<\/p>\n
These healthy coconut cookies bring a taste of paradise to your kitchen! Perfectly soft and chewy, every bite features plenty of sweet tropical flavor. Filled with three types of coconut, the dough comes together in 20 minutes (or less!), so these cookies are easy to make any day of the week. A delicious treat whenever you\u2019re craving dessert \u2014 or a vacation!<\/em><\/p>\n \u00a0<\/p>\n \u00a0 I first asked about the friends they stopped to see in Los Angeles on their way down, and she filled me in on their kindness and generosity. They served tea, insisted on inviting my parents\u2019 golden retriever into their house, and even bought fancy Persian pastries just for my parents.<\/p>\n \u201cAre you ready for your trip to New Orleans?\u201d I inquired next as my dog laid down next to my mom. \u00a0 \u201cWhere to??\u201d I cheered, already thrilled for them from the excitement glowing in my mom\u2019s eyes.<\/p>\n \u201cKauai again!\u201d she confessed, and I grinned as she continued. \u201cWe found great nonstop flights, so we\u2019ll be gone for a week. We even booked the upside down house in Poipu!\u201d<\/p>\n I laughed at the moniker for our favorite condo, the nickname I gave it as a five-year-old immediately after walking through the front door during our first ever trip to the island. With the way everything fell into place this time, from my parents\u2019 flights and accommodations and even rescheduled appointments back home, it sounded like this trip was truly meant to be. \u00a0 So I decided to get my tropical fix by baking batches of these healthy coconut cookies<\/strong><\/span> instead! Every bite tastes just like paradise: warm sunshine, sandy beaches, lazy palm trees, inviting ocean waves\u2026 And they\u2019re really simple to make! \u00a0<\/p>\n Difficulty:<\/strong><\/span> Mainly easy, including for many beginner bakers.<\/p>\n Taste:<\/strong><\/span> Deliciously sweet and distinctly tropical with bright nutty notes from three key coconut ingredients.<\/p>\n Texture:<\/strong><\/span> Supremely soft and moist with chewy bits of coconut liberally sprinkled throughout. \u00a0<\/p>\n One quick thing to note before we begin\u2026 These are regular cookies with coconut mixed in \u2014 not<\/u><\/em> coconut macaroons! The latter consist solely of shredded coconut, generously sweetened and held together with egg whites, shaped like hemispheres using a cookie scoop, and baked until golden and lightly toasted. If that\u2019s what you\u2019re looking for, I have a classic coconut macaroon recipe here<\/a>!<\/p>\n In contrast, these treats start with a standard cookie dough (like you\u2019d whip up to bake chocolate chip cookies<\/a>!). They still include shredded coconut, just like macaroons, but they\u2019re much<\/em> closer in texture and appearance to regular ol\u2019 cookies \u2014 just a tropical variation instead! \u00a0<\/p>\n With that out of the way\u2026 Let\u2019s go over what you\u2019ll need to make these healthy coconut cookies! Some ingredients are common baking staples, while the others are a bit more exotic. Don\u2019t worry though \u2014 they\u2019re still easy to find at just about every grocery store!<\/p>\n Flour.<\/strong><\/span> To make these coconut cookies healthier, you\u2019ll use white whole wheat flour<\/a>. Yes, I know\u2026 It sounds a bit odd, doesn\u2019t it? Contrary to what some people assume, it\u2019s not<\/u><\/em> a combination of white (aka all-purpose) flour and regular whole wheat flour!<\/p>\n Here in the US, regular whole wheat flour is made from a heartier variety of red wheat. If you pick up a package of \u201cwhole wheat\u201d flour, you\u2019ll find a tan-colored flour inside with noticeable wheat-y flavor notes. On the other hand, white<\/u><\/em> whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!). It has a much lighter appearance, taste, and texture \u2014 closer to the mild flavor and texture of all-purpose flour \u2014 but it still has the same health benefits as regular whole wheat flour, like more fiber and micronutrients.<\/p>\n Basically\u2026 White whole wheat flour is the best of both worlds! And its lighter taste and texture lets the supremely soft and chewy consistency of your coconut cookies truly shine.<\/p>\n Tip:<\/span> If you\u2019d like to make your healthy coconut cookies gluten-free, then check the Notes section of the recipe. I\u2019ve included my top recommendations there!<\/p>\n Baking soda.<\/strong><\/span> Just a teensy bit! Baking soda reacts with the other ingredients to form itty bitty air bubbles, which lifts the cookie dough (so it\u2019s not quite as dense!) and helps yield a beautifully tender texture.<\/p>\n Salt.<\/strong><\/span> Only a pinch! Salt balances out the sweetness in your cookie dough and yields a better, well-rounded flavor. \u00a0 Rather than flavor, coconut oil mainly adds a chewy texture. Whereas traditional coconut cookie recipes call for \u00bc to \u00bd cup of coconut oil or butter (sometimes more!), you merely need 1 \u00bd tablespoons to make this one. That helps keep your healthy coconut cookies low calorie and low fat!