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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.
When it comes to simple cookies, our favorite recipes to make include no bake oatmeal cookies, chocolate peanut butter cookies, and these coconut cookies.
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.
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.
More cookie recipes to try
Peanut butter cookies
Almond butter cookies
Ricotta cookies
Sugar free cookies
Cream cheese cookies
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.
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.
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.
Notes
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.
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.
Why Do My Coconut Flour Cookies Fall Apart? This happens if you add too much coconut flour or not enough liquid to bind the fiber from the coconut flour. Also, coconut flour cookies must cool down on a warm baking sheet before being moved. These give them time to firm up before cooling down on a rack.
Add oats or nuts: Adding oats or nuts to the dough can add texture and help it hold its shape better. Use a different type of liquid: Substituting a different type of liquid, such as milk or cream, for some or all of the water or other liquid called for in the recipe can help the dough thicken and hold together better.
Dough will often be much thicker than expected when baking with coconut flour. Don't worry too much, just keep going. A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs.
1 cup all-purpose flour = 1/4-1/3 cup coconut flour. Coconut flour can be baked at the same temperature as other recipes, no need for adjustment. The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs.
Sweetened coconut is generally used in sweet recipes, like cakes and cookies, while unsweetened coconut is generally used in savory recipes, like curries and granola. A cake that calls for sweetened coconut will be very different in both texture and flavor if made with unsweetened coconut.
Coconut flour is generally a safe alternative to wheat flour for most people. It has relatively few health risks or side effects. However, the high amount of fiber in coconut flour may cause bloating in some people.
Cookies made with coconut oil instead of butter will generally turn out OK, although they'll be a bit more crunchy. That's because butter is 16 to 17 percent water, while coconut oil is pure fat. Less moisture produces a crisper cookie.
If the flour is very clumpy, it is best to throw it out. Also, if the flour starts to develop an unpleasant smell, it is time to get rid of it. Coconut flour can develop a slightly bitter taste when it goes bad, so be on the lookout for that as well.
Too much flour can result in cookies that look like scoops of ice cream. Packing the flour — tapping the measuring cup on the counter or pushing the powder down with a spoon — will result in using too much.
If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.
Not using enough flour, though, results in a more caramelized-looking loaf. The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized.
Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.
Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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