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By Carine Claudepierre
Published on 02/06/2024 - Last updated on 04/09/2024
4.84 from 100 votes
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These No-Bake Coconut Cookies are easy healthy vegan cookies similar to no-bake coconut macaroons with a tangy coconut lime flavor and a delicious chocolate shell. They are the perfect snack or dessert for any occasion, and they are even keto-friendly!
I love to make sweet treats with coconut. It’s an ingredient that adds a fantastic taste and texture to baking and no-bake recipes alike. Just try my Coconut Banana Cookies, Coconut Flour Oatmeal Cookies, or Coconut Flour Shortbread Cookies and you too will be convinced!
What Are No-Bake Coconut Cookies?
Coconut No-Bake Cookies, also called raw coconut cookies, are cookies made without any oven or heat.
They are made of a combination of raw ingredients no butter or sugar, only wholesome nourishing ingredients combined at room temperature and then solidify in the fridge or freezer, like my No-Bake Almond Butter Cookies or No-Bake Pumpkin Cookies.
Ingredients and Substitutions
These no-bake cookies with coconut are cookies made with coconut oil. Coconut oil is the magic ingredient that holds raw cookies together.
In fact, coconut oil solidifies below 74°F (23°C), which gives all the texture to these no-bake vegan cookies.
Let’s have a look at the simple ingredients you need to make those macaroon cookies.
It’s very easy to make a raw coconut cookie in less than 20 minutes. All you need are:
- Unsweetened Desiccated Coconut
- Almond Flour or rolled oats, oat, and coconut makes the cookies a bit dryer so I recommend almond flour
- Coconut Oil – feel free to use refined coconut oil if you don’t like the strong flavor of unrefined coconut oil.
- Liquid Sweetener – I love to use either maple syrup or sugar-free monk fruit syrup to make the keto coconut cookies. It is up to you to choose the sweetener you prefer. Other options are coconut nectar, brown rice syrup, or agave syrup.
- Lime Juice – or simply water or coconut water if you don’t like the flavor of coconut lime together.
- Dark Chocolate – chocolate and coconut go very well together! So dip half of your cookies in melted 70%-85 dark chocolate!
How To Make No-Bake Coconut Cookies
Optional Flavors
The recipe uses 3 tablespoons of liquid, and many liquids will work I recommend using lime juice as coconut lime is the magic flavor.
However, you can also try coconut water to enhance the coconut flavor or unsweetened vanilla almond milk for a vanilla coconut cookie.
You can also add a dollop of peanut butter to the batter to add a lovely peanut butter flavor, but this increase saturated fat as well.
Storing No-Bake Coconut Cookies
These no-bake cookies with coconut can be stored for up to one month in a sealed container in the fridge.
You can also store your cookies in the freezer, in silicone bags, and thaw them 30 minutes before serving.
They are delicious to eat frozen as well.
More No-Bake Cookie Recipes
If you love easy no-bake cookie recipes I recommend trying these recipes:
Healthy no-bake cornflake cookies
Healthy No-Bake Oatmeal Cookies
Vegan Cookie Dough
No-Bake Vegan Cookies
No-bake Almond Butter Cookies
No-bake Coconut Cookies
No-bake coconut cookies are easy healthy vegan cookies similar to no-bake coconut macaroons with a tangy coconut lime flavor and delicious chocolate shell. The perfect snack or dessert for any occasion.
4.84 from 100 votes
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Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Course: Snack
Cuisine: American
Servings: 25 cookies
Calories: 120 kcal
Author: Carine Claudepierre
Ingredients
US Customary – Metric
- 2 cups Desiccated Coconut - unsweetened
- 1 cup Almond Flour
- ⅓ cup Maple Syrup - or brown rice syrup or sugar=free monk fruit syrup if keto
- ⅓ cup Coconut Oil - melted
- 3 tablespoons Lime Juice - or lemon juice or coconut water or unsweetened vanilla almond milk
Chocolate shell
- 3 oz Dark Chocolate - 70% or 85% Lindt is vegan or sugar-free stevia-sweetened if keto
- 2 teaspoons Coconut Oil
Decoration
- 2 tablespoons Desiccated Coconut - unsweetened
Instructions
In a food processor, using the S blade attachment, add all the ingredients. Choose the liquid you like depending on the flavor you want to add to your coconut cookie. For a pure coconut taste, use coconut water or use lime juice for a coconut lime flavor.
Process for 1 minute, stop the food processor, scrape down the sides of the bowl and repeat for 1-2 minutes until all the ingredients are soft and come together into a dough. It should take about 3 minutes at medium/high speed. If too dry, add 1 extra tablespoon of liquid of your choice.
Roll 25 small cookie balls within your hands and place each ball onto a plate covered with parchment paper.
Flatten each ball into a cookie shape and place the plate into the freezer for 5 minutes while preparing the chocolate coating.
Chocolate shell
Melt the vegan dark chocolate with coconut oil in a saucepan under low heat, constantly stirring to prevent the chocolate from burning. Otherwise, microwave in a microwave-safe bowl with 30-second bursts.
Remove the cookies from the freeze and half dip each coconut cookie into the melted chocolate.
Bring back the dipped cookie onto the plate and repeat until all cookies are decorated.
Sprinkle extra desiccated coconut on the melted chocolate to decorate.
Place the plate in the freezer for 5 minutes to set the chocolate shell.
Storage
Store the cookies in an airtight container in the fridge for up to 3 weeks.
The cookies can be frozen in a sealed bag or box. Defrost 30 minutes before and eat them half-frozen or at room temperature.
Notes
Nutrition panel for one keto coconut cookies using sugar-free monk fruit syrup and sugar-free chocolate (stevia-sweetened)
- net carbs per cookie: 2g
- calories: 107 kcal
- fat: 8.9g
- fiber: 1.9g
- carbs: 3.9g
- protein: 1.2g
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Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 6.7g | Protein: 1.3g | Fat: 8.9g | Fiber: 1.2g | Sugar: 3.9g
About Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.
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CookiesRaw Vegan DessertsRecipesSnack
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40 Comments
Can something be substituted for the coconut oil?
Reply
Melted cocoa butter work as well. You must use a fat that is solid at room temperature because it’s the magic ingredients that firm up the cookies without baking them
Reply
Excited to make these. Are they similar to a coconut macaroon type dessert?
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It’s a raw recipe so it won’t have the toasted coconut flavor of macaroon, but similar thick coconut texture! nNjoy.
Reply
Can you replace the maple syrup with honey?
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This should work, though I haven’t tried as we don’t use honey.
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do you have any suggestions for using almond pulp (left over from almond milk) instead of almond flour?
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I am sorry but I never made almond pulp before so I am not sure how to bake with it
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These coconut cookies are beautiful and quick and easy to make with no baking involved. Love them ❤️. Thank you for the recipe.Reply
can i use sweetened coconut flakes instead? or will the cookies be too sweet? I know it will obviously change the sugar content
Reply
Sure but it will be very sweet as you said
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These aredelicious! Shared them with a friend tooReply
Can i use oat flour instead of almond flour? Or what can I substitute with almond flour?
Reply
It should work, may be it will be a bit less moist with oat flour so you may have to add more liquid
Reply
Great recipe I tried sugar free with date syrup i think I will try bananas next time!! I had to add more a. flour. thank you for publishing this recipe!Reply
These are so good! I followed recipe as is and they turned out great. Next time I may sprinkle them with pistachios to give them some color and crunch.Reply
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