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    Home » Cookies » Chewy Coconut Cookies

    Chewy Coconut Cookies

    February 19, 2015 By Sarah 11 Comments

    Jump to Recipe

    Chewy Coconut Cookies

    Coconut is one of the most versatile, amazing ingredients ever. (Seriously.)

    I mean there’s

    coconut water

    coconut milk

    coconut cream

    coconut oil

    coconut flour

    coconut sugar

    coconut vinegar

    coconut aminos

    coconut flakes

    to name just a few, and that’s not even counting regular raw coconut…you know, when you crack open a whole coconut, drain the water, and just eat the flesh, old-school-style.

    Chewy Coconut Cookies 2

    I realize that the flavor of coconut has a polarizing effect on many people. However, as any coconut-lover would, I thoroughly enjoy these Coconut Cookies because they celebrate the flavor of coconut front and center.

    Chewy Coconut Cookies 3

    Thanks to coconut milk and shredded coconut, these sweet-scented cookies are soft and chewy. They’re lovely to make on a frigid winter day when you feel like baking, but you’re ready for a baked good that feels a bit lighter and a bit more welcoming toward spring. (I don’t know about you, but to me for some reason coconut always says Easter, and of course Easter always means spring.)

    Here’s an indulgent thought…if you want to completely gild the lily, drizzle a little melted dark chocolate on top of these cookies! Coconut lovers unite. :)

    Chewy Coconut Cookies 4

    Print
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    Chewy Coconut Cookies


    • Author: Faith
    • Total Time: 30 mins
    • Yield: 15 cookies 1x
    Print Recipe
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    Description

    Soft and chewy paleo coconut cookies with about 100 calories and only 2 grams of sugar for a 3-cookie serving!


    Ingredients

    Scale
    • 5 tablespoons canned unsweetened, full-fat coconut milk (stir before measuring)
    • ¾ teaspoon pure vanilla extract
    • 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
    • ⅛ teaspoon fine salt
    • 1 cup (115 g) almond flour (I used Bob's Red Mill Almond Meal/Flour)
    • ½ cup (50 g) unsweetened shredded coconut

    Instructions

    1. Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
    2. Whisk together the coconut milk, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond meal and dried coconut. Cover the dough and chill in the freezer for 5 minutes.
    3. Scoop the dough out and roll into 1 tablespoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball.
    4. Bake until the cookies are a very light golden color on the bottom but are still sandy colored on top, about 14 to 16 minutes, rotating the tray once.
    5. Cool completely on the tray before removing and serving. Store layered between parchment paper in an airtight container at room temperature for up to 2 days, or up to 5 days in the fridge.

    Notes

    Stevia: Here is a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures ½ teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.

    • Prep Time: 15 mins
    • Cook Time: 15 mins

    Nutrition

    • Serving Size: 3 cookies
    • Calories: 103
    • Sugar: 2
    • Sodium: 238
    • Fat: 19
    • Saturated Fat: 8
    • Trans Fat: 0
    • Carbohydrates: 8
    • Fiber: 4
    • Protein: 6
    • Cholesterol: 0

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    Reader Interactions

    Comments

    1. Kristen

      February 27, 2015 at 8:09 pm

      HI. Just made these and they are lovely. I used Almond meal- I suspect by the look of your cookies you used a blanched almond flour? l think they are fabulous either way and easy as can be to make. I didn't dip in chocolate this time, but I will try with a sprinkle of smoked sea salt on the chocolate next time as I can see it would be a great compliment. Thanks for the recipe!

      Reply
    2. Nikki

      January 31, 2016 at 3:05 am

      These sounded so tasty I made them tonight and the "dough" is just like flour and doesn't even stick together at all. I tried it with the measurements given and they wouldn't even stick together. I tried it again with more coconut milk and finally gave up and threw it all out. Any suggestions?

      Reply
      • faith

        March 10, 2016 at 4:00 pm

        Nikki, Oh no, I'm so sorry to hear that! Without being there in the kitchen with you, it's difficult to pinpoint what went wrong, but my initial thought is that it may have something to do with the variation in different almond flours. I'm partial to Bob's Red Mill (here it is, if you want to take a look: http://www.bobsredmill.com/almond-meal-flour.html). The dough was definitely wet for me, which is why in the recipe I say to chill it for a few minutes in the freezer. Also, did you use the same kind of coconut milk that the recipe calls for? That may have been a contributing factor as well. Please let me know if you have other questions...I'd be happy to troubleshoot with you!

        Reply
    3. Michelle

      June 08, 2016 at 2:01 am

      Hi! I am allergic to tree nuts. Any suggestions for a different alternative flour? Thanks!

      Reply
      • faith

        June 13, 2016 at 2:48 pm

        Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour). Another alternative might be tiger nuts, which aren't actually nuts but are tubers that grow in the ground. Let me know how it goes if you try this recipe using another type of flour!

        Reply
    4. Charlotte

      November 16, 2017 at 4:13 pm

      When you say Stevia powder do you mean the Granulated packet or do you put the Granulated Stevia in coffee grinder and powder it. Thanks.

      Reply
      • faith

        January 18, 2018 at 8:31 pm

        Charlotte, For this recipe, I used packets of powdered stevia (like what people use in their coffee). Sorry for the confusion!

        Reply
    5. Lynn

      March 04, 2018 at 3:46 am

      How many cookies does this recipe make?

      Reply
      • faith

        March 04, 2018 at 1:53 pm

        Lynn, It makes 15 cookies.

        Reply

    Trackbacks

    1. Cookie Round-Up says:
      December 21, 2015 at 8:31 am

      […] Chewy Coconut Cookies via Healthy Sweet Eats […]

      Reply
    2. Low Carb Keto Chewy Chocolate Chip Cookies Recipe says:
      April 23, 2018 at 8:04 am

      […] Chewy Coconut Cookies from Healthy Sweet Eats […]

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    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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