Love all things coconut and chocolate? Try my chocolate coconut balls, coconut brownies, and Almond Joys next. Anyone who knows me knows I love pairing chocolate and coconut. If you feel the same, you’ll love my coconut chocolate cookies! They have all the flavors of Bounty Bars but with a chewy texture. The balance of tropical coconut and intense chocolate flavor is confusingly…perfect.
Why I love this recipe
A bake-free recipe. For those nights when I can’t be bothered to turn on the oven, I turn to these coconut cookies. Enjoy them your way. Use any sweetener, swap the chocolate, or add fun mix-ins. Don’t hold back! Diet-friendly. They’re naturally free of flour, gluten, and eggs and easy to make vegan. Get the kids involved. One of the highlights of no-bake recipes is getting the kids involved. They may make a mess, but that’s half the fun!
Ingredients needed
Shredded coconut. Use unsweetened shredded coconut. Buy it in stores or shred the coconut meat using a food processor or a grater. Sugar. I like using superfine sugar or powdered sugar since they dissolve easily. Regular white sugar also works if you don’t mind the granules. Coconut milk. For obvious reasons, I prefer coconut milk in these cookies, but if you don’t have it, use any milk. Chocolate chips. Melted and coated around the coconut filling. I usually switch it up between dark chocolate and milk chocolate. Use vegan chocolate chips if needed.
How to make chocolate coconut cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line a large baking sheet with parchment paper. Step 2- Make the cookie dough. In a blender or food processor, blend the coconut until it reaches a fine consistency. Add the sweetener and blend for another minute. Add the coconut milk and blend, scraping down the sides periodically until a thick dough forms. Transfer it to a large bowl. Step 3- Shape. Using a cookie scoop, scoop cookies and place them on the cookie sheet. Press each one into a cookie shape, then store in the freezer until firm. Step 4- Coat in chocolate. Once cookies are firm, melt the chocolate chunks. Using two forks, dip each cookie in the melted chocolate until covered. Repeat process until all cookies are covered. Refrigerate until firm.
Arman’s recipe tips
Skip the blender. Use an electric mixer or stand mixer with a paddle attachment instead. Make the filling creamy. Swap the sugar and coconut milk for condensed milk, condensed coconut milk, or canned coconut cream. Double up the chocolate. Once the cookies are firm, dunk them in more melted chocolate for a thicker chocolate layer.
Add more coconut flavor. Stir in ½ teaspoon of coconut extract into the filling and top the freshly chocolate-coated cookies with coconut flakes. Garnish the cookies with flaky sea salt, coconut flakes, or a dusting of cocoa powder.
Storage instructions
To store: Leftover cookies can be stored in an airtight container in the fridge for up to two weeks. Don’t store them at room temperature, as they’re prone to melting. To freeze: Place the cookies in an airtight container and freeze for up to three months. Place sheets of parchment paper between the layers to prevent them from sticking together.
Frequently asked questions
More no-bake cookie recipes to try
No bake chocolate peanut butter cookies No bake chocolate chip cookies Fudge cookies No bake oatmeal cookies