<\/p>\n Tip:<\/span> Unlike other oils, coconut oil is actually a solid at room temperature, and it melts into a thin liquid when heated. Unless a baking recipe explicitly states otherwise, measure it when solid!<\/p>\n Hint:<\/span> If you don\u2019t have coconut oil, regular unsalted butter works just as well too. (I often substitute it and haven\u2019t noticed any major flavor difference!)<\/p>\n Vanilla extract.<\/strong><\/span> A common cookie dough ingredient! You\u2019ll mix in a touch more vanilla extract than in many traditional recipes. I\u2019ve found that adding a little extra really enhances the rich, buttery flavor that you\u2019d expect to find in cookies. (I use this trick in many of my other recipes, including my favorite chocolate chip cookies<\/a>!) \u00a0 I even tried two batches solely with coconut extract, no other coconut ingredients, and\u2026 They disappeared just as quickly. I may<\/em> have hidden the last few cookies so I wouldn\u2019t have to share. (I wouldn\u2019t blame you one bit if you did the same thing!)<\/p>\n Tip:<\/span> You can often find coconut extract<\/a> on the baking aisle, right next to the vanilla extract! \u00a0 Sweetener.<\/strong><\/span> There are two options in this recipe: coconut sugar<\/a> or light brown sugar. (Both work equally well!) Since you\u2019re probably familiar with the latter, here\u2019s the scoop about coconut sugar\u2026<\/p>\n Coconut sugar is an unrefined sweetener that comes from coconuts. However, it doesn\u2019t actually taste like coconuts! It has a rich caramel-like flavor (very similar to brown sugar!) and a pourable consistency (more like granulated sugar). It\u2019s also darker in color, so your coconut cookies may end up looking more like the color of gingerbread if you pick this sweetener. That won\u2019t affect their flavor or texture though \u2014 only their appearance!<\/p>\n Tip:<\/span> You can often find coconut sugar right next to the granulated and brown sugars at the grocery store! \u00a0 Picture a box grater, like you\u2019d use to grate cheese for a pizza or quesadilla. If you used the regular standard-sized holes, that would result in coconut flakes (on the bottom of the plate). If you used the smaller holes to yield thinner and finer cheese, that would be shredded coconut (on the top of the plate).<\/p>\n So the difference is in their size<\/u><\/em> \u2014 but shredded and flaked unsweetened coconut have the same flavor!<\/p>\n My taste testers and I preferred the versions with shredded coconut (the finer variety!). It was more evenly distributed throughout the cookie dough, which yielded a slightly better flavor and texture. However, if you can only find coconut flakes, they still work really well; those batches were very<\/u><\/em> close runner-ups! \u00a0<\/p>\n Time to talk about how to make the best coconut cookies! As I promised earlier, this recipe is fairly simple and straightforward. I also have some tips to share with you!<\/p>\n Measure correctly.<\/strong><\/span> Use this method<\/a> or a kitchen scale<\/a> (\u2190 that\u2019s the one I own!), especially for the flour. Too much flour will dry out the dough; prevent the cookies from spreading; and yield a cakey, bready, or crumbly texture. Yet if you measure it properly, your coconut cookies will turn out perfectly soft and chewy!<\/p>\n Toast the coconut.<\/strong><\/span> I thought this was a silly (or nutty? these are coconut<\/em> cookies, after all!) idea and a waste of time, but I tested it anyway\u2026 And boy did I prove myself wrong \u2014 completely, totally, absolutely wrong!<\/p>\n Before starting the test, I predicted that adding coconut straight from the bag would yield a softer texture and stronger flavor. I expected that the toasted coconut would feel more crunchy and brittle with a less pronounced flavor. (I used to be a chemist before I became a baking blogger, so conducting these baking \u201cexperiments\u201d brings me right back to my lab bench days!) \u00a0 In contrast, the toasted coconut had a softer texture and a much stronger, slightly sweeter, beautifully well-rounded coconut flavor. (It made my kitchen smell better too!) With a unanimous vote, my taste testers and I proclaimed this the winner.<\/p>\n Thankfully, toasting the coconut is really quick and easy to do! Just place it on a baking sheet and pop it in the oven for a few minutes until it turns golden. Then let it cool, and stir it into your batch of cookie dough. Simple as pie \u2014 or, well, cookies! \u00a0 \u00a0 Because someone always asks\u2026 Nope, I don\u2019t use a cookie scoop or any special equipment to make my cookies look so nice and round. Just that same mini spatula \u2014 and some patience!<\/p>\n Slightly flatten the mounds as well, and do your best to smooth out their edges now. These cookies will spread some in the oven \u2014 but not excessively. \u00a0 Reshape (optional).<\/strong><\/span> This isn\u2019t required! It\u2019s simply my other trick for perfectly round cookies. The exact<\/u><\/em> moment that you pull them from the oven, use a butter knife to gently nudge any lopsided bits back into place.