4 Ingredient Crunchy Vegan Coconut Cookies

Vegan Coconut Cookies: an easy 4 ingredient recipe for crunchy, crispy vegan cookies packed with three kinds of coconut!

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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 2^nd 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 ❤️

☀ Click below to Pin ☀

📸 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! 📸

5 from 11 votes

Servings: 18 small cookies

4 Ingredient Crunchy Vegan Coconut Cookies

By Demeter Trieu

Vegan Coconut Cookies: an easy 4 ingredient recipe for crunchy, crispy vegan cookies packed with three kinds of coconut!

Prep: 15 minutes mins

Cook: 20 minutes mins

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Equipment

• My Favorite Food Processor
• Unsweetened Small Coconut Shreds
• Coconut Flour

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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.
• ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!

Vegan Coconut Recipes We Love

• 5 ingredient vegan coconut chocolate bars
• keto coconut ice cream
• paleo coconut macaroons

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.

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