No-Bake Coconut Cookies (3 Ingredients)
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These No-Bake Coconut Cookies are chewy, naturally sweet, and incredibly easy to make with just 3 simple ingredients. They taste like a cross between a coconut macaroon and a coconut candy, but without the sugar or baking.
Perfect for a quick dessert or healthier snack, these cookies are naturally gluten-free, keto-friendly, and ready in minutes.
Think of these cookies as a quick no-bake version of coconut macaroons.
I mean, I love baking but sometimes more than that I love not baking because it takes time and in the summer, it's just too hot to turn the oven on.
At times like these, easy no-bake treats like Healthy Chocolate Bark and these coconut cookies really hit the spot.
Why You'll Love These No-Bake Cookies
These cookies are so easy to make, made with only a few simple healthy ingredients, are customizable for many special diets and flavors, and they're frugal too.
And of course, they're delicious.
One other 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. A number of people are avoiding oats due to cross contamination with wheat and/or because they are not eating grains. These no bake coconut cookies are a great grain-free and oat-free option.
How to Make These No Bake Coconut Cookies
All you need to do is put the ingredients in a blender or food processor, and blend or process them until they are just starting to stick together.
Mold the “dough” into small balls, let them rest or chill, top if desired, and you're done.
That's it!
Flavor Variations
Add any of the following, or a combination of two or more for a different twist on this very adaptable recipe:
- cocoa powder
- almond extract
- peppermint
- orange extract
- cinnamon
- lemon zest
- lime zest
- espresso, regular or decaf coffee powder
- mini chocolate chips
- chopped nuts
Some combinations that work really well are: cocoa powder with any extract, cocoa powder with cinnamon, mini chocolate chips and nuts (could be added either after processing or before), or orange extract and lemon zest. Espresso powder and chocolate would be an especially decadent combination.
Storage
You can store these at room for about a week at room temperature and they should keep for quite a while in the fridge or freezer.
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. Let your food processor rest if need be.
- 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: You can use any sweetener you like for these cookies. Liquid and concentrated sweeteners can work too. Adjust to taste based on the product you use. Coconut Sugar can be used but it will make the treats somewhat brown. Monk fruit is a great alternative as well.
- 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.
- Vanilla: For vanilla, consider using an alcohol-free version since these cookies are no-bake so the alcohol won't burn off.
- AIP: Use carob instead of cocoa (if using drizzle), and coconut sugar, maple syrup, or honey for the sweetener.
More Healthy No Bake 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 Coconut Cookies (3 Ingredients)
Ingredients
- 3 cups unsweetened shredded coconut
- 3/8 cup coconut oil
- 1/2 cup granulated sweetener of choice (or liquid sweetener to taste)
- 2 teaspoons vanilla (optional, but recommended)
- 3/8 teaspoon salt (or to taste–see Recipe Notes)
Optional Toppings
- chocolate chips (melted for drizzle or top with mini chocolate chips)
- coconut shreds
- finely-chopped nuts
Instructions
- Add the coconut, coconut oil, sweetener, vanilla, and salt to a food processor or blender.
- Blend until the mixture sticks together and can easily be pressed into a dough-like texture. Avoid over-processing or the mixture may turn into coconut butter.
- Scoop and press into small cookies or balls.
- Drizzle with melted chocolate or top with shredded coconut or chopped nuts if desired.
- Let rest for a few minutes to firm up before serving.
- Store at room temperature or in the refrigerator.
Notes
- Sweetener Options: These cookies work with a variety of sweeteners including monk fruit, erythritol, allulose, xylitol, coconut sugar, maple syrup, honey, or liquid sugar-free sweeteners. Adjust the amount to taste depending on the sweetener used. If using liquid sweeteners, you may need a little extra coconut to help the mixture hold together. The color of the cookies will change if using a darker sweetener.
- Blender Tip: Be careful not to over-process the mixture, especially in a high-speed blender, or it may turn into coconut butter.
- Salt: Start with less salt and adjust to taste depending on the salt you use and how salty you prefer desserts.
- Storage: Store at room temperature for a day or two, or refrigerate for a firmer texture and longer storage.
- Optional Variations: Top with melted chocolate, chopped nuts, or extra coconut for more texture and flavor.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I'd love to hear what you think about these No-Bake Coconut Cookies!
Loved them!
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