<\/p>\n Act fast! The piping hot cookies are still malleable, and their edges can be smoothed out. However, they\u2019ll cool and stiffen within minutes, and it\u2019ll be impossible to reshape them once they do. (That won\u2019t affect their flavor though \u2014 only their appearance!) So if you\u2019d like magazine-worthy cookies, work very<\/u><\/em> quickly! \u00a0<\/p>\n Are these healthy coconut cookies low calorie, low fat, clean eating, dairy-free, vegan, or gluten-free?<\/strong><\/span> Can I substitute a different flour?<\/strong><\/span> Can I use regular butter, or will that ruin the flavor?<\/strong><\/span> \u00a0 What\u2019s the best coconut to use to make these cookies?<\/strong><\/span> I forgot to toast it first. Will my cookies still turn out okay?<\/strong><\/span> \u00a0 See the \u201cMeasure correctly\u201d and \u201cBake\u201d headers in the \u201cHow to Make the Best Coconut Cookies\u201d section above for more information about each of these!<\/p>\n My cookies look much darker than yours \u2014 but they\u2019re still chewy and really coconutty! Why is that?<\/strong><\/span> What\u2019s the best way to store these healthy coconut cookies? And how long will they last?<\/strong><\/span> \u00a0 \u00a9 <\/span>Amy’s Healthy Baking<\/span><\/p>\n These coconut cookies bring a taste of paradise straight into your kitchen! Perfectly soft and chewy, every bite features plenty of sweet tropical flavor. A delicious treat whenever you\u2019re craving dessert \u2014 or a vacation! Leftover cookies will keep for at least three days (if not more!) if stored in an airtight container at room temperature.<\/em><\/span><\/p>\n![\"overhead](\"https:\/\/amyshealthybaking.com\/wp-content\/uploads\/2024\/04\/coconut-cookies-1646.jpg\")
<\/a><\/div>\n
Shortly after my parents arrived on their most recent road trip to visit my grandma and me, my mom and I sank down onto the sofa after they unpacked their car. My little dog hopped up too, and my mom laughed as she put her tiny front paws on my mom\u2019s shoulder to nuzzle her face and greet her. (It\u2019s something she rarely does \u2014 and only to people she truly loves!)<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
\u201cYes, but\u2026\u201d she replied, a sheepish smile spreading from her lips to her eyes. \u201cWe booked another vacation on the drive down here \u2014 and leave three weeks after we get back from Louisiana.\u201d<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
As much as I would\u2019ve loved to go with them (I\u2019m having withdrawals after our last Kauai vacation<\/a>!), the quick turnaround and timing didn\u2019t quite work with my schedule\u2026<\/p>\n
\u00a0 <\/p>\n<\/a><\/div>\nQUICK OVERVIEW \u2013 HEALTHY COCONUT COOKIES<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\nCOOKIES OR MACAROONS?<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\nINGREDIENTS TO MAKE HEALTHY COCONUT COOKIES<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\n
Coconut oil.<\/strong><\/span> This is the first coconut ingredient! Ironically enough\u2026 It\u2019s also the least important \u2014 but only because it has the faintest coconut flavor! The other two coconut ingredients create the distinct tropical taste in these cookies. (More on those momentarily!)<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
Coconut extract.<\/strong><\/span> The second coconut ingredient \u2014 and my favorite! I\u2019m obsessed<\/em> with the sweet taste of paradise that it adds to these coconut cookies. I played around with different amounts, and the cookies with the highest amount consistently received the top scores from my taste testers. (Plus a 10\/10 from me!)<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
Milk.<\/strong><\/span> This actually replaces the eggs, so these healthy coconut cookies are egg-free! Just about any type will work, so feel free to grab whatever you already keep in your fridge. I generally use unsweetened almond milk the most. If you do the same, or use another non-dairy milk, then your coconut cookies will be dairy-free!<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
Coconut.<\/strong><\/span> Time for the final coconut component! I tested shredded unsweetened coconut<\/a> and flaked unsweetened coconut<\/a> (also called coconut flakes). Yup, there\u2019s a difference \u2014 and you can see it in my photo above!<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nHOW TO MAKE THE BEST COCONUT COOKIES<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\n
However\u2026 The opposite<\/u><\/em> turned out to be true! The \u201cplain\u201d coconut from the bag turned out to be stiffer and required more effort to chew, and it tasted a bit grittier as well. It also yielded a much milder flavor that was harder to detect.<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
Chill the dough.<\/strong><\/span> When you first stir everything together, the mixture should look really soft and sticky, even a touch wet. That\u2019s a good<\/u><\/em> thing! It means your cookies will turn out perfectly moist and chewy. Chilling helps stiffen the cookie dough and makes it easier to work with. A brief stint in the fridge is all it needs!
