Chewy Coconut Cookies with Endless Topping Options!

Allergen Information:

These gluten-free coconut cookies a great option for those with dietary restrictions while still being deliciously chewy and satisfying!This homemade coconut cookie recipe is:

• Gluten-Free – Made without wheat or gluten-containing ingredients.
• Dairy-Free – Use coconut condensed milk for a completely dairy-free version.
• Nut-Free – Simply omit the almond or swap it for a Hershey’s Kiss or a chocolate drizzle.
• Soy-Free – No soy-based ingredients are used in this recipe.
• Oat-Free – No oats or oat flour, making it safe for those with oat sensitivities.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Shredded Unsweetened Coconut – The main ingredient in these cookies, providing texture, chewiness, and a rich coconut flavor. You can use short shredded coconut for a finer texture or long curly shreds for a more rustic look. Different brands shred coconut differently, so choose based on your preference. Using unsweetened coconut prevents the cookies from being overly sweet.
• Condensed Milk – Acts as the binding agent and adds richness and sweetness. You can use regular condensed milk, coconut condensed milk for a dairy-free version, or even oat milk condensed milk (a new option I recently found at Sprout Market). Be sure to use condensed milk, not evaporated milk, as they are not interchangeable.
• Egg Whites – Help bind the ingredients together, preventing the cookies from falling apart while adding a light, chewy texture. Unlike traditional macaroons, we don’t whip the egg whites in this recipe, which results in a denser cookie with crisp edges.
• Pure Vanilla Extract – The vanilla flavor really stands out in this coconut cookie recipe. It enhances the sweetness and depth of flavor. Since vanilla plays a key role in balancing the coconut flavor, avoid imitation vanilla for the best taste.

Swap the condensed milk:

If you can’t find condensed milk or prefer coconut cookies without condensed milk, you can still make these chewy coconut cookies with just a few simple ingredient swaps! This method creates a slightly lighter cookie while keeping the same delicious coconut flavor and chewy texture.

• 2 egg whites
• 1/4 cup can sugar
• 1 teaspoon pure vanilla extract
• 2 cups shredded SWEETENED coconut

Follow the same steps as in my original gluten-free coconut cookie recipe, but use these ingredients instead of condensed milk. The cookies will still be chewy, golden, and delicious—perfect for drizzling with chocolate or adding your favorite toppings!

Topping Ideas!

• Roasted Almonds or Pecans
• M&Ms (Great as Easter nests!)
• Hershey Kiss (Kiss cookies!)
• Heath Toffee Bits

Step-By-Step Photos and Directions:

If you are a visual learner, here are my step-by-step photos and directions from when I made and tested this recipe.

Step 1: I wanted to show you the coconut condensed milk I used for this recipe. Many people don’t realize that this dairy-free, soy-free alternative exists, so here’s what the label looks like. It works just like traditional condensed milk, making it a great option for those with dietary restrictions.

Step 2: As you can see from this photo, the coconut condensed milk has the same thick and creamy consistency as regular condensed milk. Pour the entire can into a large mixing bowl.

Step 3: Carefully separate the egg whites from the egg yolks. We are not whipping the egg whites, so add the egg whites and the vanilla extract to the condensed milk. Whisk them together until they are creamy.

You will not need the egg yolks so save the egg yolks for making these Gluten-Free Lemon Oat Bars or this homemade Tapioca Pudding.

Step 4: Preheat your oven to 325ºF. Add the shredded coconut to the mixing bowl with the condensed milk. Stir until the coconut is fully coated and evenly combined.

Step 5: Let the coconut cookie batter sit for 10 minutes before baking. This allows the shredded coconut to absorb moisture, helping the cookies hold together and preventing them from spreading too much.

Step 6: Line a cookie sheet with parchment paper to prevent sticking. Use a medium-sized cookie scoop to portion out the dough, then drop the cookie balls onto the lined baking sheet. Leave about 2 inches of space between each one, as they will spread slightly while baking.

Step 7: Bake the homemade coconut cookies at 325ºF for 12-15 minutes, or until the edges turn lightly golden and crisp. The tops should have a few toasted coconut bits, indicating they’re done.

Step 8: Carefully slide the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper yet—they will be too soft to handle at this stage.

Step 9: While the cookies are still warm, gently press an almond, Hershey’s Kiss, M&M, or your favorite topping into the center. As they cool, the cookies will firm up, making them easy to move and dip into chocolate if desired.

How to store chewy coconut cookies:

These gluten-free coconut cookies will naturally soften if stored in a sealed container. For the best texture, I recommend enjoying them the same day they are baked.

If you won’t eat them all at once, these cookies freeze beautifully! Follow these steps to keep them fresh:

• Place the cookies in a freezer-safe zipper bag in a single layer, ensuring they do not overlap to prevent sticking.
• Seal the bag tightly, removing as much air as possible to maintain freshness.
• Store in the freezer for up to 3 months.

To thaw, remove the cookies from the freezer and let them sit at room temperature for a few minutes. These cookies also taste great straight from the freezer for a firmer, candy-like texture!