These sweet and chewy no bake chocolate coconut cookies have a rich chocolate flavor and are easy to make! This recipe uses one bowl, 7 ingredients, and only 15 minutes of hands-on time. These cookies are naturally gluten-free and vegan and do not use oats like many no bake cookies.
No bake chocolate coconut cookies are one of my favorite recipes to make on warm summer days and for school snacks and take-along lunches! I like to use coconut sugar for the extra caramel flavoring, but regular sugar is also great in this recipe.
For similar no bake sweet snacks, check out my No-bake Chocolate Peanut Butter Balls, Coconut Date Nut Balls, and Healthy Trail Mix.
For more no bake desserts, check out my Vegan Chocolate Cream Pie (no bake), Dark Chocolate Maple Buttercream Candies, and No Bake Peanut Butter Truffle Balls.
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How to make it (with photos)
Use these ingredient notes and step-by-step photos to guide you as you make amazing no-bake chocolate coconut cookies!
Ingredient Notes + Substitutions
You need 8 simple pantry staple ingredients to make these easy no bake chocolate coconut cookies.
- granulated sugar - I like to use coconut sugar to keep this recipe refined-sugar free. I also enjoy the caramel notes in this sugar. Any granulated sugar, like white sugar or brown sugar, will work.
- coconut oil - Butter or vegan butter can be used as a substitute for coconut oil.
- milk of choice - I make this recipe with unsweetened almond milk. You can also use lite coconut milk or dairy milk.
- peanut butter - Any standard or natural peanut butter will work. I used Skippy no sugar added for this recipe. You can substitute another nut or seed butter like almond butter or sunflower seed butter as a peanut-free option.
You also need unsweetened cocoa powder, shredded unsweetened coconut, vanilla extract, and salt to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make no bake chocolate coconut cookies in 3 easy steps.
- Chocolate mixture: In a medium saucepan over medium heat, bring the sugar, coconut oil, and milk to a simmer, stirring frequently to prevent burning. Continue simmering until the sugar dissolves (about 2 minutes). Then add the cocoa powder and stir until well mixed. Remove from heat.
- Dough: Add the peanut butter, vanilla extract, and salt. Mix together. Then add the unsweetened shredded coconut. Mix thoroughly until you have a thick dough.
- Cookies: Drop the dough in tablespoons on a baking sheet covered with a silicone liner, wax paper, or parchment paper to prevent sticking. Use a spoon to gently press the cookies into a more flattened shape if you desire. Allow the cookies to cool completely. It helps to put them in the refrigerator to cool if it's hot outside, or if you want to eat them sooner.
Expert Tips
Make amazing no bake chocolate coconut cookies on the first try with these expert tips!
Don't overstuff with coconut.
It can be tempting to add more unsweetened shredded coconut, but I don't recommend any more than listed. Otherwise it disrupts the ideal texture and flavor balance of coconut and chocolate.
Store cookies in the refrigerator or at a cool room temperature.
On a hot summer day, these cookies can get melty. It's best to store them at a cool temperature and bring them in a cooler if taking along for a picnic or outdoor adventure on a hot day.
Make them a day ahead.
The flavors continue to meld the longer these cookies sit. I think the flavor is better on the second day than the first, when the cookies have cooled completely and the vanilla, chocolate, and coconut flavors have had time to meld.
Recipe FAQ's
Here I answered some frequently asked questions about this No Bake Chocolate Coconut Cookies recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
After cooled, store leftover no bake chocolate coconut cookies in an airtight container in the refrigerator for up to 1 week.
You can replace all or some of the unsweetened shredded coconut with quick cooking oats. Use slightly less oats than coconut. For example, replace ½ cup of coconut with ⅓ cup quick cooking oats.
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📖 Recipe
No Bake Chocolate Coconut Cookies
Ingredients
- 2 cups coconut sugar or other granulated sugar
- ½ cup coconut oil (can substitute butter or vegan butter)
- ½ cup milk of choice
- 3 tablespoons unsweetened cocoa powder
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups shredded unsweetened coconut
Instructions
- Chocolate mixture: In a medium saucepan over medium heat, bring the sugar, coconut oil, and milk to a simmer, stirring frequently to prevent burning. Continue simmering until the sugar dissolves (about 2 minutes). Then add the cocoa powder and stir until well mixed. Remove from heat.
- Dough: Add the peanut butter, vanilla extract, and salt. Mix together. Then add the unsweetened shredded coconut. Mix thoroughly until you have a thick dough.
- Cookies: Drop the dough in tablespoons on a baking sheet covered with a silicone liner, wax paper, or parchment paper to prevent sticking. Use a spoon to gently press the cookies into a more flattened shape if you desire. Allow the cookies to cool completely. It helps to put them in the refrigerator to cool if it's hot outside, or if you want to eat them sooner.
Jean says
This is a great little recipe! I was happy to find a no bake chocolate cookie without oats. My kids loved them as an after school treat.