\u00a0<\/p>\n<\/a><\/div>\n
Drop + shape.<\/strong><\/span> Even after chilling, the cookie dough will still be too sticky to shape with your hands, so\u2026 Please don\u2019t try. Use a spoon and spatula to transfer it to your baking sheet instead! (I use these mini spatulas<\/a>. Aren\u2019t they cute??)<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\n
Bake.<\/strong><\/span> It\u2019s time! These healthy coconut cookies bake relatively quickly, so don\u2019t stray too far from the kitchen. They\u2019re ready to come out of the oven when the centers still look and feel a little soft and underdone. (Don\u2019t wait until they seem completely firm or else they\u2019ll turn out cakey and dry!) The residual heat from the baking sheet will continue to cook those centers all the way through while you let them cool before transferring them to a wire rack.<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nFAQS ABOUT HEALTHY COCONUT COOKIES<\/strong><\/span><\/h2>\n
Yes \u2014 to everything! As written, these coconut cookies are vegan, egg-free, dairy-free, clean eating, low fat, and low calorie (compared to more traditional recipes!). I also included how to make them gluten-free in the Notes section of the recipe!<\/p>\n
Yup! Whole wheat pastry flour<\/a> and all-purpose flour both work equally well. You can also try regular whole wheat flour or oat flour<\/a>, but those often add a slightly wheat-y and oat-y flavor (respectively). Oat flour also tends to be more absorbent than wheat-based flours, so be really careful when measuring it if you decide to substitute it!<\/p>\n
You sure can! The flavor of coconut oil is very subtle, so you shouldn\u2019t notice any major differences in the taste of your cookies if you use unsalted butter instead.
\u00a0<\/p>\n<\/a><\/div>\n
What if I don\u2019t have coconut extract?<\/strong><\/span>
I highly recommend you buy some? (Only because it\u2019s my favorite part of these cookies!) Coconut extract<\/a> is inexpensive and typically located right next to the vanilla extract at the grocery store. If you can\u2019t find it, then replace it with milk\u2026 But keep in mind that your cookies won\u2019t taste nearly as coconutty without it!<\/p>\n
Shredded unsweetened coconut<\/a>! Flaked unsweetened coconut is my second choice. (See the \u201cCoconut\u201d header in the \u201cIngredients to Make Healthy Coconut Cookies\u201d section above for more info!)<\/p>\n
Yes, they\u2019ll still be delicious! They\u2019ll just have a slightly different taste and texture. (See the \u201cToast the coconut\u201d header in the \u201cHow to Make the Best Coconut Cookies\u201d section above for more info!)
\u00a0<\/p>\n<\/a><\/div>\n
My cookies were cakey, bready, or dry. They didn\u2019t spread either. Why is that?<\/strong><\/span>
There are a few typical culprits! First, too much flour in your cookie dough. Make sure you\u2019re measuring it properly! Second, baking the cookies for too long. That will make them cakey, bready, or dry as well. Third, not enough sweetener. The sweetener contributes to the liquid volume in this dough, so using less will change the cookies\u2019 consistency and prevent them from spreading as well. So make sure you\u2019re using the full amount!<\/p>\n
Some coconut sugar products are much darker in color, so they\u2019ll yield cookies that look almost like gingerbread. They can also appear a bit spotty or \u201cfreckled\u201d if the coconut sugar crystals are on the coarser side. So if you used coconut sugar, that would probably be why!<\/p>\n
Store any leftover cookies in an airtight container. They should keep for at least three days, if stored at room temperature, or at least five days (if not more!) if refrigerated. These coconut cookies freeze quite well too!
\u00a0<\/p>\n<\/a><\/div>\n
While I wait to hear all about my parents\u2019 Kauai vacation<\/a>\u2026 It\u2019s time to eat another one or two of these! And when you make your own, would you mind leaving a comment and rating the recipe? (You can also snap a picture and share it with me on Facebook<\/a>!) I\u2019d love to hear what you think of these healthy coconut cookies!<\/p>\n<\/div>\n<\/div>\nHealthy Coconut Cookies<\/h2>\n