These chewy coconut cookies are incredibly easy to make with four simple ingredients. The unsweetened shredded coconut, condensed milk, and egg whites create a chewy, sweet base cookie with deliciously crispy edges. There is also an easy dairy-free option, and I also include an option without condensed milk!
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❤️ Sandi’s Recipe Summary
If you love coconut macaroons but want an easier, no-fuss version, these chewy coconut cookies are for you! Unlike traditional macaroons, this recipe skips the step of whipping the egg whites, resulting in a denser, chewier texture, much like the coconut filling of an Almond Joy candy bar. Drizzle them with chocolate, and you have an Almond Joy-inspired coconut cookie that is sure to be a favorite!
If you love cookies as much as my family does, check out my 150+ gluten-free cookie recipes. I also made it easy to find the perfect gluten-free cookie recipe by “type” in this Gluten-Free Cookie Guide.
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. 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. Use unsweetened coconut.
- Condensed Milk – This 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).
- Egg Whites – Help bind the ingredients together, preventing the cookies from falling apart while adding a light, chewy texture.
- Pure Vanilla Extract – Since vanilla plays a key role in balancing the coconut flavor, avoid imitation vanilla for the best taste.
A Note From My Kitchen
Ask either of my kids, and they will tell you they always give me their Mounds and Almond Joy candy bars at Halloween. I love chewy, sweet coconut. I created this recipe to have lots of options for you. I tested the recipe with and without condensed milk. Both tasted very good and had the right level of chewiness. This way, readers who prefer to use sugar to control the sweetness have an option.
Swap the condensed milk:
If you can not 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, and perfect for drizzling with chocolate or adding your favorite toppings!
How to Make Chewy Gluten-Free Coconut Cookies (Step-By-Step):
Step 1: This is the coconut condensed milk I used for this recipe. Many people do not realize that this dairy-free, soy-free alternative exists, so here is what the label looks like. It works just like traditional condensed milk.
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.
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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 to 15 minutes, or until the edges turn lightly golden and crisp. The tops should have a few toasted coconut bits, indicating they are 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.
Tips For Success
1. Line Your Baking Sheet – Always use parchment paper to prevent the cookies from sticking. This also makes them easier to remove without breaking.
2. Add Toppings After Baking – These chewy coconut cookies are still soft when they come out of the oven. If adding toppings like Hershey’s Kisses, almonds, or M&Ms, gently press them into the cookies while they’re still warm to help them stick without sinking too mucch.
Topping Ideas!
- Roasted Almonds or Pecans
- M&Ms (Great as Easter nests!)
- Hershey Kiss (Kiss cookies!)
- Heath Toffee Bits
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 don’t plan to 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!
Frequently Asked Questions:
Yes, you can make these into macaroons. The main difference is that for macaroons, you whip the egg whites to soft peaks, then fold the shredded coconut into the egg whites.
I do not recommend using sweetened coconut, unless you are making my condensed milk version (listed in the Swap section above).
More Gluten-Free Cookie Recipes:
If you love cookies, I have created and tested over 100 delicious gluten-free cookie recipes. Here are some of my favorites:
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Chewy Gluten Free Coconut Cookies
Equipment
- Cookie sheet
Ingredients
- 3 cups unsweetened coconut * see notes
- 2 egg whites
- 11.25 ounces condensed milk regular or coconut
- 1 teaspoon pure vanilla extract
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Instructions
- Pour the 11.25 ounces condensed milk into a large mixing bowl.
- Carefully separate the egg whites from the egg yolks. We are not whipping the egg whites, so add 2 egg whites and 1 teaspoon pure vanilla extract to the condensed milk. Whisk them together until they are creamy.
- Preheat your oven to 325ºF. Add 3 cups unsweetened coconut to the mixing bowl with the condensed milk. Stir until the coconut is fully coated and evenly combined.
- 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.
- 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.
- 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.
- Bake the homemade coconut cookies at 325ºF for 12 to 15 minutes until the edges turn lightly golden and crisp. The tops should have a few toasted coconut bits, indicating they’re done.
- Carefully slide the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper yet because they will be too soft and hot to handle at this stage.
- 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.
Notes
- You can use small shreds or larger shredded coconut. It is important to use unsweetened coconut, or your cookies will turn out to be too sweet.
- I recommend using pure vanilla extract because the vanilla flavor shines through in these cookies.
- 2 egg whites
- 1/4 cup can sugar
- 1 teaspoon pure vanilla extract
- 2 cups shredded SWEETENED coconut
- 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.
- Roasted Almonds or Pecans
- M&Ms (Great as Easter nests!)
- Hershey Kiss (Kiss cookies!)
- Heath Toffee Bits
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
