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!
The only ingredient you might not already have 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 some more vanilla extract. I think coconut extract is a great add to these cookies and really helps that coconut flavor to pop, but it’s not crucial. We’re adding in 1 and a 1/3 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 nice and fine but still provides all that coconut flavor and texture.
I don’t think coconut flakes or shredded coconut would work as well as dessicated coconut, as coconut flakes are too large in size to mix in well with the cookie dough, and shredded coconut contains too much moisture so the whole recipe may need adjusting to compensate if you used that.
These cookies spread beautifully on their own and I just rolled them into balls and baked them. But if you tend to have an issue with your cookies not spreading, then you can flatten them with a fork before they go into the oven.
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.
I am also wondering if coconut sugar might work well here, but I just used regular white sugar. I do love the flavor of coconut sugar, but the color is dark so it would affect the color of these cookies.
But let us know if you do try these with coconut sugar and how it works out if you do!
So I think you are going to just love these vegan coconut cookies! They are:
- Soft
- Moist
- Chewy
- Packed with coconut flavor and texture
- Super easy
Store them in a sealed container at room temperature where they will stay fresh for up to a week.
So what are your thoughts on these vegan coconut cookies? Let us know in the comments and please rate the recipe too. Thanks!
For more delicious vegan cookies check out these recipes:
- Vegan Pumpkin Cookies
- Vegan Thumbprint Cookies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Oatmeal Cookies
- Vegan Peanut Butter Cookies
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Vegan Coconut Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 20
Print Recipe
Pin RecipeDescription
Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Super easy recipe ready in less than 30 minutes!
Ingredients
- 1/2 cup (112g) Vegan Butter
- 1 cup (200g) White Sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp Coconut Extract
- 1 and 1/4 cups (156g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 and 1/3 cups (106g) Dessicated Coconut
- 4 Tbsp Soy 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.
Notes
*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.
- Category: Baking, Dessert, Cookies
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie (of 20)
- Calories: 137
- Sugar: 10.4g
- Sodium: 85mg
- Fat: 7.1g
- Saturated Fat: 4.7g
- Carbohydrates: 17.3g
- Fiber: 1.1g
- Protein: 1.2g
Keywords: vegan coconut cookies
Just made these, they are truly yummy. I have replaced the all purpose flour with wholemeal flour, the vegan butter with roughly equal amount of sunflower oil and omitted the sugar completely, instead I substituted it with two heaped tablespoons of good quality greek honey. They are crisp on the outside but still soft on the inside, not too sweet but still great for my cravings. Love them, thank you for the recipe!
Awesome! Thanks for sharing! 🙂
I want to bake these, as I love coconut, but I tend to prefer a crunchy cookie over a soft chewy one (like your amazing peanut butter cookies) – if I want these to be more crunchy, would I just increase the cooking time, or is there something else I need to change with the ingredients?
★★★★★
Yes just bake a couple extra minutes for more crunchiness. 🙂
Alison,
I made these last night, but I replaced one tablespoon of soy milk with lime juice and added the zest of one lime. They were delicious. I am definitely making these again and adding macadamias the next time.
Amanda
Awesome! Thanks for sharing Amanda! 🙂
Thanks for another wonderful recipe! Baked them to give away but it’s going to take a lot of self control not to finish the lot myself!! A veganised version of one of my old childhood favourites. Yay!
★★★★★
Thanks Holly! So glad you enjoyed the recipe! 🙂
I’m not vegan so don’t keep vegan butter on hand. Wondering if I can sub veg shortening like crisco?
Hi Sharon, I have no experience with shortening. Vegan butter is basically dairy free margarine so usually easy to get.
Excellent recipe, very easy to make with minimal ingredients, thank you!
★★★★★
Thanks for the awesome rating Steph! 🙂
I made these using coconut oil instead of butter/ marg and they turned out perfect. They were a total hit! Next time I’m going to try adding in choc chips. I don’t know if it’ll work but hey – what’s the worst that can happen? If they’re not presentable I’ll just have to eat them all myself! Oh no!! 😉
★★★★★
So happy to hear that! Thanks for the awesome review. I think chocolate chips would be awesome too! 🙂
Cacao nibs are what I used to keep these dairy free, and they are AMAZING!
Awesome! Thanks for sharing.
Made these twice. I live in a country where the sugar is not granulated as finely compared to US, Canada, etc so when I made them (left out coconut extract + the tiniest bit overbaked) they were yummy, with a caramelized sugar crust – but I wanted to try the original! A few months later I was in the States so I brought some sugar back with me and I just got around to making them again (added the coconut extract and kept a close eye on them this time). Different but SO delicious! I made 19 cookies from the recipe and with 4 people in the house I noticed they all disappeared the evening I made them. Staple recipe!!!
★★★★★
Fantastic, so happy to hear they were good both times! Thanks so much for sharing and the awesome review. xo
I LOVE Coconut and these coconut cookies are fantastic:) 🙂 🙂
★★★★★
Wish I could give this 6 stars! Made these on a whim yesterday while being grumpy and tired, and my Goodness they are awesome! My non-vegan parents loved them (my mum said “ooooh! These taste like macarons!!”), and my “junk food vegan” brother did, too. 24 hours later, most of them are gone. Shall be making again very soon.
★★★★★
Yay! So happy to hear! Thanks for the wonderful review. 🙂
This is my new favorite cookie! I ran out of butter so used a little coconut oil to make up for it and they turned out perfectly. Thanks for sharing your recipe
Fantastic! So happy you enjoyed them, thanks for sharing Liz. 🙂
Love these! Made a batch for my non-vegan family and they were all eaten in 2 days. Made another batch for a gathering with my friends (also non-vegan) and again, they all disappeared! Making these for Christmas day with my extended family but l know that I’ll have to make two batches because they have been a hit with everyone who has tried them so far!! Great recipe 🙂
★★★★★
Wonderful! It’s lovely to hear that. Thanks a million Sandra! 🙂
Thank you . I made crust less coconut pie for my sister-in-law. She says she wanted crust. So I’m
compromising and making these. I’m vegetarian and she isn’t. This is a perfect solution for her-me-and
Christmas gift cookies.
★★★★★
Hi June! Awesome! Hope they are a huge success. 🙂
I did this and the batter tastes great! I was wondering though why my cookie did not spread?
great cookies
★★★★★
Yay! Thanks for sharing Iza! 🙂
Hi Alison,
Do you think coconut oil would work as well as vegan butter?
It might, you could also use homemade vegan butter which has coconut oil as its base. 🙂
Can I use date paste instead of white sugar?
I wouldn’t think so.
My cookies did not spread, why is that. I used coconut flour and all the other ingredients. Could the flour make it not spread?
Hi Sakinah, did you use coconut flour instead of all purpose flour? We didn’t use coconut flour in this recipe so can’t speak to what effects that may have had. However, in my experience, if cookies don’t spread, it’s usually because the cookie dough was too cold when it went into the oven. If you cream the vegan butter/sugar for a bit longer that usually helps. You can also just press them down with a fork or the bottom of a glass before they bake.