This post may contain affiliate links. Please read my disclosure policy for more details.
These 1-bowl coconut cookies require only 4 ingredients and are a real treat for any coconut lover: soft, chewy, and bursting with delicious coconut flavor. Added bonus? They’re ready in 20 minutes flat.
The lemon or lime zest is optional, but I recommend it, it tastes divine.
I created this easy recipe thinking of those amazing cookies we used to buy from Italian bakeries years ago. I made several attempts before I got them right: perfectly sweet, with a soft and chewy texture, and packed with coconut.
Plus, I ditched butter, oil, refined sugar, and even the stand mixer. I wanted a simple healthy cookie recipe to make in no time, and I ended up with the coconut cookies of our dreams.
And they were such a hit with everyone who tried them. They’re just perfect served with a cup of tea and even better with a glass of milk!
What ingredients you need
- Unsweetened shredded coconut
- Honey
- Eggs
- All-purpose flour
- Lemon or lime zest (optional, but recommended)
How to make them
(The ingredients are listed in the recipe card below)
- Beat eggs, honey, and lemon or lime zest in a bowl
- Stir in flour and mix well
- Add shredded coconut and mix until well combined
- Roll into small balls
- Gently press them into shredded coconut on both sides
- Bake at 340 ℉/170 ℃ for about 13 minutes
RECIPE NOTES & TIPS
Making this coconut cookie recipe from scratch is very easy, but don’t take my word for it, just grab a bowl and these simple ingredients, ready?
COCONUT: use unsweetened shredded coconut. Small flakes (like the ones you see in the picture above) work better than large flakes in this recipe and you’ll manage to shape your cookies easily. However, keep in mind the mixture is pretty sticky and you’re gonna get your hands a bit messy!
HOW LONG DO THESE COCONUT COOKIES LAST?
These cookies stay soft and chewy for up to 1 week (if they last that long). Store them in an airtight container, at room temperature is fine.
MORE EASY COOKIE RECIPES?
- Italian fig cookies
- Easy almond cookies
- Almond biscotti (Italian cantucci)
- Vegan chocolate almond biscotti
- 1-bowl orange chocolate cookies
- 15 Amazing Christmas cookies
If you make this easy coconut cookie recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
4-INGREDIENT COCONUT COOKIES
Ingredients
- 3 cups (7oz/200 grams) unsweetened shredded coconut, plus more for coating*
- 1/2 cup (6oz/170 grams) honey
- 2 eggs
- ½ cup (2oz/60 grams) all-purpose flour
- 1 large lemon or lime, zest (optional)
Instructions
- Preheat the oven to 340℉/170℃ (not fan-forced).
- Line a baking sheet with parchment paper and place a handful of shredded coconut on a small plate.
- In 1 large bowl, beat eggs, honey, and zest.
- Add flour and mix well.
- Stir in shredded coconut and mix with a spoon until well combined. The mixture will be sticky and tightly compact.
- Form about 1.5-inch/4cm balls and gently press them into shredded coconut, both sides. You want to flatten the cookies slightly and at the same time, you want to coat them in coconut.
- Place all the cookies on the baking sheet and bake in the middle rack until slightly golden, about 13 minutes. Don't bake them longer and do not leave them in the warm oven, they will dry out.
- Transfer them to a wire rack to cool and serve at room temperature, dusted with icing sugar if you like (they will look even prettier!)
Deborah
I would like to question and measurements because each measurement that you have the measurement that is in (is not accurate to the measurement like a half a cup of Honey is not 6 oz it would be for and a half a cup of flour is not 2 ounces and the three cups of coconut are not 7 oz cup so I’m not understanding the measurements before I do this can you clarify please
Katia
Hi Deborah, I used these measurements cup/grams.
1 cup of shredded coconut is about 70 gr/2.5 oz on my kitchen scale. But volume and weight depends on how finely the coconut is grated, hence the cups might not be accurate in this case. However the recipe is easy to work with, you can add a bit more coconut if the dough is too sticky.
1 cup honey is 340 gr/12 oz
1 cup of all-purpose is 125 gr/4.5
Let me know if you have more questions. Hope this helps x
Dianne Riehl
I want to make these cookies …unsure of the flour measurement. Cups?
Katia
Hi Dianne, the flour is 1/2 cup, for some reason it’s not listed properly, I’ll amend it now, thank you. x
Paula
Are they 136 calories for 1 cookie?
Katia
Hi Paula, yes they are. For example, 200 grams of desiccated shredded coconut contains over 1200 calories.
Cheers x.
Emerald
Hi, is the calorie count for 1 cookie or for 16?
Katia
1 cookie 😊
Josephine
Hi!
Do you think using gf flour would work?
Katia
Hi, 😊 I’ve never tested it, but I think it could work. In this recipe, flour works mostly as a binding agent x
Celena
Hi Katia, just wondering, would this recipe be possible if I replace the flour with rolled oats? Maybe that’ll work too!
Katia
Hi Celena! Both egg and flour help to bring the coconut together, and I think that chuncky rolled oats are not going to work in the recipe x
Celena
Thanks! I just made them as it is plus another batch with pandan extract and they both tastes super good!
Katia
Hi Celena! I’m so glad you liked them and thanks for sharing your feedback 🙂
Alicia Margarucci
Hello Ms. Celena! I was wondering, do you think I could use light corn syrup in place of the honey? Thanks!
~Alicia M.
Katia
Hi Alicia, I’ve never tried light corn syrup to be honest… but let’s see if other readers can help. x