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My chocolate coconut cookies are fudgy and rich, with a refreshingly creamy coconut filling. They’re made with just 4 ingredients and NO baking needed!
Love all things coconut and chocolate? Try my chocolate coconut balls, coconut brownies, and Almond Joys next.
Anyone who knows me knows I love pairing chocolate and coconut. If you feel the same, you’ll love my coconut chocolate cookies!
They have all the flavors of Bounty Bars but with a chewy texture. The balance of tropical coconut and intense chocolate flavor is confusingly…perfect.
Table of Contents
Why I love this recipe
- A bake-free recipe. For those nights when I can’t be bothered to turn on the oven, I turn to these coconut cookies.
- Enjoy them your way. Use any sweetener, swap the chocolate, or add fun mix-ins. Don’t hold back!
- Diet-friendly. They’re naturally free of flour, gluten, and eggs and easy to make vegan.
- Get the kids involved. One of the highlights of no-bake recipes is getting the kids involved. They may make a mess, but that’s half the fun!
Ingredients needed
- Shredded coconut. Use unsweetened shredded coconut. Buy it in stores or shred the coconut meat using a food processor or a grater.
- Sugar. I like using superfine sugar or powdered sugar since they dissolve easily. Regular white sugar also works if you don’t mind the granules.
- Coconut milk. For obvious reasons, I prefer coconut milk in these cookies, but if you don’t have it, use any milk.
- Chocolate chips. Melted and coated around the coconut filling. I usually switch it up between dark chocolate and milk chocolate. Use vegan chocolate chips if needed.
How to make chocolate 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 baking sheet with parchment paper.
Step 2- Make the cookie dough. In a blender or food processor, blend the coconut until it reaches a fine consistency. Add the sweetener and blend for another minute. Add the coconut milk and blend, scraping down the sides periodically until a thick dough forms. Transfer it to a large bowl.
Step 3- Shape. Using a cookie scoop, scoop cookies and place them on the cookie sheet. Press each one into a cookie shape, then store in the freezer until firm.
Step 4- Coat in chocolate. Once cookies are firm, melt the chocolate chunks. Using two forks, dip each cookie in the melted chocolate until covered. Repeat process until all cookies are covered. Refrigerate until firm.
Arman’s recipe tips
- Skip the blender. Use an electric mixer or stand mixer with a paddle attachment instead.
- Make the filling creamy. Swap the sugar and coconut milk for condensed milk, condensed coconut milk, or canned coconut cream.
- Double up the chocolate. Once the cookies are firm, dunk them in more melted chocolate for a thicker chocolate layer.
- Add more coconut flavor. Stir in ½ teaspoon of coconut extract into the filling and top the freshly chocolate-coated cookies with coconut flakes.
- Garnish the cookies with flaky sea salt, coconut flakes, or a dusting of cocoa powder.
Storage instructions
To store: Leftover cookies can be stored in an airtight container in the fridge for up to two weeks. Don’t store them at room temperature, as they’re prone to melting.
To freeze: Place the cookies in an airtight container and freeze for up to three months. Place sheets of parchment paper between the layers to prevent them from sticking together.
Frequently asked questions
You can use pure honey as a sweetener for these cookies. However, the flavor of honey may overpower the taste of the coconut.
It may turn out crumbly if you haven’t added enough liquid to the coconut filling while blending. Not blending the coconut long enough may also result in crumbly cookies. Add water or milk as needed if the mixture isn’t thick enough.
You can use coconut flakes instead of shredded coconut for this recipe. Simply add the coconut flakes to a blender and blend until you achieve a finer texture.
More no-bake cookie recipes to try
- No bake chocolate peanut butter cookies
- No bake chocolate chip cookies
- Fudge cookies
- No bake oatmeal cookies
Chocolate Coconut Cookies
Ingredients
- 4 cups unsweetened shredded coconut
- 1/4 cup sugar
- 1/2 cup coconut milk
- 2 cups chocolate chips
Instructions
- Line a large baking tray or platter with parchment paper and set aside.
- In a high-speed blender or food processor, add your unsweetened coconut and blend until a fine consistency remains. Add your granulated sweetener of choice and blend for an extra minute.
- Add your coconut milk and continue blending, scraping down the sides. Once a thick dough remains, remove and place in a large mixing bowl. Lightly wet your hands and form small balls. Place on the lined baking tray and press each ball into a cookie shape. Place cookies in the freezer to firm up.
- Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.
Chocolate and coconut go so well together. I really must do it.
Sounds good and simple!
Love this
That looks extremely delicious! I can’t wait to try it, but what can I use instead of strawberries? Because I’m not a big fan of strawberries and berries in general.
There’s no strawberries in this recipe. Or berries.
How many cookies does each recipe make
10-20, depending on how big you make them!
Do you think it will be a good idea to substitute the coconut with oats?
I haven’t tried, feel free to experiment and see. 🙂
Can I use honey for the sweetener?
Absolutely! 🙂
can I eliminate sweetener?
It won’t hold together without it.