By Karyl Laeving. Updated December 18, 2025. ⭐⭐⭐⭐⭐ from 214 votes
Golden on the edges, soft in the center, and impossibly easy, these 3 Ingredient Coconut Cookies are the ultimate proof that less really is more. If you are searching for the strongest, most reliable 3 ingredient coconut cookies recipe that delivers chewy texture and bold coconut flavor every single time, you are in exactly the right place.
Table of Contents
3 Ingredient Coconut Cookies (Chewy & Simple)
- Total Time: 25 minutes
- Yield: 18 cookies 1x
Description
Chewy, golden 3 ingredient coconut cookies made with shredded coconut, sweetened condensed milk, and egg whites. Naturally gluten free, one bowl, and ready in about 25 minutes.
Ingredients
3 cups unsweetened shredded coconut (240 g)
1/2 cup sweetened condensed milk (160 g)
2 large egg whites, room temperature (60 g)
Instructions
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut and sweetened condensed milk until evenly coated.
3. Add egg whites and stir until the mixture is sticky and holds together.
4. Scoop rounded tablespoons (about 1 tablespoon each) onto the baking sheet, spacing 2 inches apart.
5. Bake 18 to 22 minutes, until edges are golden and tops look set.
6. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake, coconut dries quickly.
If mixture feels too dry, mix in 1 tablespoon condensed milk.
If mixture feels too wet, mix in 1 to 2 tablespoons coconut.
Let cookies cool before moving, they firm up as they rest.
Store airtight at room temperature up to 4 days, refrigerate up to 7 days, freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
About This Recipe
What It Is
These 3 Ingredient Coconut Cookies are a minimalist cookie made with shredded coconut, sweetened condensed milk, and egg whites. No flour. No butter. No mixer. Just one bowl and pure coconut bliss.
Why It Works
Coconut provides natural fat and structure, condensed milk binds and sweetens, and egg whites create that signature chewy interior with lightly crisp edges. Baking at a lower temperature ensures the cookies set gently without drying out.
When To Make It
These cookies are perfect for holidays, last minute dessert cravings, cookie exchanges, lunchbox treats, or whenever you want something sweet without a long ingredient list.
Why You’ll Love These 3 Ingredient Coconut Cookies
- Only 3 simple ingredients
- Naturally gluten free
- One bowl and beginner friendly
- Chewy centers with golden edges
- Ready in under 30 minutes
Key Ingredients & Notes
Shredded Coconut
Use unsweetened shredded coconut for best control over sweetness. Fine or medium shred works best for chewy cookies. Avoid large coconut flakes as they can cause the cookies to fall apart. According to Healthline, coconut contains healthy fats that help create moisture and richness in baked goods.
Sweetened Condensed Milk
This acts as both the sweetener and binder. It gives the cookies their signature chewy texture. Full fat versions work best. For dairy free options, see variations below.
Egg Whites
Egg whites provide structure without heaviness. They help the cookies puff slightly and then settle into a soft, chewy bite. Let them come to room temperature for easier mixing.
How To Make 3 Ingredient Coconut Cookies
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Combine ingredients in a large bowl. Add shredded coconut, sweetened condensed milk, and egg whites. Stir until evenly coated and sticky.
- Scoop cookies using a rounded tablespoon or small cookie scoop. Place mounds 2 inches apart on the baking sheet.
- Shape gently if desired, but do not flatten. The cookies should look rustic.
- Bake for 18 to 22 minutes until the edges are golden and the tops look set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Visual cue: the bottoms should be lightly toasted, and the centers should feel soft but not wet.
Pro Tips For Success
- Do not overbake. Coconut dries quickly.
- Use parchment paper to prevent sticking.
- Let cookies cool before moving or they may crumble.
- If mixture feels too dry, add 1 tablespoon condensed milk.
- If too wet, add 1 to 2 tablespoons coconut.
- Store completely cooled cookies to maintain chewiness.
- For uniform cookies, use a cookie scoop.
Variations & Substitutions
Dairy Free
Replace condensed milk with a thick reduction of coconut cream and maple syrup. Simmer 1 cup coconut cream with 1/3 cup maple syrup until reduced by half.
Egg Free
Use aquafaba. Substitute 6 tablespoons aquafaba for 2 egg whites and whip lightly until foamy.
Flavor Variations
- Add 1 teaspoon vanilla extract
- Mix in lemon or orange zest
- Sprinkle tops with cinnamon
- Dip cooled cookies in melted dark chocolate
If you love ultra simple desserts, you will also enjoy 3 Ingredient Banana Oat Cookies (No Sugar Added) or 3 Ingredient Yogurt Berry Bark (Healthy Frozen Treat) from the Trending Now section on FlavorAndRecipes.com.
Serving & Storage
Serving
Serve these 3 Ingredient Coconut Cookies slightly warm or fully cooled. They pair beautifully with tea, coffee, or fruit. For dessert boards, combine with Easy Chocolate Coconut Clusters (Healthy No-Bake) for contrast.
Storage
- Room temperature: up to 4 days in an airtight container
- Refrigerator: up to 7 days
- Freezer: up to 2 months, thaw at room temperature
FAQs
Are 3 Ingredient Coconut Cookies gluten free?
Yes. This recipe contains no flour or grains, making it naturally gluten free.
Can I use sweetened coconut?
You can, but the cookies will be much sweeter. Reduce condensed milk slightly if using sweetened coconut.
Why are my cookies falling apart?
They likely need more binding. Add 1 tablespoon condensed milk and mix again.
Can I make these ahead of time?
Absolutely. These cookies store well and maintain their chewiness when sealed properly.
Do I need to flatten the cookies?
No. Keeping them mounded helps maintain a soft center.
Conclusion
These 3 Ingredient Coconut Cookies are chewy, simple, and incredibly reliable. Whether you are baking for a crowd or just yourself, this recipe delivers maximum flavor with minimal effort. If you enjoyed this, explore more Trending Now favorites like 3 Ingredient Peanut Butter Cups (Healthy & No Bake) or 3 Ingredient Mango Ice Cream (No Churn!) on FlavorAndRecipes.com.
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