Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Super easy recipe ready in less than 30 minutes!
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.
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.
- Roll the cookie dough into balls (aim for 20 cookies) and place them evenly on a parchment lined baking tray.
- 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.
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.
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.
More Vegan Cookies
- Vegan Pumpkin Cookies
- Vegan Thumbprint Cookies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Peanut Butter Cookies
- Vegan Vanilla Wafers
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coconut Cookies
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*
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
- Dessicated coconut – is also called finely shredded coconut.
- 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.
- 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.
- Storing: Store them in a sealed container at room temperature where they will stay fresh for up to a week.
- Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.
We love this recipe! Sub oat milk cuz we have a soy allergy in the house + add chocolate chips cuz who doesn’t love that
Awesome! Thanks so much Kat!
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.
Fantastic! Thank you so much Joanne!