a good way!).
More easy cookie recipes
- Vegan peanut butter cookies
- Almond butter cookies
- Lemon ricotta cookies
- Sugar free cookies
- Cream cheese cookies
No Bake Coconut Cookies
Ingredients
- 3 cups shredded coconut
- 1/2 cup powdered sugar
- 2/3 cup condensed milk
Instructions
- Line a large plate or baking tray with parchment paper and set aside.
- In a large mixing bowl, add the shredded coconut, condensed milk, and powdered sugar, 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.
Notes
Nutrition
Originally updated November 2022, updated and republished August 2024
Imstead of coconut shredded I want to put instant oats coconut flavour. What you think?
Only three ingredients for this amazing coconut taste? Great. I love coconut so much.