I can’t get over how these no-bake vegan coconut cookies turn out rich, chewy, and sweet with keto-friendly ingredients. They’re like coconut macaroons made simpler, healthier, and completely irresistible.

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I’m obsessed with these no bake coconut cookies because they hit that sweet spot between candy and snack without making me feel like I raided a bakery case. I love the chewy bite from unsweetened shredded coconut, the clean little snap if I add sugar free dark chocolate, and the way each one feels rich without being heavy.

But the real pull is the texture. Dense, coconutty, slightly fudgy, and totally satisfying straight from the fridge.

And I adore that they taste like no bake coconut macaroons with a keto-friendly, vegan twist. Simple.

Sweet. Dangerous in the best way.

Honestly.

Ingredients

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Unsweetened shredded coconut gives that chewy bite and keeps things naturally low-carb.
Almond flour helps the cookies hold together, with a soft, nutty feel.
Powdered erythritol or monk fruit sweetens without the sugar crash later.
Melted coconut oil adds richness and helps everything firm up nicely.
Aquafaba sounds weird, but it makes the mix lighter and less crumbly.
Vanilla extract brings cozy cookie flavor, even without baking anything.
Fine sea salt keeps the sweetness balanced, so it doesn’t taste flat.
Plus, sugar free dark chocolate makes them feel like a real treat.
Basically, these are simple, snacky, and way better than store-bought bars.

Ingredient Quantities

2 cups unsweetened shredded coconut (about 160 g)

1/2 cup almond flour (about 56 g)

1/3 cup powdered erythritol or monk fruit sweetener, finely ground (about 55 g)

1/4 cup coconut oil, melted (60 ml)

3 tablespoons aquafaba (chickpea brine), whipped slightly

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

Optional: 2 ounces sugar free dark chocolate, melted for dipping or drizzling

How to Make this

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1. Lightly whip the aquafaba (chickpea brine) with a fork or small whisk until slightly frothy and soft peaks begin to hold, about 1 to 2 minutes.

2. In a large bowl combine the shredded coconut, almond flour, powdered erythritol or monk fruit sweetener, and fine sea salt; stir to evenly distribute.

3. Add the melted coconut oil, vanilla extract, and the whipped aquafaba to the dry ingredients. Mix thoroughly with a spatula or spoon until the mixture holds together when pressed.

4. Taste and adjust sweetness if needed, adding a little more powdered sweetener and mixing until incorporated.

5. Using a cookie scoop or tablespoon, portion the mixture and press firmly into 1 to
1.5 inch rounds on a parchment lined baking sheet. Pack each cookie so edges are compact.

6. Place the tray in the refrigerator for at least 30 minutes to firm up, or in the freezer for 10 to 15 minutes for faster setting.

7. If using chocolate, melt the sugar free dark chocolate gently in a microwave in 20 second bursts, stirring between bursts, or over a double boiler until smooth.

8. Dip the bottoms of chilled cookies into the melted chocolate or drizzle chocolate over the tops. Return to the refrigerator until the chocolate sets, about 10 to 15 minutes.

9. Store the cookies in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 1 month.

Equipment Needed

1. Large mixing bowl
2. Small bowl or cup for whipping aquafaba
3. Fork or small whisk
4. Spatula or wooden spoon
5. Measuring cups and spoons
6. Cookie scoop or tablespoon
7. Baking sheet lined with parchment paper
8. Microwave safe bowl or double boiler for melting chocolate
9. Airtight container for storage

FAQ

Q: Can I use a different sweetener? A: Yes. Use powdered erythritol, monk fruit, or a 1:1 granulated keto sweetener finely ground. If using powdered sugar, expect a different glycemic impact and slightly softer texture.

Q: What can I substitute for almond flour? A: Use finely ground sunflower seed flour or finely ground pecans for a similar texture. If using coconut flour, reduce the amount and add a little extra aquafaba because coconut flour is highly absorbent.

Q: Do these cookies need to be baked? A: No. They are no bake. Chilling helps them set so the coconut oil firms and the cookies hold shape.

Q: How long do they keep and how should I store them? A: Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months. Thaw in the fridge before serving.

