No-Bake Coconut Cookies
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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!
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.
How To Make No-Bake Coconut Cookies
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.
Ingredients
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!
Processing Batter
To make these no-bake cookies, simply add all the ingredients into a food processor.
Then, process until it forms a paste and comes together.
No Food Processor?
If you don’t have a food processor you can first melt coconut with maple syrup.
Then, stir in thin desiccated coconut, almond flour, lime juice, or almond milk.
However, this method makes the dough much more fragile and difficult to shape by hand.
You may have to place the amount of batter for each cookie into muffin cases, press to compact the batter then freeze.
Forming No-Bake Coconut Cookies
Finally, cover a baking sheet with parchment paper or wax paper.
Then, scoop out a tablespoon of dough and roll it into a ball.
Place each coconut ball onto the prepared baking sheet, leaving half thumb space between each ball.
Then, press down each cookie ball into a flat cookie.
Freezing
Place the baking sheet with the cookies into the freezer to set. It takes about 10 – 15 minutes to harden
Chocolate Coating
Meanwhile, prepare the melted chocolate to dip the cookies halfway.
In a saucepan, add the chocolate chips or dark chocolate.
Bring over medium heat and remove from heat when chocolate is melted.
You can also make your own chocolate by melting 2 tablespoons of cocoa powder with 3 tablespoons coconut oil and a teaspoon of maple syrup.
Dipping In Chocolate
Now, remove the baking sheet from the freezer and dip each coconut cookie halfway into the melted chocolate.
Place bake on the tray and repeat until all the cookies are dipped in chocolate.
Place the baking sheet back into the freezer to set the chocolate shell.
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:
Don’t forget to share a picture of your no-bake cookies with me on Instagram! I love to re-share your creation in my stories with all the conscious plant kitchen followers!
No-bake Coconut Cookies
Ingredients
- 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
- net carbs per cookie: 2g
- calories: 107 kcal
- fat: 8.9g
- fiber: 1.9g
- carbs: 3.9g
- protein: 1.2g
Can something be substituted for the coconut oil?
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
Excited to make these. Are they similar to a coconut macaroon type dessert?
It’s a raw recipe so it won’t have the toasted coconut flavor of macaroon, but similar thick coconut texture! nNjoy.
Can you replace the maple syrup with honey?
This should work, though I haven’t tried as we don’t use honey.
do you have any suggestions for using almond pulp (left over from almond milk) instead of almond flour?
I am sorry but I never made almond pulp before so I am not sure how to bake with it
These coconut cookies are beautiful and quick and easy to make with no baking involved. Love them ❤️. Thank you for the recipe.
can i use sweetened coconut flakes instead? or will the cookies be too sweet? I know it will obviously change the sugar content
Sure but it will be very sweet as you said
These aredelicious! Shared them with a friend too
Can i use oat flour instead of almond flour? Or what can I substitute with almond flour?
It should work, may be it will be a bit less moist with oat flour so you may have to add more liquid
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!
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.
These are a nice treat, but the measurements are really way off. I followed the recipe exactly, except added only 1T lime juice. The mixture was so damp and oily, by the end I added well over 1/2c more coconut and 1/4c more almond flour. And even then they were oozing oil as I formed them–with a measuring Tablespoon, by the way and got exactly 25 scoops. I coated them in tempered chocolate (even sprinkled a bit of Maldon salt on a few), and I have to say they are super delicious. I will make them again will much less coconut oil.
Same thing happened to me, the proportions of the coconut and flours to the other ingredients are very off. The flavor was on-point though. Hopefully Carine will see our comments and update the recipe because it tasted delicious, but the texture was sticky, oily and liquidy for me following the recipe as written.
I retested this recipe many times, and it works very well with the proportions shared so I am not sure what’s going on. I am sorry I can’t help you more. Did you use ultra thin desiccated coconut and a food processor? This recipe won’t work with coarser coconut like coconut flakes or shredded coconut and the food processor is a must to break the dry ingredients into a thinner texture and stick it to the liquid ingredients
Shopping for the ingredients…Can’t wait to try them!!! Thanks
I already prepared it twice and we love them, they are very satiating and that is very good for fasting
Can I use Coconut flakes instead of desiccated coconut?
Sure but it will take longer to blend and form a dough
Could you use coconut flour instead of almond flour?
No sorry, these 2 flours have different amount of fiber, you can’t swap one by the other
Is there a flour you’d recommend in place of the almond flour?
You can’t eat all flour raw, for example wheat is not a flour that can be eaten raw. Oat flour can replace almond flour by same amount here. Enjoy
It’s crazy how easy they are to make! They’re the perfect way to start my day bc I honestly love the combo coconut+lime!
Your recipes are always a success!!
These are so good! We used a mixing bowl (more toddler chef friendly), so the coconut shreds stayed whole, added the zest of the three lemons we juiced, and 1/4C chia seeds. Skipped the chocolate to let the lemon shine. The perfect balance of sweet and tart, and a great texture.
I put the batter in the freezer before shaping to deal with the stickiness.
I made these with my kids and vanilla was insisted for the flavor. As a result they taste like almond joy bars.
Great idea, otherwise you can rub your hands with a tiny bit of coconut oil to roll these easily. Sounds delicious with vanilla too. Enjoy the vegan recipes around here, XOXO Carine
I’m currently making these cookies and as I’m placing them on the tray to put in the freezer, I’m noticing that the batter is quite sticky. Is this how it is supposed to be?
Yes the batter is slightly sticky due to the syrup but they won’t be sticky after freezing them. Enjoy, XOXO Carine
Made these today and yummy! I used lemon juice vs lime and pooled the melted chocolate on top vs dipping. I don’t have to worry about storage time as they will not be lasting anywhere near 3 weeks! Thx
I agree, those never last 3 weeks in my house either! Enjoy the recipes on the blog, XOXO Carine.
They are fabulous! Thanks for the recipe 🙂
Thank you! Enjoy the vegan recipe around here. XOXO Carine
What is melted coconut?
It’s crazy how easy they are to make! They’re the perfect way to start my day bc I honestly love the combo coconut+lime!
Your recipes are always a success!!
It refers to melted coconut oil. Enjoy the cookies, XOXO Carine