These No-Bake Coconut Cookies are chewy, sweet, and made with just 3 simple ingredients. A quick grain-free and sugar-free treat that tastes like a coconut macaroon without the baking.
1/2cupgranulated sweetener of choice(or liquid sweetener to taste)
2teaspoonsvanilla(optional, but recommended)
3/8teaspoonsalt(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.
Video
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.