3 Ingredient Coconut Cookies (Vegan)

The recipe for 3 Ingredient Coconut Cookies combines shredded coconut, granulated sugar, and coconut milk into a wet batter that is easily shaped by hand. Pressing the coconut balls gently before baking keeps the cookies compact as they don’t spread in the oven. Baking at 350°F for about 15 to 18 minutes creates a golden brown edge and a chewy center, drawing out the coconut’s natural sweetness.

The cookies are best cooled on the baking tray to firm up before transferring to a rack. Their texture is tender, with a subtle sweetness coming from the sugar balanced by the creamy coconut milk. These cookies can be stored in the refrigerator for 3 to 4 days to maintain freshness.

Using finely shredded or desiccated coconut improves the mixture’s cohesion and final texture. The simplicity of the ingredients and method makes these cookies a convenient treat for those seeking a dairy-free, vegan sweet snack.