These vegan coconut cookies are perfect for anyone who enjoys a good melt-in-your-mouth buttery treat but without any dairy! It takes only 7 ingredients and 5 minutes to mix the dough for cookies that are ideal for Christmas or any special occasion!
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I have always loved coconut cookies, especially during the festive season. However, it was challenging to find a vegan version that was not only delicious but also easy to make. This recipe is the perfect solution to that problem.
If you want more vegan cookie recipes, try my snowball cookies, thumbprint cookies, crescent cookies, or the best shortbread cookies.
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❤️ Why you’ll love it
I love how these cookies are so simple and easy to make, and yet they are full of amazing flavors and textures. The combination of desiccated coconut, white rice flour, and buckwheat flour gives them a unique texture that is both crumbly and crispy.
Using dairy-free butter not only makes them vegan but also adds a rich, buttery flavor that is just irresistible. The best part is that you can take this basic coconut cookie recipe and turn it into three different variations: basic coconut cookies, toasted coconut cookies, and chocolate coconut cookies.
The basic coconut cookies are great on their own, with a subtle coconut flavor that is not too overpowering. The toasted coconut cookies take it a step further by adding a nutty, toasted flavor that is just delicious. And the chocolate coconut cookies are a real treat, with the rich, sweet flavor of dark chocolate complementing the coconut perfectly.
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🧾 Key ingredients
These vegan coconut cookies are a delicious treat, and the best part is that you can easily find all these ingredients at your local grocery store.
Desiccated coconut is the star of this recipe, giving the cookies a rich, coconut flavor and a slightly chewy texture. Make sure to use shredded, dried, unsweetened desiccated coconut for the best results.
White rice flour and buckwheat flour are the main flours in this recipe. They not only make the cookies gluten-free but also give them a light, crumbly texture that is so satisfying.
Cornstarch, or tapioca starch, is the secret ingredient for that melt-in-your-mouth texture. It helps to bind the ingredients together while keeping the cookies light and delicate.
Cane sugar is the perfect sweetener for these cookies. It adds a touch of sweetness without overpowering the coconut flavor.
Vegan butter is what brings all the ingredients together, giving the cookies a rich, buttery flavor without any dairy products.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan coconut cookie recipe, a food processor is an essential piece of equipment. It helps to achieve the perfect, crumb-like texture of the dough, which is the foundation of these delicious cookies.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Preheat your oven to 390 Fahrenheit (ca. 199 ° C).
STEP 2
Add rice flour, buckwheat flour, desiccated coconut, corn starch, sugar, vegan butter, and a pinch of salt to your food processor.
Making the vegan coconut cookies
STEP 1
Pulse the ingredients until they form a crumb-like texture.
STEP 2
Transfer the mixture from the food processor to a large bowl.
STEP 3
Kneading the mixture with your hands, form a dough ball. If the dough is too dry and crumbly, add one teaspoon of water at a time, kneading well until the dough holds together.
STEP 4
Lightly flour a rolling mat and roll the dough to about 4 mm (approx. ¼-inch) thickness.
STEP 5
Use a round cookie cutter to cut out the cookies. Place them on a baking tray lined with parchment paper.
STEP 6
Bake the cookies for 10-12 minutes, checking on them after 8 minutes. If they start to brown, they are done.
💡 Expert tip
The key to this vegan coconut cookie recipe is the texture of the dough. When kneading the ingredients, it is essential to pay attention to the consistency. If the dough is too dry and crumbly, the cookies will not hold together. On the other hand, if the dough is too wet, the cookies will not hold their shape while baking. Therefore, add water to the dough gradually, only if necessary, until you achieve a texture that allows you to roll and cut the cookies easily
🔄 Variations
Apart from the basic coconut cookies, you can also make toasted coconut cookies and chocolate coated coconut cookies. Let’s take a look at how to make each of them:
Making the toasted coconut cookies
STEP 1
Place shredded coconut in a shallow bowl.
STEP 2
Take the cut-out cookies and gently press them into the shredded coconut, patting the coconut onto both sides of the cookies.
STEP 3
Place the cookies on a baking tray lined with parchment paper.
STEP 4
Bake the cookies for 10-12 minutes, checking on them after 8 minutes. If they start to brown, they are done.
Making the chocolate coconut cookies
STEP 1
Prepare a double boiler by boiling water in a kettle and adding it to a saucepan. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
STEP 2
Add vegan chocolate chips or chopped chocolate to the bowl.
STEP 3
Stir the chocolate as it melts. Once it is completely melted, remove it from the heat.
STEP 4
Dip the cooled basic coconut cookies into the melted chocolate, covering half of each cookie.
STEP 5
Place the chocolate-dipped cookies on a cooling rack or parchment paper.
STEP 6
Or use a spoon to drizzle the remaining melted chocolate over the cookies.
STEP 7
Let the chocolate set before serving the cookies.
🥣 Serving ideas
These vegan coconut cookies are a versatile treat that can be enjoyed in a variety of ways. They are perfect for a quick snack, an after-dinner dessert, or as a sweet treat with your favorite hot beverage.
I love serving these cookies with a cup of hot tea or coffee. The subtle sweetness of the coconut and the hint of chocolate perfectly complement the bold flavors of the drinks.
