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    Home » Cookies

    Vegan Coconut Cookies

    Published: Oct 16, 2018 Updated: Sep 29, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Coconut Cookies

    Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Super easy recipe ready in less than 30 minutes!

    A stack of vegan coconut cookies on black tissue paper.

    These vegan coconut cookies have all the coconut flavor you could dream of! Coconut flavor, coconut texture, coconut bliss.

    They’re soft and chewy, fabulously moist and so easy to make you can throw together a batch of these with barely any notice at all.

    An easy 15 minutes to prep these cookies and just 12 minutes to bake them, so you can have a tray of warm and delicious cookies in your kitchen in less than 30 minutes.

    And if you love all things coconut then try our vegan coconut cake, vegan coconut cream pie and vegan coconut pancakes.

    Vegan coconut cookies in a stack on black tissue paper.

    How To Make Vegan Coconut Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add vanilla extract and coconut extract and mix in.
    • Add all purpose flour, baking soda, salt and dessicated coconut to a bowl and mix together.
    • Add all the dry ingredients in with the wet and mix together with a spoon.
    • Add soy milk and mix into a thick cookie dough that can be easily rolled into balls.
    Cookie dough for vegan coconut cookies in a white mixing bowl with a wooden spoon.
    • Roll the cookie dough into balls (aim for 20 cookies) and place them evenly on a parchment lined baking tray.
    Vegan coconut cookies on a parchment lined baking tray ready to go into the oven.
    • Bake for 12 minutes at 350°F. The edges will be firm and set but they will still be very soft in the middle.
    • Let them firm up and cool directly on the tray.
    Vegan coconut cookies on a parchment lined baking tray, freshly baked.

    Ingredient Notes

    Coconut extract – The only ingredient you might not readily have on hand is coconut extract. This isn’t the most common ingredient but when I saw some at the baking store I had to get it.

    You can buy coconut extract from Amazon too, if that’s easiest for you. Alternatively, you can leave it out and replace it with vanilla extract. I think coconut extract is a great addition to these cookies and really helps that coconut flavor to pop, but it’s not crucial.

    We’re already adding in 1 and ⅓ cups of actual dessicated coconut to these! So the coconut flavor and texture is there, even if the flavor isn’t as strong without coconut extract.

    Dessicated coconut – is the best coconut to use in these cookies because it’s finely shredded but still provides all that coconut flavor and texture. Dessicated coconut is also known as ‘finely shredded coconut’.

    Granulated white sugar – we used regular granulated white sugar for these cookies but I think you could use coconut sugar too. I do love the flavor of coconut sugar, but the color is dark so it would affect the color of these cookies.

    Soy Milk – I used a little soy milk for the non-dairy milk part of this recipe, but of course you could switch this for coconut milk.

    A stack of vegan coconut cookies on black tissue paper.

    Storing and Freezing

    Store them in a sealed container at room temperature where they will stay fresh for up to a week.

    They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

    Vegan coconut cookies in a stack on black tissue paper.

    More Vegan Cookies

    1. Vegan Pumpkin Cookies
    2. Vegan Thumbprint Cookies
    3. Vegan Chocolate Chip Cookies
    4. Vegan Chocolate Cookies
    5. Vegan Peanut Butter Cookies
    6. Vegan Vanilla Wafers
    Vegan coconut cookies stacked up with the top cookie broken in half to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan coconut cookies in a stack.

    Vegan Coconut Cookies

    Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Super easy recipe ready in less than 30 minutes!
    5 from 29 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 137kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 1 cup White Granulated Sugar (200g)
    • ½ tsp Vanilla Extract
    • ½ tsp Coconut Extract
    • 1 ¼ cups All Purpose Flour (156g)
    • ½ tsp Baking Soda
    • ¼ tsp Salt
    • 1 ⅓ cups Dessicated Coconut (106g) Finely Shredded Coconut*
    • 4 Tbsp Soy Milk or other non-dairy milk*
    Prevent your screen from going dark

    Instructions

    • Add the vegan butter and sugar to the bowl of a stand mixer and cream together. Add in the vanilla and coconut extract and mix in.
    • Add the flour, baking soda, salt and desssicated coconut to a bowl and mix together and then add all of the dry ingredients in with the butter and sugar mix and mix together by hand (don’t use the electric mixer for this part) until crumbly.
    • Add in soy milk and mix together into a thick cookie dough that can easily be rolled into balls.
    • Preheat the oven to 350°F (180°C).
    • Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for 20 cookies.
    • Bake for 12 minutes. The edges will be firm and set but they will still be very soft in the middle. This is fine, they will firm up as they cool.

    Video

    Notes

    1. Dessicated coconut – is also called finely shredded coconut. 
    2. Soy milk – Depending on the brand of vegan butter you use, it could be that you need a little more or less soy milk so play it by ear, don’t add all of it in at once, start with 2 or 3 Tbsp and then add more until you get to a consistency where you can roll the cookie dough into balls. I used 4 Tbsp but you may need more if you use a hard vegan butter (less water content) or possibly less if you’re using a vegan buttery spread that has a higher water content than the one I used.
    3. If your cookies don’t spread. These cookies usually spread beautifully on their own but in the event that they don’t, just flatten them gently with a fork as soon as they come out of the oven still warm and soft. 
    4. Storing: Store them in a sealed container at room temperature where they will stay fresh for up to a week.
    5. Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Cookie | Calories: 137kcal | Carbohydrates: 17.3g | Protein: 1.2g | Fat: 7.1g | Saturated Fat: 4.7g | Sodium: 85mg | Fiber: 1.1g | Sugar: 10.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Rachel says

      November 25, 2022 at 5:20 pm

      I am a self confessed coconut addict. It’s positively incurable. These are my favorite cookies and I always make a double batch, as they freeze so well too. Oh my, the house smells like heaven when these are baking. These cookies, and your coconut cake, are by far my most favorite things to bake. Thank you for such delicious recipes.5 stars

      Reply
      • Alison Andrews says

        November 29, 2022 at 10:42 am

        That’s so awesome Rachel! And I agree about how incredible the house smells when these are baking! Thanks for sharing and the awesome review!

        Reply
    2. Susi says

      November 21, 2022 at 5:05 pm

      I think these need to bake longer than the 12 mins in the instructions. Mine were too soft & chewy & mushy. Maybe I’ll make them smaller next time. I made 24 cookies from 1 batch. Flavor is delicious though!

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:43 am

        Ovens can differ, so definitely bake them longer next time!

        Reply
    3. Wyn says

      October 17, 2022 at 7:11 pm

      This cookie is so delicious but it spread way too much, nothing like your picture, how can I stop this please?

      Reply
      • Alison Andrews says

        October 18, 2022 at 10:54 am

        Hi Wyn, you can try refrigerating the cookies for 15 minutes before baking if you’re running into this issue.

        Reply
    4. Kat Bernard says

      October 24, 2021 at 3:34 pm

      We love this recipe! Sub oat milk cuz we have a soy allergy in the house + add chocolate chips cuz who doesn’t love that5 stars

      Reply
      • Alison Andrews says

        October 25, 2021 at 12:03 pm

        Awesome! Thanks so much Kat!

        Reply
    5. Joanne says

      August 07, 2021 at 8:34 pm

      I added chocolate chips to this recipe and the cookies were delicious. My husband said they were the best cookies he’s ever tasted.

      Thank you for another perfect recipe.5 stars

      Reply
      • Alison Andrews says

        August 10, 2021 at 10:04 am

        Fantastic! Thank you so much Joanne!

        Reply
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