Coconut cookies: you need only 3 ingredients!

Total time: 20 min
Difficulty: Low
Serves: 4-6
By Cookist

If you're a coconut lover, then you're in for a treat! These coconut cookies are the perfect snack for those who can't get enough of this tropical flavor. Similar to coconut macaroons, coconut cookies are made with egg whites, sugar, and shredded coconut. They're crispy and golden on the outside, and soft and chewy on the inside. The best part? They're quick and easy to make! Simply mix together the ingredients, pipe shapes onto a baking sheet, and bake until golden. With a few simple ingredients, you can bake a fresh batch of coconut cookies and satisfy your coconut cravings in no time!

What Are Coconut Cookies?

Coconut cookies are similar to coconut macaroons—a simple cookie made with egg whites, dried coconut flakes, and sugar. Once bakes the exterior becomes crispy and golden, while the center remains chewy. They are not to be confused with macarons, which is a French meringue sandwich cookie.

Coconut Cookie Ingredients

  • Coconut – unsweetened, shredded coconut will work as the cookie is already sweetened with sugar
  • Eggs – use large eggs
  • Sugar – granulated sugar
  • Coconut Cookie Variation

Coconut Cookie Variation

There are different variations of dried coconut sold in stores. Each type will result in a cookie with a different texture:

  • Desiccated (dried) coconut is very fine. Using this type of coconut will result in a dense cookie. You might need a bit more moisture as it is drier than the sweetened type of coconut flakes.
  • Sweetened shredded coconut is most commonly found in American stores and is often used for macaroons. It produces a nicely textured coconut cookie.


If you find the cookie mixture to be too soft (if it doesn’t hold its shape on the baking sheet), try adding flour, but only one tablespoon at a time.

As a variation, toast the coconut before using it. This will add a nutty flavor to the coconut cookies.

You can also add crushed nuts, chopped dried fruits, or chopped chocolate pieces to the cookie mixture before baking.

The baked coconut cookies can be dipped into melted chocolate (white, milk, or dark), and left to set.

Wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.

Make sure to use fresh, room-temperature eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).

Add a pinch of salt to improve the flavor.

How to Store Coconut Cookie

Store coconut cookies in an airtight container for up to one week.

Can You Freeze Coconut Cookies?

If you want to keep the coconut cookies for longer, you can freeze them.

Place the cookies in a single layer on a baking sheet and freeze for about two hours. Transfer the frozen cookies to a Ziploc freezer bag and store for up to 3 months.


More Recipes You’ll Like

Coconut Cake: the recipe for a stunning coconut dessert

Dark Chocolate Dipped Coconut Macaroons: a Coconut-Lover Recipe

Coconut Muffins: the recipe for some delicious and light coconut sweets

Chocolate Coconut Rolls: the delicious recipe for no-bake chocolate coconut rolls

Sticky Rice Cakes with Coconut: the popular Chinese recipe

Shredded coconut
150g (1 ¾ cup)
large egg whites
120g (3/5 cup)


Preheat the oven to 190°C/375°F. In a large bowl, mix the shredded coconut and sugar.


Add the egg whites and mix well until the mixture is smooth and slightly sticky.


Transfer the mixture to a large piping bag fitted with a star-shaped nozzle.


Pipe out small individual cookies onto a prepared baking pan.


Bake for 10 minutes.



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