Vegan Coconut Cookies: an easy 4 ingredient recipe for crunchy, crispy vegan cookies packed with three kinds of coconut!
What’s your favorite dessert of the holiday season? If my mom were right next to you, or even across the world, you’d hear her scream: Coconut Cookies!!! Heehee.
As you may well know, my mom is the resident Coconut Expert. She loves all things coconut, including her favorite 5 ingredient vegan coconut chocolate bars, (my favorite) keto coconut ice cream, and these (reader favorite) paleo coconut macaroons.
But her very favorite vegan coconut treat of all time? Today’s Vegan Coconut Cookies! While she loves all things chewy and soft, she occasionally likes to mix things up and go crunchy. So today I’m sharing her favorite crunchy vegan coconut cookies.
Are you ready to see what all the fuss is about? Let’s bake #5 in the 2nd Annual Beaming Baker Vegan Cookie Countdown! Psst…. There are 5 more delicious vegan cookies to come. 😉
How to Make Vegan Coconut Cookies with a crunch!
Preheat
Before you even head into the pantry, make sure to get your oven preheating. Preheat the oven to 300°F. Then, line a baking sheet with parchment paper.
Blend
Bring out your food processor, because we’re using it today! Pour coconut shreds, coconut flour, coconut oil and maple syrup into the bin of the food processor and blend until you get a thick and sticky coconut mixture. Make sure the coconut mixture holds together, because this is your vegan coconut cookie dough.
Scoop
Grab a small cookie scoop and use it to scoop firmly-packed balls of coconut cookie dough. Drop those balls onto the baking sheet you prepared earlier. Then, use the palm of your hand to press down and flatten the cookies to 1/3” thickness. Here’s the small cookie scoop that I use.
Bake
Bake cookies for about 20 mins. Cool and enjoy the best vegan coconut cookies ever!
The 4 ingredients you need
Ingredient 1 – Small Coconut Shreds
Ingredient 2 – Coconut Flour
Ingredient 3 – Coconut Oil
Ingredient 4 – Pure Maple Syrup
The Taste & Texture
Texture
You’ll absolutely love the crispy, crunchy texture of these vegan coconut cookies. With just a little bit of chew in the center, these coconut cookies are on the crunchier side.
Taste
Coconut Lovers, gather around, because these vegan coconut cookies have 3x the coconut goodness: I used coconut shreds, coconut flour, and coconut oil to ensure that the coconut flavor in these vegan coconut cookies remained purely coconut.
The result? Vegan coconut cookies that boast a warm, toasted coconut flavor that’s both sweet and delicious, just like these chewy vegan coconut cookies.
A super easy recipe for deliciously crunchy & crispy vegan coconut cookies—made with just 4 ingredients!
Recommended Tools for the Best Vegan Coconut Cookies
- Small Coconut Shreds – make sure not to use large coconut shreds in your vegan coconut cookies, as they’ll ruin your cookies by melting your dough into blob-y piles. Lol! These small coconut shreds are the best–no added sugars or oil and it’s vegan, with incredible coconut flavor. It’s what I used to develop these tasty vegan coconut cookies!
- Coconut Flour – My favorite kind of flour to use in coconut everything–it keeps the coconut recipe coconutty while keeping the carbs down.
- Food Processor – this is my favorite food processor! It’s so easy to use, reliable and good for making everything from vegan coconut cookies to coconut ice cream to coconut bars.
- Small Cookie Scoop – I usually have you make cookies with a medium cookie scoop, but these cookies are best aka the crunchiest when made in smaller portions. Make sure to use this small cookie scoop when scooping out your coconut cookie dough.
How’d you like learning all the ins and outs of vegan coconut cookies? Crunchy enough for you? 🙂 Let’s put on all the holiday tunes and bake the best crunchy coconut cookies ever! I can’t wait to hear what you think—be sure to comment below if you make these! ‘Til the next tasty baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this vegan coconut cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
2nd Annual Beaming Baker Vegan Cookie Countdown
Welcome to the 2nd Annual Beaming Baker Vegan Cookie Countdown! This year, we’re continuing the baking tradition of sharing 8 vegan cookie recipes that you’ll love. Are you excited?!
