No-Bake Coconut Cookies


One of my favorite gluten-free recipes, and go-to sweet treat has long been healthy no-bake cookies. But (ugh) since Gabriel has become highly allergic to some of the ingredients (mainly nut butter, and possibly oatmeal), I’ve been playing around with making different kinds of healthy cookies.

The winner? Behold, the no-bake Coconut cookie!

Image depicts a stack of coconut cookies with the text "Two Ingredient No-Bake Coconut Cookies"

I love it! It’s so simple – just two ingredients! Three if you want to add some coconut flavoring, vanilla, or cocoa powder. These cookies are perfectly good without any extras, but let’s be honest, shredded coconut has been pressed, and dried, and sapped of most of it’s delicious flavor, so if you want a really coconut flavor “pop”, you pretty much have to add some coconut extract.

And yes, they’re healthy ingredients. Incredibly sweet, but healthy. 🙂

These are definitely in the “treat” category, and not something we’ll make very often, partly because of the volume of maple syrup used (oh, dear maple deliciousness, why must you be so expensive?), but it’s so nice to have a no-bake cookie once again that I can make in five minutes to satisfy my dear husband’s sweet tooth.

And I think it makes him feel a little less like the deprived allergy-ridden guy, ya know?

Image shows a close up of a coconut cookie

No-Bake Coconut cookies


No-Bake Coconut Cookies

Looking for a delicious, no-bake dessert option? These awesome coconut cookies are a real crowd pleaser and SO easy to make!

  • Author: Elise
  • Category: Dessert




  1. Pour maple syrup into a pan, and clip a candy thermometer to the side.
  2. Bring to a boil, and continue boiling until the mixture reaches soft ball stage (234-236º)
  3. Remove from heat and allow to cool for five minutes.
  4. Begin to beat with a fork (or you can use beaters or a stick blender if you want to), until it just begins to crystalize.
  5. Add cocoa powder or flavoring if desired.
  6. Add in shredded coconut and stir together.
  7. Drop by teaspoon or tablespoon onto parchment or waxed paper
  8. Allow to cool.
  9. Enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Did you like this recipe? Try some of these others!

Get Your Garden Cheat Sheets!

Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Similar Posts


  1. ? So I do think maple syrup is really sweet and I do prefer Agave much better do you think it could work the same as a replacement?

      1. I’m sure you could. This recipe is like one my mother grew up making in Jamaica, only she used cane sugar and shredded the coconut by hand. A delicious treat!

        1. My Dad is from Barbados and we call them “Sugar Cakes”. My Granny used to get coconut from the west indian market in Montreal and would make up a big batch.

    1. I’m not sure, I’ve never used agave. It depends on wether heating it causes the agave to crystalize.

  2. Hi! I love this recipe because i’m extremely allergic too and it seems delicious! However, i would like to know approximately how much maple syrup you use, and how much shredded coconut. Thank you!

    1. I’m not sure. Corn syrup is an invert sugar, which means that it doesn’t crystalize, so your cookies will probably set up differently. It’s certainly worth a try!

      1. Hi Elise,

        That would be a helpful tip to add to the instructions for this recipe. I just made them and they’re a bit runny and I highly suspect it’s in part because I didn’t know how long to do this for or to watch for crystallizing so I probably rushed adding the other ingredients. Still taste yummy though!

  3. How nice to see this pop up on my Pinterest. It made me think of growing up and the coconut treat my parents would make. Their “coconut drops” were made with fresh shredded coconut and cane sugar, the way they made them in Jamaica. The flavor of the fresh coconut is amazing. Now I want some of these!

  4. Can you think of any way these could be made sugar free? A sugar substitute maybe? I’m Diabetic, but would love to try these. Thanks! 🙂

    1. I don’t know… They’re pretty dependent on the boiled syrup. If there’s some sort of sugar-free equivalent to maple syrup, or corn syrup, that would react the same way to heat (get thicker, crystalize) then maybe. Sugar-free pancake syrup perhaps? sorry, I’m not much help!

  5. i just made this using organic maple syrup and they were very good. I added a handful of sliced raw almonds I had on hand and after spooning them onto the wax paper, sprinkled on some mini chocolate chips. Heaven!

  6. Yummmmmm! Thank you very much for the greatest creation,of what I’m sure is AweSOME! Can’t wait to get ingreds! You didn’t use the cocoa in your cookie photos did you? Yum. A Coconut No-bake. Awesome

    1. I haven’t tried it, but I’m thinking probably. You’ll have to experiment with the correct temperature.

  7. Pingback: 15+ No Bake Cookie Recipes - Happily Ever Mom
  8. Pingback: 9 Gluten Free Cookie Recipes That Will Blow Your Mind | Lifting Revolution
  9. I tried making these with my mom today. Not sure what we did wrong but they were not anything like the picture. They would not form into a cookie I think maybe too dry or something they were like a crumble mixture.

  10. My Mom & I tried these twice today!!! First time I think I stirred too much and it became a crumble mixture!! Second time… They look almost like your pic!!! Love them!!! Thank you for posting such a tasty & easy recipe!!

  11. Pingback: 3receivers
  12. Came looking for 2 ingredient coconut cookies. Found the picture finally. Said 2 ingredient under the picture. Clicked on it. And was shown 4 ingredient coconut cookies.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star