Super Easy No-Bake Coconut Cookies

These no bake coconut cookies are the perfect thing when you need a healthy treat in a flash. They come together super quick and are loaded with healthy ingredients.

Plus, they’re grain free, keto, & sugar free too!

These cookies are basically like a raw coconut macaroon, aka “Super Tasty Easy Peasy Low-Carb On the Fly Sweet Treat”, aka Cocoroon/Hail Merry Copycat. And we love them.

I mean, I love baking but sometimes more than that I love not baking.

Sometimes I want something yummy, but I don’t have time for baking. I’m sure you agree.

At times like these, no-bake desserts treats like these healthy chocolate truffles and the no-bake coconut cookies that I am going to share today fit the bill.

These no-bake cookies are really kind of like cookies and kind of like candies.

Why You’ll Love These No-Bake Cookies

One thing that is really nice about these no-bake coconut cookies is that they don’t use rolled oats as one of the ingredients like most no-bake cookies do. Oats are super high in phytates, which are rough on your digestion and are thought to pull nutrients out of your body. They’re also high in carbohydrates so if you’re watching carbs, oat-filled no bakes aren’t a good idea.

For the phytate reason, I really recommend staying away from no-bake oat cookies unless you soak your grains first to remove some of the phytates.

Also, these cookies are so easy to make, made with only simple healthy ingredients, and they’re frugal too.

And of course, delicious.

The Inspiration for These Coconut Cookies

The inspiration for these little cuties came from a recipe on Chocolate Covered Katie’s blog and a similar recipe by another Katie (who, sad to say, isn’t blogging any longer).

The other gals called these cookies “coconut crack”. Well, they are something I can’t get enough of, but I have never been fond of the “crack” name because that stuff has created so much havoc in people’s lives that I don’t like to use the name.  

But I loved the idea and decided to make my own version of the treats.

I had to mess around with the recipe a bit to get it to what our family calls perfect.  For some reason this reformed sugar-aholic thought the other versions were a little too sweet.

We love these and even called them Coconut Delights because they are great and we’d just watched The Lion, the Witch and the Wardrobe and were thinking about Edmond’s addiction to Turkish Delight.

Recipe Notes and Substitutions

• Blending: These no-bake coconut cookies come together really fast but if you make them in a high-speed blender you will have to take great care to not over-blend. If you do, you will get flavored, sweetened coconut butter. They will still taste great, but be forewarned.
• Food Processor vs. Blender: If you make these in a food processor, the blending will take a lot longer and you might have to let the machine rest at times, similar to when making Homemade Coconut Butter.
• Make Sure Container Is Dry!: Your blender or food processor needs to be dry before making these. Any water present will make the coconut much harder to blend.
• Sweetener: My Sugar Substitute would work great instead of xylitol. Subbing 1/8 teaspoon stevia extract would work as well. Or use half of one sweetener and half stevia. Coconut Sugar can be used but it will make the treats somewhat brown. Monk fruit is a great alternative as well.
• Stevia: See this post on Stevia: What It Is and How to Use It for tips on using this super-sweet, all-natural herb. If you choose to use stevia in these coconut cookies, just note that 1/32 of a teaspoon equals 2 tablespoons of table sugar. These tiny measuring spoons are a HUGE help in any kitchen that uses stevia extract. Stevias vary in strength and volume so play around to see how much you need. The 2nd smallest scoop is 1/32 of a teaspoon (the standard “stevia scoop” size) and it fits nicely in many jars.
• Salt: Your salt preference will also depend on the type of salt that you use and how much you like. Start with less and add more to this or your next batch as you like. I always like a little more salt in my sweet treats.
• Vanilla: For vanilla, you can consider using an alcohol-free version since these cookies are no-bake so the alcohol won’t burn off.
• THM: For those on the Trim Healthy Mama plan, this recipe will fit in as an “S.”
• AIP: Use carob instead of cocoa (if using drizzle), and coconut sugar, maple syrup, or honey for the sweetener. Maple sugar will yield a lighter color as a granulated option.

These cookies are a wonderful addition to a cookie exchange or packaged in a candy box.

More Easy Healthy Treats

• Silky Smooth Bean Fudge – even bean haters will love this recipe.
• Almond Joy Bars – you’ll love how easy and delicious these are.
• Homemade “Jello” – so much better than the box.

No Bake Sugar-free Coconut Cookies (Coconut Delights) (dairy, egg, and grain free)

These Vegan No-Bake Sugar-free Coconut Cookies come together super quick and are loaded with healthy ingredients. Only 4 ingredients and grain-free too!

4.50 from 14 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: No Bake Coconut Cookies

Prep Time: 5 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 25 cookies

Calories: 103kcal

Ingredients

• 3 cups unsweetened shredded coconut
• 3/8 cup coconut oil
• 1/2 cup low carb sweetener (or whatever sweetener you like–see Recipe Notes)
• 2 teaspoons vanilla (optional, but recommended)
• 3/8 teaspoon salt (or to taste–see Recipe Notes)

Optional Toppings

• Homemade Chocolate / Carob Chips (melted for drizzle)
• coconut shreds
• finely-chopped nuts

Instructions

• Put all ingredients in a food processor or blender. You might want to start with 1/2 the amount of salt and adjust as needed.
• Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won’t be these no-bake cookies :-)!)
• Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. I had a little trouble with the "balls" falling apart but just gently press them back into the desired shape.
• Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate (I used my Homemade Chocolate or Carob Chips piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
• Leave to firm up on a plate. They will firm up at room temperature.
• You really don’t need to store these in the fridge but I think they taste a tad bit better cold.

Notes

Blending: These no-bake coconut cookies come together really fast but if you make them in a high speed blender you will have to take great care to not over-blend. If you do, you will get flavored, sweetened coconut butter. They will still taste great, but just so you know :)!

Food Processor vs. Blender: If you make these in a food processor, the blending will take a lot longer and you might have to let the machine rest at times, similar to when making Homemade Coconut Butter.

Make Sure Container Is Dry!: Your blender or food processor need to be dry before making these. Any water present will make the coconut much harder to blend.

Sweetener: My Sugar Substitute would work great instead of xylitol. Subbing 4 scoops stevia extract would work as well. Or use 1/2 of one sweetener and 1/2 stevia. Coconut Sugar can be used but it will make the treats somewhat brown. Monk fruit is a great alternative as well.

Stevia: See this post on Stevia: What It Is and How to Use It for tips on using this super-sweet, all-natural herb.
If you choose to use stevia in these coconut cookies, just note that 1/32 of a teaspoon equals 2 tablespoons of table sugar. These tiny measuring spoons are a HUGE help in any kitchen that uses stevia extract. 
Stevias vary in strength and volume so play around to see how much you need.
The 2nd smallest scoop is 1/32 of a teaspoon (the standard “stevia scoop” size) and it fits nicely in many jars.

Salt: Your salt preference will also depend on the type of salt that you use and how much you like. Start with less and add more to this or your next batch as you like. 

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg | Net Carbs: 1g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.

I hope you love these No-Bake Coconut Cookies as much as we do!
What’s your favorite treat in your home?