They are also a great addition to a party or gathering. You can serve them on a platter with other vegan desserts for a sweet ending to a meal. They are also a hit at potlucks or picnics.
In addition, they are a great option for a homemade gift. You can package them in a cute tin or a glass jar, tie a ribbon around them, and give them to friends and family. They will appreciate the thoughtfulness and the delicious treat.
❄️ Storing tips
Storing these vegan coconut cookies is a simple task, and the good news is that they can be frozen too.
To store, allow the cookies to cool completely after baking. Once cooled, transfer them to an airtight container. They will stay fresh and delicious for about a week when stored at room temperature. If you prefer, you can store them in the refrigerator for up to two weeks.
If you want to freeze them, make sure they have cooled completely after baking. Once cooled, place them in a single layer in a freezer-safe container or resealable plastic bag. They can be frozen for up to three months.
Allow the cookies to thaw at room temperature for a few hours when you are ready to eat them.
🤔 FAQs
Can I use a different type of flour?
Yes, you can. If you do not have white rice flour or buckwheat flour, you can use other gluten-free flour like oat flour, almond flour, or millet flour. However, keep in mind that the texture and flavor of the cookies may vary depending on the flour used.
Why do my cookies crumble?
If your cookie dough is too dry and crumbly, it may be due to the type of flour used or the amount of butter. You can try adding a little more dairy-free butter to the dough, a teaspoon at a time, until it comes together.
Do I have to use a double boiler to melt the chocolate?
While using a double boiler is the safest way to melt chocolate, you can also melt it in the microwave. Just be sure to do it in short intervals and stir the chocolate frequently to prevent it from burning.
Can I use sweetened shredded coconut?
Yes, you can. If you only have sweetened shredded coconut, you can use it in the cookie dough and for the topping. However, keep in mind that the cookies will be sweeter, and you may need to adjust the amount of sugar in the recipe.
More vegan cookie recipes
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
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Vegan Coconut Cookies (3 WAYS!)
Equipment
Ingredients
- ½ cup Desiccated coconut shredded, dried, unsweetened
- ¾ cup White rice flour
- ½ cup Buckwheat flour
- ½ cup Corn starch or tapioca starch and other substitutes
- ⅓ cup Cane sugar
- 5 oz Dairy-free butter
- ¼ tsp Salt
- 1 Tbsp Water optional – see instructions
Topping
- ¼ cup Desiccated coconut shredded, dried, unsweetened
- 3-4 oz Chocolate melted
Instructions
Making basic coconut cookies
- Preheat oven to 390 Fahrenheit (ca. 199 °C).
- Add all ingredients (rice flour, buckwheat flour, coconut, corn starch, sugar, butter, and salt) to a food processor and pulse until you get a crumb-like texture.
- Take a large bowl and add the dough from the food processor. Knead it with your hands for 2 minutes to form a ball. If the ball is dry and crumbles after 2-3 minutes, add 1-3 teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers.
- Grab your rolling mat and lightly flour it. Roll the cookie dough thin, about 4 mm (approx. ¼-inch).
- We choose a round cookie cutter, but you can get more creative and use any themed ones. Cut out as many cookies as you can.
- Bake them on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. If it starts to brown, then it is too far gone.
Making toasted coconut cookies
- Take a shallow bowl and add ¼ or ½ cup of shredded coconut. Take the cut-out cookies. Place the cookies in one by one, gently pat them and flip and pat them again.
- Bake them on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. If it starts to brown, then it is too far gone.
Making chocolate coconut cookies
- Use chocolate chips or break/cut a chocolate bar into smaller pieces. I use this double-boiler melting pot over a saucepan with boiling water to melt chocolate.
- Boil water in a kettle. Add the water to a saucepan and keep it boiling on the stovetop.
- Place the double-boiler melting pot on top and add the chocolate pieces.
- When the chocolate starts melting, stir it with a spatula several times. It is ready when you have entirely melted the chocolate.
- Wait for the cookies to cool down before decorating them with chocolate
- Dipped the baked cookies in melted chocolate halfway and then place them on a cooling rack, or leave the cookies on parchment paper; take a spoon and drizzle the melted chocolate on top of them. A quick tip: If the chocolate is too thick to drizzle, add 1-2 teaspoons of coconut oil to it and mix thoroughly.
Notes
- Flour your surface – I like using rice flour to dust my rolling mat. Rice flour seems to have a non-stick grainy consistency, making working with any dough easier. The dough rolls all over it, literally.
- Use a saran wrap or cling foil – I also use a wrap on the top to avoid sticking the dough to the rolling pin.
- Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a baking sheet, especially if you make multiple batches. You can take out the parchment paper from the sheet pan and bake the next round while the first round can cool down on its own. They will likely break if you try to move them while they are hot off a baking sheet.
- Place them close – As there is no baking powder, baking soda, or any other type of leavening, they will not rise significantly. You can place them relatively close to each other.
- When are they ready? – If they start to brown on the edges, you are too late. Cookies with rice flour are likely not to get brown compared to cookies with all-purpose flour.
Tímea
Really tasty with or without chocolate as well. Was surprised how quick it was to make, the recipe was easy to follow. Came out just as shown in the picture. Perfect with a tea or coffee. Thank you for sharing. 🙂