- #8: Keto Macaroons Recipe (Low Carb, Gluten Free)
- #7: Healthy Vegan Oatmeal Cranberry Cookies
- #6: 4 Ingredient Keto Peanut Butter Bars
- #5: 4 ingredient Crunchy Vegan Coconut Cookies – This Recipe
- #4: 2 Ingredient Vegan Fudge Recipe – 5 Mins Prep
- #3: 3 Ingredient Keto Nut Clusters (Low Carb)
- #2: Healthy Peanut Butter Oatmeal Cookies
- #1: 4 Ingredient Ultimate Chewy Vegan Coconut Cookies (Gluten Free, Paleo)
- Last year: 1st Annual Vegan Cookie Countdown
4 Ingredient Crunchy Vegan Coconut Cookies
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 18 small cookies 1x
- Diet: Vegan
Description
Vegan Coconut Cookies: an easy 4 ingredient recipe for crunchy, crispy vegan cookies packed with three kinds of coconut!
Ingredients
- 1 ¼ cups unsweetened small coconut shreds or flakes – do not use large flakes*
- 2 tablespoons coconut flour
- 3 tablespoons coconut oil, solid or slightly softened but still solid
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add coconut shreds and coconut flour to the food processor, making sure to spread shreds and flour evenly through the bin of the processor. Make sure to use small coconut shreds, as large ones will result in flat, spread out cookies. Here are the small coconut shreds that I use.
- Add solid coconut oil and maple syrup to the food processor.
- Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a small cookie scoop, scoop firmly-packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Using the palm of your hand, press down and flatten cookies to 1/3” thickness. Cookies should resemble flat discs. The flatter they are, the crunchier they’ll be—just make sure not to flatten so much that they’ll burn.
- Bake for 17-23 mins, until dark golden around the edges and very golden on top. Mine took 20 mins. Place baking sheet onto a cooling rack and allow cookies to cool for 5-10 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 30 mins-1 hour. Enjoy! Storing instructions below.
Vegan Coconut Recipes We Love
Notes
*You must use small coconut shreds for this recipe. The coconut shreds should be the size of sprinkles, or about half a grain of rice. Large coconut flakes will result in flat, spread out cookies (not like the round macaroons you see in the pictures). Here are unsweetened small coconut shreds that I use (pictures included).
Storing Instructions: Store in an airtight container for up to 1 month at room temperature.
Freezing Instructions: If freezing, store in an airtight, freezer-friendly container for up to 2 months. Allow to thaw for 15 minutes before enjoying.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan coconut cookies
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I’ve always been a fan of meat, but my mother is a vegan.
Now I know what to do on Christmas, thanks alot Demeter!
Btw, love your nutrition facts format, easy to understand.
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Isn’t it the best when everyone can enjoy the same yummy food (regardless of diet)? Yeah!! I hope you and your mom have tons of fun making these vegan coconut cookies, Marina! Nutrition facts: thanks so much! I’m happy to finally be able to carve out some time to calculate these suckers. 😉 Happy baking!
Looks great!!
How many cookies does this reciepe yeald?
I dont have this spoon. Can I make it by hand?
Hi Babi! This recipe makes about 18 small cookies. Making it by hand is fine, but the cookie scoop makes the whole process so much easier. Happy baking!
Yummy Demeter. We are eating them right now. Great new recipe. We made them small like you suggested so they’d be crunchier. They are. Thank you so much for another great recipe!!!!! I always turn to your site to help me stay on track. Thank you, again. Dezi
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Thanks so much, Dezi! 🙂 There’s just something about tiny, crunchy cookies that really do the trick, don’t you think? 😉 Your sweet words mean a lot to me. Thank YOU! Happy baking (and eating) to you and your fam. xo
Love the cookie countdown! These cookies are so simple and a perfect amount of sweet!
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Yay! I’m so glad you’re enjoyed the countdown Shruthi! 😊 And doubly glad you’re enjoying the cookies!
Can I sub almond flour for the coconut flour?
Hi Tasie! Yep, I’d recommend using 1/4 cup blanched almond flour instead of the coconut flour. Happy baking!
I love the flavor of Macaroons and these remind me of them in a delicious cookie! I love that you used two forms of coconut. The flavor is fantastic.
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Totally! The perfect cookies for all the coconut lovers out there. 🙂
These did have such a nice crunch and tasted so good. It was amazing they could turn out so good with so few ingredients.
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Thanks Ginny! So glad you enjoyed them. 🙂
I just made these this morning and LOVEd them! I was craving something crunchy!
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How perfect! So happy they were a hit for you!
I adore coconut treats and these cookies are my favorite! I can’t believe how easy they are to make!
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I’m all about the easy cookies this time of year. 😊 So happy you enjoyed them!
Can’t wait to try this recipe! Hope I can get the small coconut shreds for it.
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It’s so worth it, Julia. These cookies are such a treat! 😊
These sound like such delicious and crunchy cookies – I love that you only need four ingredients for them too!
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Yep! They’re a huge hit in my house right now. 😊
The texture looks so flaky and delicious! I am making this real soon!
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I know you’re just going to love them Sophie!