Best Vegan Coconut Cookies Recipes for Delicious Treats

If you’re craving a sweet, chewy treat that’s completely plant-based, look no further than these best vegan coconut cookies recipes. Bursting with tropical coconut flavor and a delightfully soft texture, these cookies are perfect for anyone seeking a dairy-free and egg-free indulgence.

Whether you’re a seasoned vegan or just exploring new dessert options, these cookies offer a perfect combination of simplicity and taste. Freshly baked, they fill your kitchen with the warm aroma of toasted coconut, making them irresistible to both family and friends.

In this post, I’ll share three of my favorite vegan coconut cookie recipes, each with a unique twist—from classic chewy cookies to crispy coconut macaroons and even a chocolate-dipped delight. These recipes use wholesome ingredients like shredded coconut, coconut oil, and plant-based milk, ensuring every bite is both nutritious and delicious.

Plus, I’ll guide you through every step with handy tips and variations to customize your cookies just the way you like them.

Why You’ll Love This Recipe

These vegan coconut cookies are more than just a treat—they’re a celebration of simple, natural ingredients coming together in harmony. Here’s why you’ll adore making and eating them:

• Easy to make: No complicated techniques or hard-to-find ingredients.
• Versatile: Enjoy them as chewy or crispy, plain or chocolate-dipped.
• Allergy-friendly: Free from eggs and dairy, suitable for many dietary needs.
• Rich coconut flavor: Made with shredded coconut and coconut oil for authentic tropical taste.
• Perfect for any occasion: Great for snacks, parties, or gifting.

Ingredients

• 1 cup shredded unsweetened coconut
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• Optional: 1/4 cup vegan chocolate chips

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Hand mixer or stand mixer
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Optional: Small cookie scoop

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut. Stir well to distribute evenly.
3. Combine wet ingredients: In a separate bowl, whisk together the melted coconut oil, coconut sugar, plant-based milk, and vanilla extract until smooth.
4. Mix wet and dry: Pour the wet mixture into the dry ingredients. Use a spatula or mixer to combine until a sticky dough forms. If using, fold in the vegan chocolate chips gently.
5. Scoop the dough: Use a cookie scoop or tablespoon to portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. This helps them firm up.
8. Enjoy! Serve warm or store in an airtight container for up to one week.

Tips & Variations

“For chewier cookies, slightly underbake by a minute or two. For crispier edges, bake a bit longer and flatten dough balls before baking.”

• Toasted coconut: Toast the shredded coconut in a dry skillet for 3-5 minutes before mixing for extra flavor.
• Nutty boost: Add 1/4 cup chopped walnuts or pecans for crunch.
• Chocolate dipped: Once cooled, dip half the cookie in melted vegan chocolate and set on parchment to harden.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
• Add citrus zest: Stir in 1 tsp of lime or orange zest for a bright tropical note.
• Sweetener swap: Use maple syrup or agave instead of coconut sugar for a different sweetness profile.

Nutrition Facts

Serving Suggestions

These vegan coconut cookies are wonderfully versatile when it comes to serving ideas. Enjoy them alongside a hot cup of tea or coffee for a cozy afternoon snack.

They also pair beautifully with a chilled glass of almond milk or a tropical smoothie for a refreshing contrast.

For a festive touch, serve them on a dessert platter with fresh fruit and vegan chocolate sauce drizzled on top. They make a great addition to holiday cookie exchanges or packed into gift boxes for friends and family.

If you love coconut cookies, you might also enjoy exploring other delightful vegan treats like the Magic Dough Recipe or the Jamaican Minced Beef Recipes for savory inspiration.

Best Vegan Coconut Cookies Recipes

Classic Chewy Vegan Coconut Cookies

This recipe is perfect for coconut lovers who want a soft, chewy cookie with just the right amount of sweetness. Using coconut oil and coconut sugar enhances the tropical flavor, while the shredded coconut adds texture.

Ingredients

• 1 cup shredded unsweetened coconut
• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Mix dry ingredients in a bowl.
3. Whisk wet ingredients separately.
4. Combine wet and dry, stirring into dough.
5. Scoop dough onto sheet and bake 10-12 minutes.
6. Cool and enjoy.

Vegan Coconut Macaroons

A naturally gluten-free option, these macaroons are crisp on the outside and chewy inside. They require only a handful of ingredients and come together quickly.

Ingredients

• 2 1/2 cups shredded unsweetened coconut
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C) and line a baking sheet.
2. In a bowl, mix all ingredients until well combined.
3. Form tablespoon-sized mounds on the baking sheet.
4. Bake 15-18 minutes until golden brown.
5. Cool completely before removing from the sheet.

Chocolate-Dipped Vegan Coconut Cookies

Take your vegan coconut cookies to the next level by dipping them in rich vegan dark chocolate. These are perfect for special occasions or gifting.

Ingredients

• Classic chewy vegan coconut cookies (recipe above)
• 1/2 cup vegan dark chocolate chips
• 1 tsp coconut oil (optional for melting)

Instructions

1. Prepare classic coconut cookies and let cool completely.
2. Melt chocolate chips and coconut oil in a double boiler or microwave.
3. Dip half of each cookie into the melted chocolate and place on parchment paper.
4. Allow chocolate to set at room temperature or refrigerate for faster setting.

“Chocolate-dipped cookies are best stored in the refrigerator to keep the chocolate firm and fresh.”

For more creative vegan baking ideas, check out the Marzipan Challah Recipe and the Italian Ciambelle Recipes. These recipes offer fantastic ways to incorporate plant-based ingredients into your baking repertoire.

Conclusion

These vegan coconut cookie recipes are a celebration of simple, wholesome ingredients coming together to create delicious, satisfying treats. Whether you prefer the chewy texture of the classic cookies, the crispiness of macaroons, or the indulgence of chocolate-dipped delights, there’s something here for every coconut lover.

The recipes are straightforward, quick to prepare, and perfect for sharing with loved ones or enjoying as a comforting snack.

Exploring these recipes might inspire you to experiment further with vegan baking, discovering new flavors and textures along the way. Remember, great baking is about creativity and enjoyment, so feel free to tweak these recipes to suit your taste.

Don’t forget to pair your cookies with a warm drink or a fresh smoothie for an extra special treat. Happy baking!

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