Q: Can I replace aquafaba with egg white? A: Yes. Use 1 large egg white whipped slightly as a direct swap if you are not avoiding eggs. Aquafaba keeps the recipe vegan while giving similar binding and lift.

Q: Should I dip the cookies in chocolate now or later? A: Chill the cookies first so they are firm. Dip or drizzle with melted sugar free dark chocolate, then return to the fridge until the chocolate sets.

No Bake Coconut Cookies Recipe Substitutions and Variations

Unsweetened shredded coconut: use desiccated coconut (same texture, slightly finer), or finely chopped unsweetened flaked coconut (more chew), or 1 1/2 cups unsweetened coconut flour plus 1/4 cup extra coconut oil to retain moisture (adjust liquid as needed).
Almond flour: substitute finely ground sunflower seed flour (1:1, note it may darken the mixture over time), or oat flour (slightly more absorbent so add 1 to 2 teaspoons extra coconut oil or aquafaba if dry).
Powdered erythritol or monk fruit: replace with 3 tablespoons allulose (closer to sugar texture and browning), or 1/2 to 3/4 teaspoon powdered stevia to taste plus 1 to 2 teaspoons erythritol or inulin for bulk.
Aquafaba: use 1 large egg white (if not vegan) for similar binding, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water and allowed to gel for 5 minutes for a plant based binder.

Pro Tips

1. Whip the aquafaba until soft peaks form and taste a small dab before mixing into the dough. If it still tastes noticeably beany, whip a bit longer and fold gently to incorporate air so the cookies feel light instead of dense.

2. Toast the shredded coconut lightly in a dry skillet over medium-low heat for 3 to 5 minutes until fragrant and just golden. Let it cool completely before using to bring out deeper flavor without drying the mixture too much.

3. Pack each portion very firmly when forming the rounds so the cookies hold together after chilling. If the mixture feels too crumbly, add an extra teaspoon or two of melted coconut oil or a touch more whipped aquafaba until it binds.

4. For glossy, crack-free chocolate, melt gently and stir until smooth, then let the melted chocolate cool for a minute before dipping. Chill the dipped cookies in a single layer until set, and store chilled to keep the coconut oil from softening at room temperature.

No Bake Coconut Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

186

kcal

Equipment: 1. Large mixing bowl
2. Small bowl or cup for whipping aquafaba
3. Fork or small whisk
4. Spatula or wooden spoon
5. Measuring cups and spoons
6. Cookie scoop or tablespoon
7. Baking sheet lined with parchment paper
8. Microwave safe bowl or double boiler for melting chocolate
9. Airtight container for storage

Ingredients

2 cups unsweetened shredded coconut (about 160 g)
1/2 cup almond flour (about 56 g)
1/3 cup powdered erythritol or monk fruit sweetener, finely ground (about 55 g)
1/4 cup coconut oil, melted (60 ml)
3 tablespoons aquafaba (chickpea brine), whipped slightly
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Optional: 2 ounces sugar free dark chocolate, melted for dipping or drizzling

Directions

Lightly whip the aquafaba (chickpea brine) with a fork or small whisk until slightly frothy and soft peaks begin to hold, about 1 to 2 minutes.
In a large bowl combine the shredded coconut, almond flour, powdered erythritol or monk fruit sweetener, and fine sea salt; stir to evenly distribute.
Add the melted coconut oil, vanilla extract, and the whipped aquafaba to the dry ingredients. Mix thoroughly with a spatula or spoon until the mixture holds together when pressed.
Taste and adjust sweetness if needed, adding a little more powdered sweetener and mixing until incorporated.
Using a cookie scoop or tablespoon, portion the mixture and press firmly into 1 to
5 inch rounds on a parchment lined baking sheet. Pack each cookie so edges are compact.
Place the tray in the refrigerator for at least 30 minutes to firm up, or in the freezer for 10 to 15 minutes for faster setting.
If using chocolate, melt the sugar free dark chocolate gently in a microwave in 20 second bursts, stirring between bursts, or over a double boiler until smooth.
Dip the bottoms of chilled cookies into the melted chocolate or drizzle chocolate over the tops. Return to the refrigerator until the chocolate sets, about 10 to 15 minutes.
Store the cookies in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 1 month.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.