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    Home > Vegan Desserts

    Vegan Coconut Cookies

    By Emese Maczko on 11/03/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    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!

    A white plate is full of thin round cookies placed on top of each other. Some cookies are partly covered in chocolate, some cookies are drizzled with chocolate so brown stripes can be seen. There is a mug of milk in the background with broken cookies around.

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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.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan cookie recipes
    • Vegan Coconut Cookies (3 WAYS!)

    ❤️ 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.

    2 stack of thin round cookies on a white plate. One stack has half of the cookies covered with melted chocolate. The other stack has brown stripes of chocolate.
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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.

    A white plate is full of thin round cookies placed on top of each other. Some cookies are partly covered in chocolate, some cookies are drizzled with chocolate so brown stripes can be seen.

    🥘 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.

    Food processor with flour, brown sugar and butter cubes.

    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.

    Coconut Cookies Steps3

    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.

    Coconut Cookies Steps4

    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.

    Silver baking sheet with round cookies sprinkled with shredded coconut

    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.

    Several thin round cookies on a parchment paper. Brown stripes of melted chocolate is on top as they were just drizzled with it.

    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.

    A large white plate is full of thin round cookies placed scattered but not covering each other. Some cookies are partly covered in chocolate, some cookies are drizzled with chocolate so brown stripes can be seen.

    ❄️ 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:

    • A stack of thin round cookies on a black board. A hand is holding the top cookie
      Vegan Shortbread Cookies
    • Several round cookies with orange and purple jam filling placed on a wire rack from above.
      Vegan Thumbprint Cookies
    • Light brown cookies in shapes of heart, star and circle filled with red jam is scattered around dusted with powdered sugar on a black surface. A hand is taking one cookie from the middle.
      Vegan Lemon Shortbread Cookies
    • A stack of ball-shaped cookies on a black plate. It is dusted generously with powdered sugar so they are white as snow balls. White and silver christmas ornaments are placed next to them.
      Vegan Snowball Cookies

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    A white plate is full of thin round cookies placed placed on top of each other. Some cookies are partly covered in chocolate, some cookies are drizzled with chocolate so brown stripes can be seen.

    Vegan Coconut Cookies (3 WAYS!)

    Emese Maczko
    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Baking time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Servings 40 thin round cookies
    Calories 61kcal

    Equipment

    • Food processor
    • Regular parchment paper
    • Non-stick baking sheet
    • Rolling mat
    • Double boiler melting pot

    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
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    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.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    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. 

    Video

    [adthrive-in-post-video-player video-id=”RKAGFoYu” upload-date=”2021-10-01T20:18:54.000Z” name=”Gluten-free Coconut Cookies” description=”To make these buttery, crispy gluten-free coconut cookies, you only need 7 pantry staple ingredients and 5 minutes to mix the dough. They are melt in the mouth, buttery treats for Christmas or any other occasion. Dip them in chocolate or drizzle some on top and turn them into heavenly delicacies.” player-type=”collapse” override-embed=”true”]

    Nutrition

    Nutrition Facts
    Vegan Coconut Cookies (3 WAYS!)
    Amount Per Serving (1 cookie without decoration)
    Calories 61 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 38mg2%
    Potassium 17mg0%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin C 1mg1%
    Calcium 1mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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      5 from 6 votes (5 ratings without comment)

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    1. Tímea

      December 31, 2021 at 1:07 pm

      5 stars
      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. 🙂

      Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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