Chocolate coconut cookies featuring a sweet coconut filling enveloped in your favorite chocolate! Made with just 4 ingredients, these cookies are truly addictive.
Nothing bad can happen when chocolate and coconut team up. Whether it’s in dessert bars, protein bars, or brownies, this combination always hits the spot.
Nothing beats pairing them together to make cookies.
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The best coconut chocolate cookies
Bounty bars used to be my favorite chocolate bars to eat back in the day and these cookies were the inspiration for them. I came up with these easy chocolate-covered cookies that have only 4 ingredients and satisfy the cravings for two of my favorite things- coconut and chocolate.
- You don’t need to bake anything. As much as I love baking, I always go for no bake cookies when I am desperately craving a sweet treat.
- Any sweetener you like will work. This recipe uses regular white sugar to sweeten the cookies. Feel free to use your favorite granulated or sticky sweetener.
- The cookies take less than 15 minutes to make. As you don’t have to bake anything and there are only four ingredients in these cookies, they take under 15 minutes to make.
Here’s what you’ll need to make these 4-ingredient cookies.
- Shredded coconut. Use unsweetened shredded coconut. Buy it in stores or shred the coconut meat yourself using a food processor or a grater.
- Sugar. Regular white sugar works well for this recipe. You can use superfine sugar as it dissolves more easily.
- Coconut milk. While any plant-based milk will work, coconut milk works best for these cookies flavor-wise.
- Chocolate chips. Use any chocolate chips you like.
How to make chocolate coconut cookies
These cookies are a breeze to make. Here’s how you make them in three easy steps.
Step 1 – Prepare the coconut filling
Add the shredded coconut, sugar, and coconut milk to a high-speed blender. Blend until a thick mixture remains. While blending, scrape down the sides.
Step 2 – Shape the cookies
When the mixture is ready, wet your hands lightly and start shaping coconut balls. Place them on a baking tray lined with parchment paper and press them into a cookie shape. Freeze the cookies until they are firm.
Step 3 – Cover in chocolate and allow to set
Melt the chocolate in the microwave or using a double boiler. Dip each cookie into the melted chocolate using two forks. Make sure the cookies are fully covered in chocolate.
Place the chocolate-covered cookies back on the lined baking tray and refrigerate until the chocolate is set.
Dietary swaps and substitutions
These 4-ingredient cookies can be easily adjusted to your diet. Here’s how.
- Make them vegan. Use dairy-free chocolate chips if you are vegan or lactose intolerant.
- Ditch the sugar. Make these cookies sugar-free by using a sugar-free granulated sweetener. If your only concern is refined sugar, use pure maple syrup instead.
- Cut down the carbs. Use dark chocolate to coat the cookies and a low-carb syrup to sweeten the coconut filling.
- Swap the sugar and coconut milk in this recipe with condensed milk. Just like in our coconut cookies, It will sweeten the coconut filling while making it thick and doughy enough to work with.
- Double the amount of chocolate if you are aiming for a thicker chocolate coating.
- Use a cookie scoop to make even-size cookies.
- To change things up, use this recipe to make chocolate coconut balls or bars. You can even make them in the shape of the famous Bounty bars.
- Use fresh coconut milk to make the cookies last as long as possible. After opening, coconut milk keeps well for up to 7 days in the fridge.
To store. Store these no-bake coconut cookies in an airtight container in the fridge for up to two weeks.
To freeze. Freeze the cookies in an airtight container for up to 3 months. Put sheets of parchment paper in between the cookie layers to prevent them from sticking to each other.
More easy cookies you’ll enjoy
Chocolate Peanut Butter No Bake Cookies
No Bake Oatmeal Cookies
You can use pure honey as a sweetener for these cookies. But note that the flavor of honey may overpower the taste of the coconut.
The coconut filling may turn out crumbly if you haven’t added enough liquid to it while blending. Not blending the coconut long enough may result in crumbly cookies too. If your mixture isn’t thick enough, add some water or milk as needed.
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.
Chocolate Coconut Cookies
- 4 cups unsweetened shredded coconut
- 1/4 cup sugar
- 1/2 cup coconut milk
- 2 cups chocolate chips
- 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.
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can I eliminate sweetener?
It won’t hold together without it.
Can I use honey for the sweetener?
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. 🙂
How many cookies does each recipe make
10-20, depending on how big you make them!
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.