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!
How to make raw coconut cookies?
These coconut cookies are no-bake cookies with coconut oil. Coconut oil is the magic ingredient that holds raw cookies together.
In fact, coconut oil solidifies below 23C, 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.
- Unsweetened desiccated coconut
- Almond flour or almond meal both work well in the recipe, but for a lighter color, I recommend blanched 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- 70%-85 dark chocolate bars are vegan, including some sugar-free stevia-sweetened dark chocolate. If unsure, check the ingredient list for no milk or dairy.
Flat coconut cookies or coconut balls!
You can shape these cookies the way you like! They also make beautiful no-bake coconut cookie balls for a Christmas cookie platter.
To do so, skip the flattening step, dip your no-bake coconut balls into the melted chocolate, and you will turn this into an amazing chocolate-covered coconut ball recipe!
Play with the flavors: coconut lime, vanilla coconut, and more!
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.
More no-bake vegan cookies
If you love easy no-bake vegan cookies, I recommend trying these recipes:
Don’t forget to share a picture of your cookies with me on Instagram! I love to reshare your creation in my stories with all the conscious plant kitchen followers!
Your friend, Carine.
No-bake Coconut Cookies
- 2 tablespoons Desiccated coconut - unsweetened
- 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.
- 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.
- 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.
- net carbs per cookie: 2g
- calories: 107 kcal
- fat: 8.9g
- fiber: 1.9g
- carbs: 3.9g
- protein: 1.2g