No Bake Coconut Cookies
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My no bake coconut cookies are soft, chewy, and perfectly sweetened. Made with just 3 ingredients and ready in minutes.
Why I love this recipe
As much as I love coconut chocolate cookies, sometimes the coconut deserves its moment in the limelight, and this is how these no bake coconut cookies were born.
Essentially, they are the same cookie but without the chocolate coating. I had to tweak the mixture a little to make them sturdier by adding more powdered sugar, so they don’t soften too much on their own. Here’s why they’re a hit:
- 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 (provided you use fine coconut flakes). Just mix everything in a bowl and shape the cookies on a baking sheet.
- Not overpowering. Coconut has a bad rap for tasting like sunscreen when overdone, so I balanced the coconut with enough condensed milk so they taste refreshing and sweet.
- Naturally gluten-free and egg-free. And if you use coconut condensed milk, they can be dairy-free.
★★★★★ REVIEW
“The coconut cookies were delicious! Quick and easy recipe for sure. I thought my first try was a little sweet, so in the second batch, I omitted the powdered sugar and added one tsp of almond extract. This worked equally well without the extra calories. I love this recipe!” – Cori
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below:
- Unsweetened shredded coconut. Try to use finely shredded coconut flakes (sometimes referred to as desiccated or macaroon-style coconut), as they help the cookies hold their shape. If you only have the large flakes, blend them down into a fine texture.
- Condensed milk. Binds the cookies together and gives them that gorgeous chewy texture. If you need these to be dairy-free, use coconut condensed milk. The one I use is Thai Kitchen.
- Powdered sugar. Adds extra sweetness and structure.
How to make no bake coconut cookies
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 the wet and dry ingredients until you have a sticky dough.
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
- Freeze them. When time is of the essence, I’ll pop the cookies in the freezer for 10-15 minutes to firm up quickly. This means you get to dig in faster!
- Cut the carbs. Swap the condensed milk for sugar-free condensed milk and use a powdered sugar substitute. I used to make it this way when I was watching my carbs, and they taste almost identical and have that firm, chewy texture.
- Add mix-ins. Fold in chocolate chips, almonds, pecans, candy buttons, or dried fruit. I really love the combo of nuts here!
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 Ziploc bag and store them in the freezer for up to 6 months.
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
More no bake cookie recipes
Originally updated November 2022
Very tasty and quick to make,
How can I make these into chocolate coconut nobakes
I suppose you could add cocoa powder to it.
When you can’t make cookies….make bars…. Flatten in pan freeze . Even add toppings
Could I substitute oat flour for almond flour?
Not that I’ve tried.
These sound so good but I have an issue with the texture of coconut. Do you think I could use coconut butter instead of the shredded? It’s just coconut ground into a butter. 🤞
That won’t work. Best for you to make another recipe instead.
I just made these cookies and they turned out amazing. I used (sugar free) choc zero caramel syrup with mine. Omg yummy yummy! I just used gloves and my cookies shaped perfectly.
Love to hear that, Jamie! 🙂
Hey arman can I use the fresh grated coconut…
I wouldn’t Reji- it will spoil very, very quickly.
Well and again, this is not sugar free, sugar substitutes of any kind is still a sugar and its processed by our body exactly the same way as regular sugar, even honey. Sugar is sugar, Stop subsidizing it and then call it sugar free!
Kari, I call any recipe made without sugar (including sugar substitutes) sugar free.
These are sugar free, enjoy.
These are incredibly good and incredibly easy. To save time, I even spread the “batter” in corning ware with a plastic lid for storage. I just use a butter knife to break off a piece. Not as pretty; but still as yummy.
Thanks for the lovely feedback and review, Cindy. I’m glad you enjoyed the recipe and found a workaround.
Cook time 10 minutes? How do we cook them?
That is an error, it is prep time.
Is there supposed to be half the coconut oil left in the bowl after forming the balls? I think I messed up?
Hi there! It can sometimes be the brand of coconut oil- As long as they formed cookies 🙂
Why does it say cook time 10 minutes?
time to firm up!